Re: OT: Peeves about websites

Glad to see you are safely home. I was busy cutting my sage, rosemary, thyme etc. and getting some to dry out and others like parsley chopped and into the freezer as we have a hurricane headed our way.

It is taking the identical course Juan took, skipping the eastern US and coming directly at us but this a.m. it looks like we will just have a wild day tomorrow and Sharon in NB will get it this time.

I have a lamb shank ready for tomorrow (assuming power is not gone) and instead of mint will have a blackcurrant/red wine jelly with it. Made locally in Wolfville, all herbs grown naturally in their own gardens. Another one I have that is good with lamb is thyme/garlic/rosemary jelly.

Yes indeed....

Bruce, I'm about to charge over there, lay a spot for me.

Oh - that last one sounds incredible.

We just found a little breakfast place that makes their own jellies (not jams). White grape peach is to die for good on toast.

Cheryl

I think I need chili fixings - it's going to be a miserable bunch of days and I can make it fast after work before drop from exhaustion.

But what is a beef daube and do you have room in your guest suite for me.... Cheryl

It is one of my favourites, the garlic is fairly chunky in it. It's a place called The Tangled Garden - you can walk around the gardens and see everything. They have a chef with a great talent for combinations one wouldn't think of making at home. Somewhat expensive people feel, but I say, getting virtually home-made and very original is well worth it.

They also do fruit jams etc. but it's their jellies for savouries I love.

Take a look at their site - sort of garden you would like !

If you have not had daube, don't die yet ! I like daube of lamb too.

Posh version of good old-fashioned beef stew!

Posh because I don't know a daube that doesn't take a bottle of wine lol

I think it sort of sneaks in to lessen your pollen reaction.

Ellice

Sounds good. Hmmm, maybe I'll do lamb this week. I did not get to stew - but instead homemade meatballs with spaghetti. And last night - I did a chicken curry (of my own revipe) kind of Chicken dopiazah meets Saag Palau. In other words, chicken with onions and spinach - it came out great (I did a variation on a chicken jeera (cumin seeds)) with a slightly thickend sauce. Yum.

Making chicken soup and noodle kugel for the masses tonight/tomrrow (for tomorrow night's Rosh Hashanah dinner).

Ellice

I think the lamb producers all over are very proprietary about their lamb. In France, the area where I lived is quite agricultural, and is one of the famed centers for lamb - even free range. I remember not being able to get out of my parking place in the town square (when I was living in the hotel) because there was a huge demonstration about imported lamb. There were lovely French sheep in pens, and lambs, and truck drivers with signs, etc and something burnt in effigy. Had to do with the importation not requiring some stringent health thing....

Here, we can get some local lamb at the farmer's market, and there are a couple of organic butchers that carry local meat. Else, it's often Australian, or American.

Ellice

The lamb yesterday was delicious. As they feed exclusively on seaweed their meat has a distinctive colour and aroma when cooked. If there was any left Maureen was going to make a shepherd's pie (or is it cottage pie?) but we were all far too hungry so there were no left-overs.

It's Shepherds Pie, Cottage Pie is beef. We have sheep that feed on seaweed here as well. They put them out on little islands in the spring and don't go back for them until fall.

How does it change the flavor?

I once tried an herby tasting local lamb. it was nearly tasted as if had been marinated on the hoof- truly grass fed, free to roam lamb.

I have never had it, I think it has very local sales and it is not in this area.

The sheep fed on sea-weed have a richer taste, more like game.

Oh - yummy.

Cheryl