Cooking Off the Cuff: A Brighter Lamb Stew With a Versatile Sauce
Lamb stew: Typically rich and dark, starting with deeply browned meat; maybe with tomatoes, maybe with olives, always slick with olive oil. Jackie and I never get tired of it. But that doesn’t mean we’re not open to new options.
At the farmers’ market the other week, I found Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude