Friends Of Australia Friday Lamb Stew & Samuel Wynn Red Blend

It’s once again an Australia Time Friday! It’s FRIDAY!!!!

The Tucker

You will remember that last week we did a leg of lamb. With just 2 people, this takes a while to eat. As we approach the end, when there’s about 2 cups of it left, I tend to make either a lamb soup or a lamb stew out of it. The difference being only how much “stuff” I put in the pot.

It is really a very simple recipe. I use about “2 onions worth of lamb” and one medium / large onion as the base. Everything else measures off of that. Figure the onion at about 1 cup ( 250 ml ).

Now this whole time, the Leg-o-lamb has been sitting in the roasting pot in the fridge. No, I never removed it from the roasting pot nor did I drain any “drippings” from the pot. It is a nice round pot of about 10 inches x 6 inches just right to hold a whole chicken or boneless leg-O-lamb with an inch or two around it. My “Mexican Pot” as it is enameled steel in a turquoise color (with speckles ;-) that I bought at a Walmart in a very highly Hispanic town south of me. Reminds me of the one “Mama Celerina” used at Miquel’s home when I was a kid. So roast your lamb (or whatever) and leave all the goodies in the pan.

Now it comes out of the fridge, and onto the stove. The remaining meat lump is removed and you inspect that no ‘junk’ remains in the pan. (This same process works for Chicken or other meats too, BTW). So no ‘plastic pop-up’ thermometers from a turkey or no ‘plastic leg ties’ from other birds and no ‘stretchy roast netting’ from the leg-o-lamb either. Bones can be left in for added flavor and calcium if desired, but watch out for small bones in this if using Chicken… There WILL be ‘little surprises’ if you leave the chicken neck in (but I do it anyway… but I digress, this is about lamb…)

Note: I do NOT remove the fat. IMHO there’s nothing wrong with it and it really adds a lot of richness and flavor to the end product. We will be adding a bunch of grain anyway and that really needs some fat to balance it out.

Chop the remaining lump of meat into dice of about 1 cm x 1 cm or 2 cm x 2 cm depending on how you like things – minced or chunky. I then set the meat aside as it is already cooked and you don’t want to overdo it. Or, just chop the vegetables first and while they are on the first simmer, return to the meat lump and then dice it up.

I tend to chop everything into roughly the same sized chunks. About 1/2 inch x 1/2 inch. I also tend to use “about the same volume” of all the bits, but it isn’t really critical at all. I’ve used from zero to double of each depending on what was around and it just doesn’t matter much. The exact nature shifts some, but the result is still good.

So, ingredients:

Lamb – we’ve covered it, about 2 cups / 500 ml.
Onion – about 1 cup or whatever size onion you have.
Celery – ditto
Carrots – ditto
Barley – 2 ‘hand fulls’ (or about 4 ounces volume or about 125 ml)
Lentils – 1 hand full (or about 2 ounces volume or about 63 ml)
Potato – 2 medium or about 2 cups, but it can be whatever room is left in the pot.
Can Of peas, drained – optional added at the end so they don’t get mushy.

I just ‘calibrated’ my ‘hand full’ using rice (you can also put rice in these soups / stews, or other grains as you like it). It came out to 2 volume ounces each. So I’ve added that above.

Into the pot with the ‘drippings’ and fat on the stove, put the diced onion. Turn it up to medium. Fill jar or measuring cup with about 2 cups of water. IF your roast managed to completely dry out the ‘drippings’ add about 4 ounces. For mine, I typically have about 1/2 inch of water based stuff under the fat layer so rarely need to do that. Some folks like to sautee the vegetables in the fat but I’m happy with them not glazed that way.

Once it is warmed up and the onion is enjoying a nice simmer, add the diced carrots and celery. Add enough water to cover. Bring it back to the simmer. Stir it around to make sure the goodies off the bottom are being well incorporated.

At this point, I ought to note that a lot of things can be added if desired. We are basically at a Mirepoix with stock stage.

https://www.marthastewart.com/268585/mirepoix

What Is Mirepoix?

Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises. Mirepoix, a French term, is typically made up of onion, carrot, and celery. But this version is only one of many possible variations. The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables and can be used in endless combinations.

The “holy trinity” includes onions, celery, and—instead of carrot—a bell pepper. This is used as a base of most soups and stews made in Louisiana, including gumbo. Green peppers were substituted because they’re easier to grow in southern Louisiana—plus they’re delicious.

