Friends Of Australia Friday Leg-O-Lamb & Baker

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

The Tucker

I did a 6 lb. Leg-O-Lamb. Boneless, sprinkled with salt, pepper grinds, and garlic granuals. Into the oven in a covered pot at 375 F for 2 hours.

2 Potatoes added for baked potatoes with about 1 hour left to go.

We opted for a LOT of lamb and not to bother with other sides ;-)

Desert will be a bowl of fruit, likely grapes & bananas (we finished all the strawberries at lunch ;-)

Wine Not So Much

Due to a series of unfortunate events, including a bit of wine ahead of schedule, I did not have any wine with dinner tonight.

Instead, I’m having an after dinner “Texas Trail boss Coffee”.

Big coffee and Jigger of Rye. Bulleit 95% Rye.

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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...
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12 Responses to Friends Of Australia Friday Leg-O-Lamb & Baker

  1. Nancy & John Hultquist says:

    I think running out of wine is a sacrilege.It comes in cases! With a discount!
    Rye whiskey might be considered an indulgence. (double meaning there, I think)

  2. beththeserf says:

    Rack of lamb and crisply baked potatoes, Cauliflower with cheese, baked pumpkin, and on the side, sipping a famous grouse.
    It was.-

  3. another ian says:


    The old time description IIRC was

    “Extra grouse”

  4. philjourdan says:

    I just wish my wife was not the daughter of a cattle ranch foreman!

  5. H.R. says:

    beththeserf: “[…] Cauliflower with cheese […]”

    That’s how I learned to like cauliflower and also cabbage. My dad was not much of a veggie eater. Then there were 4 kids who had not developed their tastes, likes and dislikes. Dad did like cheeses, though. And mom, being a farm girl, ate any and all veggies that could be grown in the climate zone where she was raised.

    To get us kids to eat veggies, and this was common at the time, we had to have a small serving** of the vegetable du jour and finish it, else “no dessert.” Well, she couldn’t pull that on dad, since he paid the bills, so she made some dishes with cheese and he would eat them.

    Anyhow, for cabbage and cauliflower, she’d boil them up to not-quite-done, put them in a casserole dish and sprinkle them with shredded cheddar cheese. The cabbage was layered with sprinkles of cheese, so it was really loaded. (She didn’t do cheese sauces. Looking back, I don’t think she ever learned how to make them until much later in life.) Into the oven it went to cook that last little bit of the way and melt the cheese.

    I had no idea that cabbage and cauliflower were ever fixed any other way. I always found it odd that many of my little running buddies didn’t like cabbage or cauliflower. Looking back, I think they were getting it boiled and overcooked and plain; no cheese. Bleah!

    I can’t think of a veggie that I won’t eat. I have my favorites. There are some**** that go to the bottom of the list if there is a choice, but they are fine by me if that’s what is going to be on the dinner plate.

    ***Small serving – Mom knew her audience. If you were young, it might be only a tablespoon for your first few goes at a new veggie. It would be one or two bites. A few times just tasting it and pretty soon it was on your list of regular foods to eat. A kid can always choke down two bites just to get dessert, right?
    ****Special note: Boiled okra… I can choke it down. It’s not the taste. It just gets real slimy. Fried okra is yummy! But I can sympathize with anyone who doesn’t like okra.
    Random thought: What wine goes with boiled okra? (Trick question.) None! You need copious amounts of moonshine or vodka to get boiled okra to go down the hatch. 😜

  6. E.M.Smith says:


    I have an Amish Cook Book. It would drive an AMA Member absolutely nuts. Just about everything is loaded with cheese, butter, lard, eggs, etc. IMHO part of the proof that a ‘low fat low cholesterol’ diet for heart disease is bogus (Grampa lived into his 90’s on that cooking…). So I can relate to the cheese / veggies.

    Per “What wine goes with Okra?”… I thought the answer was “ANY”…

    as long it is a gallon jug / person…

    I have a “Love Hate” relationship with okra, but not the usual. I just love to hate it… Sorry, but slime is not in my wheelhouse and fried tastes like a waste of breading that could have gone on chicken or fish… I could see it as a Famine Food if nothing else was available, but otherwise, why in the world waste garden space to grow it…

  7. cdquarles says:

    Boiled okra? Only in granny’s goulash :). Fried okra … any day of the week, or pickled in chow-chow or cha-cha relish. Broccoli, cauliflower, kale, collards, mustard, spinach: I love them. Mustard or spinach fresh picked raw from the garden was yummy. Cooked? Lots of folk would, indeed, over cook them. Fresh picked squash of either yellow or butter and cucumbers? Tasty salad. Greens with a bit of salt pork and taters? Heaven, especially with freshly slaughtered yard bird; baked or fried.

    Oh, granny could make the most divine fruit cake, with or without rum.

  8. H.R. says:

    Seems we are getting a consensus here on boiled okra.

    Feynman would call a consensus on boiled okra “Cargo Cult Cooking.” In this case, he’d be wrong. That slimy stuff really sucks.
    Yeah, okra is traditional in gumbo & other Southern stewpot-type meals. It’s quite tolerable that way as the other ingredients drown it out and the slime gets lost in the shuffle. I guess the slime-haters figured out that is was the best way to get rid of the stuff.
    @E.M. – Whatcha gonna do if you find out that boiled okra prevents Covid-19? 😜

    (Okay. That was just plain mean of me. Sorry.)

  9. E.M.Smith says:

    Boiled Okra or Covid-19… Decisions decisions….

    I think I’d do a double dose of Ivermectin and wait a week ;-)

    IF and ONLY IF that didn’t do the job, I’d consider Boiled Okra… after a Fifth Of Gin…

  10. philjourdan says:

    @HR – I was the “good” kid who never had problems with veggies, until my mom suckered me with a bait and switch. She cooked kale and I thought it was spinach (which I loved). I took a large helping and she made me choke down every vile bite! I have not eaten it since/

    BTW: I fully agree with your thoughts on Okra (also delicious in Gumbo). But my sister loves Okra and Tomatoes – basically boiled okra and tomatoes – so much so she would ask for it on her birthday dinner!

  11. philjourdan says:

    Boiled Okra or Covid? I take Covid

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