Thanks, Vicki. I am finally getting pretty settled. I just have some pictures
to hang and my new bedroom TV to hook up. Maintenance here will do those for
me. I got a little pensive when Kelly mentioned coloring eggs as I had
forgotten about that.
Yes—food is too good! (Believe it or not, one could have filet mignon every day
here if they wanted to.) I gained 2 lbs. last week after being stable the first
3 weeks. Being they deliver, I order everything—soup, salad, main, 2 sides,
dessert and coffee. I eat a bit more than half and have the rest for lunch the
next day. The only thing I have to “cook” is Keurig coffee and pour cereal for
breakfast. (I haven’t used the glass top stove yet.) In May we’re going to the
dining room full time so will order less then. After losing 10 lbs. last year I
don’t want to put it back on. I’m actually down 25 in the last three years so
clothes are loose and baggy at times. Gotta go shopping!
Jo
On Apr 3, 2021, at 8:52 PM, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Dear Jo,
So many changes for you in the last year. You sound pretty positive. I hope
you are settling in. I’m glad the food is nice!
Have a lovely brunch, and dinner with the family.
Vicki. :-)
On 4 Apr 2021, at 10:49 am, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx <mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
Kelly—you are just too funny re: hiding Easter eggs! Bob always had to color
eggs for Easter. What makes it different this year is that he’s gone and
I’ve moved to a senior community, so that tradition seems eons away. We’re
having an Easter Brunch here tomorrow and afterwards I’ll be going to my
niece’s for a family dinner.
Dinner has been delivered to the room every night, but tonight I ate in the
dining room. I ordered duck. It was yum!
Jo
On Mar 30, 2021, at 5:42 PM, K G <chilecayenne@xxxxxxxxx
<mailto:chilecayenne@xxxxxxxxx>> wrote:
OOh..that sounds good.
I think I might try something along those lines next time I get a boneless
leg…..cut cut out the meat right off to start and do kabobs.
I’d not realized till just a moment or two ago, that this was Easter.
Not sure what I’ll do.
I thought about making Easter eggs, but I”m kinda on the wagon for a bit,
and well…it just isn’t as fun hiding them from yourself without the
requisite martinis…..which makes finding them the next morning such a
challenge.
:P
On Mar 30, 2021, at 2:45 PM, Stacey McCarter <staceyda@xxxxxxxxx
<mailto:staceyda@xxxxxxxxx>> wrote:
I just picked up a boneless leg after receiving my second COVID-19 vaccine.
I plan to cube it and marinate in lemon juice, red wine, lots of garlic,
rosemary, thyme, oregano, etc...and make kabobs to serve with Greek salad
in pita bread.
That will be our Easter dinner.
Decided to step away from the traditional route this year.
-stace
On Tue, Mar 30, 2021 at 3:37 PM Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
My go-to lamb recipe (not that I’ve made it in a long time) is
slow-roasted shoulder. Takes a while, but easy and so worth it.
http://dinnerdiary.org/2009/01/26/slow-roast-shoulder-of-lamb/ ;
<http://dinnerdiary.org/2009/01/26/slow-roast-shoulder-of-lamb/> (which is
based on a Jamie Oliver recipe).
I love rack of lamb but haven’t made it in years. So expensive… I’ve saved
that recipe though, Kelly!
Vicki. :-)
On 31 Mar 2021, at 3:56 am, Chilecayenne <chilecayenne@xxxxxxxxx
<mailto:chilecayenne@xxxxxxxxx>> wrote:
Thanks for the info, I’ll check it out,
Ok, just got jabbed, waiting for 15 min before leaving...
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Mar 30, 2021, at 11:18 AM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx
<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hey Kelly
Bet you can’t wait to get out there again…
Maybe it was the fact it was Kiwi lamb – I didn’t think much of it when
over the ditch. It is much fattier.
http://www.sovereignlamb.com.au/products.html ;
<http://www.sovereignlamb.com.au/products.html>
We get the long cut leg. Mostly a fat cap which I cut off, since
marinade has oil. I cut the bone out to get 2 pieces, and cut out as
much fat in between.
I too don’t like excess fat so I pretty much pull every piece of meat
out and pick the leanest, which tends to be the smallest.
I went back in time and found this old Smoke ring post, since it’s been
a while smoking, especially beef cheeks.
http://thesmokering.com/forum/viewtopic.php?t=22889&highlight=chipotle+muncher
<http://thesmokering.com/forum/viewtopic.php?t=22889&highlight=chipotle+muncher>
http://thesmokering.com/forum/viewtopic.php?t=58794&highlight=chipotle+muncher
<http://thesmokering.com/forum/viewtopic.php?t=58794&highlight=chipotle+muncher>
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;
<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On Behalf Of K G
Sent: Wednesday, 31 March 2021 2:05 AM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Ok this looks good
Hi Steve,
Thanks, that recipe looks great!!