How to Make Mirepoix

Rinse, trim, and peel the vegetables—typically two parts onion to one part carrot and one part celery—then chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.

You can add the mirepoix uncooked to stocks and broths for a light dose of flavor. To add richness to heartier stews and braises, “sweat” the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.

As noted, the ‘classic’ is 2 parts onion to one part celery and one part carrots. I’ve done that too. But often I just have one onion laying around the house and excess older celery and carrots needing a “move along”. It all works.

Also note the mushrooms. IF I ever have any left over mushrooms that are starting to get a bit long in the fridge (that is about 2 to 3 days it seems…), they get chopped and in they go too. Parsnips? Tomatoes? Bit of older ham? Some ‘aged’ bacon? Maybe a lurking garlic clove or 2? Whatever flavors you like can go in. (Even flaming hot peppers for “people of a certain sort” ;-)

In fact, you can even use bouillon cubes for the base and sautee the vegetables in olive oil or butter and make a vegetables only version of this, if you have enough interesting vegetables to use up.

Back at the Lamb Version

So you have the pot simmering, Mirepoix in place and water to cover. At this point you can add the lamb and top up the water to just cover. Now comes the “fun part”. The potatoes can tend to dissolve if they are russets, but stay whole better if reds or yellows (where, BTW, you can leave the skin on for interesting color…). I don’t mind “mushy potatoes’ and find the bits that dissolve make for a kind of stew gravy effect, so I just dump the spuds in now and increase the water to cover. You may want to wait a little while if that bothers you.

Now you get to add the grain & legumes. I like barley in lamb and lentils in everything, but most any legume can be used if you are willing to do the ‘soak and first boil, drain’ thing for dry beans. I’ve also used canned beans. You will notice I add a can of peas at the end, that’s an example. They get mushed up more than, say, kidney beans, so go in with about 10 minutes left. Canned Kidney beans can just be dumped in ‘whenever’.

For those two grain / lentil additions, you will need about 1 1/2 to 2 cups of water that they will soak up in the cooking. Now this can either be the water already in the pot if you want a thicker stew like result, or it can be added water. Essentially you can add all the water you like to make this a thick stew all the way up to a thin soup. IF you make it more soup like, you will need more salt & pepper to keep it right, and may need to add some bouillon if you dilute the stock base too much. Beef bouillon can be used with lamb but the flavor gets a bit ‘muddy’ (i.e. confused, not a clear note).

I’ll also add about 1/2 dozen ‘grinds’ of pepper at this point so a nice base builds into the vegetables. Use more or less as you like, but at least one… You can also play with other spices at this point. I’ll add a bay leaf to the beef version (fish it out later at the end) and sometimes a bit of Poultry Seasoning to chicken or turkey versions. Lamb seems fine as is with just the garlic granules and pepper left on the crusty end of the diced lamb.

I usually just start chopping things and dumping them in the pot, onions first, then carrots, then celery… adding water as needed to cover as I go. Longest cooking things first, fastest to cook last. The grain / lentils take about 30 to 40 minutes and get added after about 20 minutes of chopping and adding onions and such, so finished cooking at about the 1 hour point (though it can simmer for 2 or more if desired). IF at any time, the water gets low and stuff starts poking above the surface, pour in some more.

Potatoes are about 1/2 hour to cook, so go in just after the grains / lentils. Then with about 10 minutes left to go, or about the 45 to 50 minute mark, open and drain a can of peas, stir it in, and do any final adjustment of water level (for mine it was about 1 inch from the top of the pot, so not much more could be added… so I left it as ‘stew’) and add a bunch of salt and pepper to taste.

Back at the simmer and at about the 1 hour point, you are done.

Note that I do all these steps with “mostly covered”. I doubt it matters much other than ‘fuel use’, but I keep a lid on it unless I’m adding things. I’m not real hard core on that, leaving it off for all of the Mirepoix stage as I’m rapidly chopping and adding… but for longer stretches, I put the lid on and keep the heat on low (as medium will boil under a lid…)

I’ve had this sit on the stove for 2 or even 3 hours after this point. Just turn it down to a keep warm serving temperature and it is fine. About 180 F. After serving, let it cool and then place the whole pot in the fridge. You now have about 1/2 gallon or more of nice Lamb Stew to enjoy over the coming days. When it gets down to about 1 quart left, I decant the remainder into a smaller plastic tub to recover fridge space. Do keep the fat bits in the stew ;-)

The Wine

The wine: Samuel Wynn & Co. “Dice With Destiny, Red Blend 2017”. A very nice, full of flavor, and drinkable wine. I like it. Nice fruit, but not overbearing on the tannins as some reds can be. Reminds me of an Italian table wine. Intended to accompany a rich meal and just taste good.

