It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Though this posting is being made California Friday morning. Why? Well, the local Bargain Market Grocery Outlet store once again got in some of that Little Penguin Shiraz Cabernet Blend that I liked so much.
So, OK, I buy “a few” bottles. Buy it while they got it, right? And, of course, I pour the first glass on arriving home, while I start the dinner prep. Well, one thing follows another like one glass follows the other and pretty soon it’s tomorrow… 8-0
What can I say. I thought about doing the posting before dinner, but the clock told me not enough time and I’d need to stop in the middle to cook. After cooking it was eating and drinking (more…) time. Then it was sitting on the couch spending “after glow” time with spouse (and dogs… who insist my highest and best use is to be their “couch buddy” mattress…)
Then it was 2 AM and I’m waking up on the couch and removing dogs from on top of me… So you get this posting a little late and I’m blaming a Little Penguin…
Did “the usual” Loin Lamb Chops from Australia. Stood on the T-Bone fat end in a cast iron skillet in the oven at 400 F for about 25 minutes (for no-red inside, so less if you like rare).
A simple salad of mixed lettuces with Ranch dressing, and a vegetable mix were sides. Raspberries in Kefir for dessert.
For the vegetable mix, it was a red onion, mixed colored carrots, and yellow summer squash. Chop the onion into roughly dime sized bits and into a skillet with 1/2 & 1/2 butter and olive oil. Set it to a good medium hot saute temperature. Cut the carrot into dime sized bits too, and layer it on top. Now cut the squash into roughly half dollar sized slices (little end left round, big fat end quartered). Give the skillet a stir or two.
Once the onions are clear / translucent and both the onions and carrots are about 1/2 done, add the squash on top. I started the onion frying about the same time as the lamb went into the oven, and they both finished about the same time. So at about the 10? minute mark, squash goes in and you do the ‘steam and stir’ process. I used a metal mesh cover to prevent any spatter and it holds a bit of warmer steamy air over the vegetables that helps steam warm the fresher layers on top. After they are warmed, you can occasionally stir the mix until the squash is cooked through.
I usually put either Italian or Greek seasoning mix in near the end, along with salt and pepper to your preference. Last night I just left it buttery with a bit of salt (spouse not fond of pepper so I “do my own serving”…) It was rather nice having it more vegetables flavor than spices.
We have fresh raspberries in season now, and with a bit of Kefir or Yogurt over them they are quite nice. Occasionally I’ll sprinkle a little sugar if it needs it.
Already mentioned… The Little Penguin Shiraz Cabernet mix. It is just so nice tasting and so easy to drink… I’ve already reviewed it a couple of times so not much more to say.
In Other News
I’m also a couple of days out of date on following the news. Why? A bunch of “round tuits” were dropped on me by various events. Not the least of which was a couple of days getting coffee out of my computer, cables, and Monitor / TV.
So Y’all will need to supply the “Other News” today.