The lamb I got was a pre-boned leg of lamb, from New Zealand I think. I
bought it at Costco…was pre-tied in a string net so I just cooked it
that way.
I think it is just lamb leg in general. I’ve cooked a number of them
over the years, I’ve deboned whole legs myself, etc…and even then, just
so fatty to me.
I don’t eat fat really., I mean, on steaks, I like the tiny flecks of
marbling on the meat interior, but any hunks or chunks I do not eat. I
see people eating the fat on a ribeye steak and it just gives me the
willies.
*shiver*.
So, I dunno….I mean, I don’t think what I cooked this last time, was
overly fatty for leg of lamb…I think my conclusion is that leg of lamb
is just too fatty for me.
I only like to eat the meat portions, and with the leg, there is just so
much to cut away in between the meat sections.
I think I’d have more luck with the chops.
In the past, I’d cut as much fat out as I could on the leftover leg…and
then put it in the food processor…and use that chopped meat for
sandwiches.
I don’t think I might a bit of fat if it is all chopped up on the mix,
but I just cannot eat whole pieces of fat and connective tissues….
But I do mine on a rotisserie over lump charcoal, sometimes with a bit
of hickory or other smoking woods in there….low and slow and spinning to
self marinate in its own cooking juices.
I”m not sure how much I paid for it….
I get my 2nd shot of the Pfizer vaccine here in a couple hours
actually…..
There haven’t been any restrictions to speak of here in the states.
I’ve been self imposed staying at home 98% of the time…I’ve not had a
hair cut in just over a year how and I look like a balding old grey
hippie.
My hair is beyond my shoulders…hahaha.
I do plan, to get out more after a couple weeks from today. I plan to
go out to eat again and get a hair cut.
My parent’s have both had vaccine, 2 doses of Moderna…and I plan to
likely fly up there in May for a visit since we didn’t get to see each
other for holidays.
I have some friends wanting me to fly to Cabo San Lucas with them in
May, but I think more important to see my parents.
It will be nice to get out and stretch my legs again and get back to
normal.
At least more so normal…haha.
I am SO hopeful and optimistic that all the many music and food fests
that have been postponed this year until fall will happen.
I”m still on the list to be a photographer for JazzFest and I really
really wanna do that!!
Kelly
On Mar 30, 2021, at 6:02 AM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx
<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hey Kelly
Deboned leg of lamb is my staple meat cooked over the fire pit grill.
I’m regularly getting good quality legs of lamb for $10-$11 /kg, a
deboned hunk of meat at this price is good value meat. Beef is very
expensive here at the moment, and I like lamb much better. If your lamb
is too fatty, maybe it’s mutton? I choose a nice small leg that looks
lean, and cut off most of the fat. I figure that’s tough for you at the
moment stuck at home… Will you be free to venture out at will once you
get the second jab?
http://r.duckduckgo.com/l/?uddg=http%3A%2F%2Fwww.damienfoodie.co.uk%2Frecipes%2Fchargrilled-lamb-with-moutabel-and-fattoush-salad%2F
<https://urldefense.com/v3/__http:/r.duckduckgo.com/l/?uddg=http*3A*2F*2Fwww.damienfoodie.co.uk*2Frecipes*2Fchargrilled-lamb-with-moutabel-and-fattoush-salad*2F__;JSUlJSUl!!Nd8K6TfUt9jcQpcU_mCx!8X65aVZ9Pz_X2PmPU2JuFzwwPenKbYFlBGIm9R39PM1jOESO_s86KEwgmksItAcY49H8dWqw$>
This the marinade I use, and then cook over coals, mostly a grill on the
fire pit now things are cooling down.
Camping out over Easter in the back yard round the fire pit, but I
smoked some chillies to make sauce and got an itch to smoke some meat in
the offset as well. So beef ribs and cheeks and nice and easy to do…
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;
<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On Behalf Of Chilecayenne
Sent: Tuesday, 30 March 2021 11:17 AM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Ok this looks good
Ok, this looks good:
https://www.foodandwine.com/recipes/double-cut-lamb-chops-with-garlic-caper-rub
<https://urldefense.com/v3/__https:/www.foodandwine.com/recipes/double-cut-lamb-chops-with-garlic-caper-rub__;!!Nd8K6TfUt9jcQpcU_mCx!-k7vvFQjbjNCrj5MTGD0sZ3MyHpkLcNKQdeO0kc7eoebQXQP3ftRgMNBVPHEQdsMfjnvE1-f$>
I might try this.
I recently did a marinated boneless leg of lamb, flavor of the meat was
good, but just too fatty, it’s a pain to cut all around the fat to throw
out to get to the meat.
Figuring doing chops like this might work better for me...
K
———————————————-
I need a shot of salvation baby,
once in awhile...