As we saw in an earlier discussion on blending, it isn’t a pejorative and can make wines much better in the mix than either is alone. Unfortunately, the bottle does not say what was blended, so I can’t try a ‘roll my own’ on it. Guess I’ll just have to buy more ;-)

My prior experiment in blending can be found here:

https://chiefio.wordpress.com/2020/12/18/friends-of-australia-friday-loin-chops-penguin/

Subscribe to feed

About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
This entry was posted in Food, Political Current Events and tagged , , , , . Bookmark the permalink.

20 Responses to Friends Of Australia Friday Lamb Stew & Samuel Wynn Red Blend

  1. Steven Fraser says:

    @EM: The vivino site says of the 2017 vintage, that the blend is:

    Shiraz/Syrah, Cabernet Sauvignon, Merlot

    See the page at https://www.vivino.com/samuel-wynn-dice-with-destiny-red-blend/w/6096398?year=2017

    and scroll down.

  2. philjourdan says:

    I prefer the stew. Less water and more meat!

    But on another topic (since I read it in passing and cannot recall which thread) – Organic foods.

    More like 3/4 sarcastic. You presented an admiral defense of a local merchant who provides a quality product at a raised price. You presented an anecdote. Yes your friend does a great job and you reward him for it.

    So what is the difference between Chiquita Bananas and Organic Bananas? Did one fall off the turnip truck? That is my beef. In short, unless the food was raised in a petri dish, IT IS ORGANIC!!! How it is harvested does not impact if it is organic or not. It does impact the quality. But they are ALL Organic.

    And for the vast majority of “organic” labeled foods, there is no difference between “organic” and the rest. For the average consumer, they have no way of knowing what is really the difference (you being a farm boy, you understand).

    So I stand by my cynicism about the label “organic”. it is a sucker’s comeon (for those who like to spend “wholepaychecks” at “wholefoods”.

  3. H.R. says:

    @philjourdan – I’ve mentioned this before, I prefer inorganic food 😜😜 and another 😜, if you didn’t happen to notice the first two winkies.

  4. E.M.Smith says:

    @PhilJourdan:

    What matters rather a LOT to me about “Organic” label laws:

    1) NO Roundup Ready gene in the food also means no fields soaked in roundup that stays in the plant. Roundup is not your friend.

    2) NO non-Roundup Ready grains that were “dried off” by spraying the whole field with Roundup (that stays in the plants) to make it all ready to harvest on a given day. Roundup is not your friend.

    3) NO Bt Toxin expressed in every cell of the food plant. This has been shown to cause gut damage in farm animals, but not enough to kill them before slaughter, so… Bt toxin has also been shown to pass through the gut barrier and circulate in the blood. It is also a known allergen, and I get allergies at the drop of a hat. Bt Toxin in NOT MY Friend at all. My onset of corn intolerance arrived about the time Bt Corn became common.

    4) No OTHER “long list of ‘approved’ herbicides and pesticides”, some of which have historically caused issues with people and lab animals. I’m not hard core about this one as the worst have now been banned, but be aware: The Central Valley where I grew up has significantly HIGHER CANCER RATES than urban areas. Only reasonable explanation is the chemicals used. A few of my friends from there died of cancer, some a bit early. One at 20-something. Both my father and mother died of cancer. That’s why you must wait 5 years for the soil to degrade them before you can get the label.

    5) Compost contains all the minor and the trace elements you need. Chemical fertilizers do not. Now I’m not real hard core on this one, as I’m FINE with adding nitrogen or phosphorus to otherwise deficient soils. This puts me at odds with the Hard Core and with the Rules, but Oh Well.

    BTW, over time I expect to be forced, against my will, into buying ever more quantities of “Organic” label foods precisely to avoid Bt Toxin and Roundup. Every few years another food starts to “bother me” and I start to avoid it. “Oddly”, often the “organic” versions do not…

    ‘And for the vast majority of “organic” labeled foods, there is no difference between “organic” and the rest. ‘

    That is, quite simply, a lie.

    I linked to the requirements to get the label apparently you didn’t bother to read it.

