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Nicodemus

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Nice Weekend [Nov. 2nd, 2008|06:31 pm]
Nicodemus
Had a pretty good weekend. Went to a cafe and spent a couple hours writing today. I wrote just shy of 1900 words, putting me nicely ahead of the word count target. Good start.



Made lamb and lentil stew for dinner tonight. Lentils are really underrated. Credit to Kit for suggesting it.

It's pretty straightforward: brown the lamb in a pot with a little oil. Add sliced onions and sautee. Then add a splash of red wine to deglaze and some carrots. When that's cooked down a bit, set it aside.

Fill the pot with water and beef broth and cook your lentils. Don't use too much liquid unless you want a really soupy result. When the lentils have mostly cooked (a good half hour), add the other mix back in along with some spices. I used cinnamon, rosemary, grains of paradise (pepper), paprika, sage, and salt.
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Comments:
[User Picture]From: twigmouse
2008-11-03 02:58 am (UTC)
Mmmmm, lentils. Haven't had those in so long. No room for them between my Top Ramen and Kraft Macaroni and Cheese ;-)
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[User Picture]From: nicodemusrat
2008-11-03 06:15 am (UTC)
between my Top Ramen and Kraft Macaroni and Cheese

You say these things just because you like to hear me weep, yes?
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[User Picture]From: twigmouse
2008-11-03 06:21 am (UTC)
*chuckles* Nah, But it makes for even more of a contrast while I enjoy the good food you make when I visit :-) *snugs*
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[User Picture]From: orv
2008-11-03 04:54 am (UTC)
Coincidentally, I made a lentil and brown rice casserole, tonight. It's a favorite of mine from when I was a kid.
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[User Picture]From: 3catsjackson
2008-11-03 06:30 am (UTC)
Lentils are love, possibly my favorite legume. Vastly underrated indeed. Also the foundation of some rather nice curry I've taken up making of late.

Next time you feel like a change of pace from mashed potatoes (and don't go for that creamed cauliflower nonsense), try prepping some yellow lentils like rice -- 4:1 liquid:lentil ratio, preferably some or all of that liquid being flavorful broth, some salt 'n pepper 'n butter to taste. Simmer for way longer than you'd expect, either covered or risotto-style, and out comes yellow mash of goodness.
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[User Picture]From: sayh
2008-11-03 07:19 am (UTC)
Lamb is also very underrated... Living where I do, I should have it much more. In Norway, they use the milk cows for beef, resulting in rather low quality steak, unless you want to pay insane amount of money for some special breed from beef cattle. Chickens are mostly bla'ish factory farmed and turkey is expensive (though good...)

With Lamb, Norway has world class. They walk free on the mountains, eating the best of the best food they can have. Result is mjummymjummy lamb.

We have rather odd traditions for how to prepare it, so I rather have it done Italian style. In Italy, Norwegian lamb is famous. Combine their way of cooking it with our lamb, and you will be drooling for hours.

Oh yah, we have good fish too. Lamb and trout are the bonuses of living in Norway :)
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