    The simple bits: NO GMO, NO Chemicals. (Really there’s a very short list of things that are allowed that’s actually reasonable).

    What is different about Organic Bananas vs regular Chiquita? You don’t get to eat any of:

    https://www.chemservice.com/news/2014/08/why-do-bananas-require-so-many-pesticides/

    Chlorpyrifos – An insecticide, acaricide and miticide, chlorpyrifos is an organophosphate used on many crops throughout the world. Although formerly used as a household insecticide, the Environmental Protection Agency has placed many restrictions on the product, which has been found to have negative effects on those who use the chemical compound. Chlorpyrifos, chemically written as C9H11Cl3NO3PS, has been in use for more than 40 years and is seen by some as a smart alternative to pesticides that kill beneficial insects.

    Thiabendazole – ​Thiabendazole, also known as the medications Mintezol and Tresaderm, is a fungicide and parasiticide that is used on banana planatations. Its chemical formula is C10H7N3S. Thiabendazole is the most common pesticide residue found in bananas, occuring in 48.1 percent of the bananas tested, according to the Pesticide Action Network North America. Although banana farmers use particularly high amounts of pesticides, with the Environmental Working Group putting the number at 35 pounds per acre, the residues aside from thiabendazole are particularly low because the banana peel protects the edible portion from many chemicals.

    Azoxystrobin – Azoxystrobin is also a fungicide, used for a variety of produce farming. Known by commercial names including Amistar and Heritage, azoxystrobin is effective against multiple fungi such as powdery mildew, late blight, apple scab and rusts. Absorbed through the banana tree’s roots it moves through the leaves to keep fungus at bay. Referred to as Methyl (E)-2-{2-[6-(2-cyanophenoxy) pyrimidin-4-yloxy]phenyl}-3-methoxyacrylate), azoxystrobin has a low toxicity to most avian, aquatic and terrestrial animals.

    Imidacloprid – Imidacloprid is a neonicotinoid, which acts as a neurotoxic insecticide. This chemical compound, 1-(6-chloro-3-pyridylmethyl)-N-nitroimidazolidin-2-ylideneamine, can be used as a seed treatment or applied topically, and is effective against soil, chewing and sucking insects, according to the National Pesticide Information Center, a joint body between the EPA and Oregon State University.
    Complications of pesticides in banana plantations

    Although most growers see pesticide use as critical to the success of banana farming, critics point to the detrimental effects that these chemical compounds have had on animals near the plantations, such as crocodiles in Costa Rica. Fish have died in large numbers as well, Willie explained to NPR. He works with banana plantations to reduce the amount of pesticides used and introduced to the wild life through improper use.

    Nor do you kill as many local fish, birds, and beneficial insects or other animals.

    Your notion that there is no difference is, charitably, naive at best.

    That said, I buy the cheap chemical infused ones as I soaked up a big dose of most pesticides growing up but did NOT get cancer or odd skin conditions like some others in town, so figure I’m likely already past hope and have some innate resistance…

    A difference does exist. One sufficient to overcome the price differential, not always.

    FWIW, I’ve typically bought an “Organic” flour for bread making as it was about the same price as the regular. I also like the result a bit better.

    Per “local merchant”. I don’t know if by that you mean the farmer or the rice grower. The rice grower is one of the bigger ones. (Big enough to supply COSTCO…). So not exactly an ‘anecdote’.
    https://www.lundberg.com/

    They ship all over the place in large quantities. I have their brown rice in the cupboard right now, bought at COSTCO at a reasonable price.

    The vegetable farmer supplies a few hundred families from a fairly large farm employing about a dozen hands. Not exactly an anecdote. Rather an exemplar of a whole industry.

    FWIW, my Niece had a fair number of gastrointestinal issues. She, too, has a tendency to an active immune system and chemical sensitivity. While I think she has gone a bit “over the top” with it, on a vegan organic diet, she has NO problems. Eating “regular foods”, she rapidly has issues that are debilitating if it goes on too long. This has been well tested and well documented. She is not alone.

    Her first “issues” showed up with regular soy products (known to be GMO and have chemicals galore in them) but also corn products a bit later. Oats (known to not be GMO and if ‘organic’ devoid of chemicals) cause her no problems at all. Not proof, but very strong correlation. You will find a great many folks with that kind of personal life story.

    Also, FWIW, my issues with beef showed up not long after they were being fed loads of Bt Corn and GMO Soy. (And we know the Bt toxin gets into their blood). “Oddly”, I have no problems with Buffalo (grass fed) nor did I react to the grass fed beef I had (but avoid beef anyway most of the time out of painful memory effects… though the odd ‘one off’ Burger King burger every month or three isn’t problematic as it takes a while to wake up the immune cells…)

    So realize I didn’t “Embrace Organic” from some muddle headed magical thinking. Rather from painful (REPEATED) testing with sample size more than 2 people on several foods showed there to be dramatic differences that improved condition and eliminated medical issues.

    As a result it has entered my “Usual bag of tricks” for figuring out what to do with any G.I. or auto-immune issues; since it has CURED them a few times in the past. (AND I’ve brought the symptoms back, as has the niece, on several occasions when ‘falling off the wagon’ or when things were poorly labeled… so some double blind results too.)

    So please, I don’t mind you having your opinion, but do mind you presenting things that are just not true, and in some cases, flat out lies. It is not a good look.

  5. beththeserf says:

    I luv yr Friday lamb recipes -jest can’t concentrate on same atm, – Re our western nations, too many sheeple following the non-demos leader.
    My thoughts on this. https://beththeserf.wordpress.com/2021/02/07/69th-edition-serf-under_ground-journal/

  6. Ossqss says:

    Nicely done Beth!

    One wonders if Facebook, Twitter and the like would fall into Supranational organization’s instead of the other?

  7. E.M.Smith says:

    @Beth:

    The short form for those not in a concentrating mood:

    Chop up a cup or 2 each of:

    Onion, celery, carrots, potatoes, lamb.
    And toss it in the pot with the drippings from the roasting of the leg-o-lamb a few days back.

    Toss in 1/2 cup of barley and 1/4 to 1/2 cup of lentils. Cover it all with water and simmer for an hour or up to 2.

    Salt and pepper to taste.

  8. Pinroot says:

    EM, that recipe sounds tasty. I’m more of a stew type than soup type, especially when I’m cooking. No matter what I’m cooking, it ends up being pretty stew-like, even if I’m trying a soup (where I consider a soup to be mostly liquid with whatever fixings you’re using versus a stew which has the same fixings with much less liquid). When I make split pea soup, it ends up the consistency of mashed potatoes (I don’t mind), and my oatmeal is usually so thick you can stand the spoon up in it. It’s all thick and hearty and sticks to your ribs :)

  9. E.M.Smith says:

    @Pinroot:

    Sounds about like how I make things ;-)

    Though if we’ve eaten most of the meat before I get to the soup / stew making step, I’ll go for soup as otherwise it’s just one bowl of stew and the spouse gets it 8-|

    Chickens are usually more soup than stew as we don’t leave that much behind… sometimes I’ve had to “boost the stock” with chicken bouillon as making a more watered down soup has left it too thin on flavor. I also have some “soup noodles” like stars and such that I’ll put in the chicken version. Added for the last 10 minutes. So “Chicken and Stars” soup. I also have used rice instead of barley in the chicken version to get Chicken & Rice Soup. Put brown rice in with about 40 to 50 minutes to cook, white rice with about 25 minutes left to cook.

    My pea soup sets up solid on cooling in the fridge ;-) But my oatmeal gets a pat of butter, sugar and milk poured into the bowl rather quickly so ends up no-so-thick…

  10. beththeserf says:

    I make a similar lamb casserole w/out the lentils and the dripping. Next time I do a roast I’ll try your recipe, E.M.

  11. beththeserf says:

    Good question,Ossqss. They certainly have the globalist outlook.

  12. another ian says:

    Not Australia, not food but not politics or Peking Pox either. And an interest of Chiefio’s.

    “Stonehenge first erected in Wales, archaeologists say”

    https://www.reuters.com/article/us-britain-stonehenge-idUSKBN2AC0UK

    Via

    http://www.smalldeadanimals.com/2021/02/12/honey-i-finished-the-megalith/

  13. YMMV says:

    “Parker Pearson, a professor of archaeology at University College London, who led the investigation, suggests the stones may have been moved as people living in Wales migrated, taking their monuments with them, and re-erecting them at Stonehenge.”

    Well, points for thinking out of the box. Even if that was satire, it’s far out.

  14. another ian says:

    Can I claim that Stonehenge item as “after dinner conversation”?

  15. Simon Derricutt says:

    For Stonehenge see https://www.bbc.com/news/uk-wales-56029203 . I saw the documentary last night (accidentally) and this involved a lot of fieldwork and some pretty good thinking. The arguments seems valid, maybe especially since one of the odd-shaped (almost pentagonal) stones at Stonehenge matched one of the holes at Waun Mawn in the Preseli Hills. The Strontium isotope mixture of some of the bones buried at Stonehenge also didn’t match the local spectra, but did match that of the Preseli Hills. I’d think the professor has a good chance of being right.

    Yep, a bit of post-prandial conversation….

  16. E.M.Smith says:

    @Another Ian:

    Makes me want to laugh. ONE stone MIGHT fit a hole they found somewhere… OK…

    Things must be getting really desperate in the “Publish or Perish” world for them to put out a claim that folks just kept moving Stonehenge around the country…

    FWIW, I have had a long interest in Stonehenge and have read a lot about it. (Starting with a term paper in about 5th grade…) There is evidence for a “Woodhenge” nearby, and Stonehenge itself has had ‘upgrades’ spread over a couple of thousand years.

    MY best guess on the holes they found is that it, too, was a “woodhenge”. Were I trying to convince a bunch of guys to move dozens of stones, some up to 60 tons, a few hundred miles, I think I’d build a wooden prototype first to show them what it could do. I might even dig a hole and practice the raising process on ONE stone to assure we knew how to do it after we moved them all…

    What I’d not do is assemble a giant heavy stone works, involving lifting lintel stones way high up, just to take them down again and move it all…

    FWIW:

    My belief is that Stonehenge was an astronomical observatory. The lintels gave a flat horizon so you could sight over long distances with precision for rise and set times. The ‘heal stone’ ended up needing occasional adjustment (as they discovered precession) so ended up tilted now. Eventually it was no longer usable as the alignments had shifted too much for the precision they wanted. And then we invented smaller lighter instruments ;-)

    There’s a Roman Era writing that refers to a sort of college in Britain where they sent sailors and others to learn precision navigation and celestial stuff from the folks there, who knew more about it than anyone else at the time. My guess would be that the Woodhenge was for undergrads and Stonehenge was an instrument reserved for the graduates and professors ;-) Probably about 2000 B.C. That knowledge was carried forward to the Roman era report, but by then other means were in use.

    Also FWIW, there’s a set of 19 holes just right for holding a small boulder that could make a dandy ‘counter’ for the lunar cycles.
    https://en.wikipedia.org/wiki/Metonic_cycle

    The Metonic cycle or enneadecaeteris (from Ancient Greek: ἐννεακαιδεκαετηρίς (enneakaidekaeteris), “nineteen”) is a period of approximately 19 years after which the phases of the moon recur on the same day of the year. The recurrence is not perfect, and by precise observation the Metonic cycle is defined as 235 synodic lunar months, a period which is just 1h27m33s longer than 19 tropical years.

    So to keep your lunar / phase calendar exact, you need to keep count of 19 years for 19 years… Easy if you move a big rock over one hole once a year at the Solstice… The outer dirt ring has similar uses but for other things…

  17. Tonyb says:

    That’s spooky. I was reading an old diary just this morning about our visit to mirepoix some ten Years ago and here you are mentioning It again, but in a different context

    https://www.france-voyage.com/tourism/mirepoix-1546.htm

    The French town of the same name is famous for its cassoulet

  18. E.M.Smith says:

    BTW, there’s loads of “henges” all over Britain. Many had stones removed and used for other stuff (like buildings…) and some were made of wood. You also find similar stone / whatever circles scattered around the globe in odd places (like the Sahara).

    My best guess is they were a common way of establishing location for navigation purposes. You could “set your clock” as well as get your latitude and maybe more. If staying for a while (and with slow primitive transport that was usual…) it let you keep your planting / hunting calendar going too. Rather critical to that era.

    Egypt used the rising of one star to restart their annual calendar, as just one example, so that they always planted at the right time of year for the flood timing.

  19. Tonyb says:

    It seems very unlikely they would move Stonehenge round the country.even these smaller stones are extremely large.it’s an awful lot of effort at a time when they would have been concerned about every day living.

    Near by Avebury is much more interesting and much less crowded than Stonehenge and there are numerous other henges and long barrows in the area to visit

    https://www.english-heritage.org.uk/visit/places/avebury/

  20. Pingback: Friends Of Australia Friday: A Reflection Of Dinners Past | Musings from the Chiefio

Comments are closed.