Where's Nora, Dammit!!!!

[Mischka]

how you be, Miz Mischka? I was thinking about you today while driving down to San Marcos. I saw the outlet mall signs and remembered that we still have to hit up the one in Hillsboro sometime!

I'm okay. The bar is right around the corner, so stress is increasing daily. I can't wait until September - Mr. Mischka and I are taking a three week post-bar trip in the Mediterranean.

 

[Nora]

I'm okay. The bar is right around the corner, so stress is increasing daily. I can't wait until September - Mr. Mischka and I are taking a three week post-bar trip in the Mediterranean.

oh totally cool! Talk about incentive!! You, Miz Mischka, are going to set a new standard. When you're done with the bar, they're going to write songs about you in latin, praising your excellence in all things jurisprudence-y. *nodsnods*

(which reminds me, my evil lawyer cousin's coming next week. YUCK!)

 

[Debbie]

I apologise for the sad demise of the mouse.

I loved the way it sang to the cheese though.
"You sexy thang." LOL to the cheese!

If I take you up on your rental offer?
Can you cook me this?


Braised Lamb Shanks with Pasta
and Feta Cheese
This easy, but delicious, one-dish supper would make even economical company fare. You can substitute stock for the vermouth, but vermouth adds a lovely herbal flavour to these sweet shanks. Avoid stock that's overly salty.

4 New Zealand Lamb shanks
Salt & pepper to taste
2 large Onions, sliced
4 Large Cloves of garlic, minced
2-1/2 cups (750 ml) Chicken stock
1-1/4 cups (325 ml) Dry vermouth or additional stock
1/2 tsp (2ml) each Dried oregano, rosemary, thyme and Lemon rind
1-1/2 cups (360 ml) Orzo or other small pasta
1-1/3 cups (325 ml Crumbled rinsed feta cheese
2-1/2 tbsp (30 ml) Chopped parsley, preferably flat leaf



In a large saucepan, heat oil over medium-high heat. Brown shanks all over, sprinkling lightly with salt and pepper. Remove to warm plate. Cook onions over medium heat for 3 minutes or until soft. Stir in garlic, stock, vermouth, oregano, rosemary, thyme and lemon rind. Add back lamb; bring to boil, reduce heat, cover and simmer for about 2 hours or until meat is very tender.

Raise heat to medium; add orzo and cook, uncovered, for about 15 minutes or until tender. Sprinkle with cheese and parsley to serve.

Makes 4 servings.
Yummy!

 

[Nora]

OMG Deb! YUMMMMM!!!!! I would be THRILLED to make that for you during your rental period!!

 

[Jim_Henson]

I'm okay. The bar is right around the corner, so stress is increasing daily. I can't wait until September - Mr. Mischka and I are taking a three week post-bar trip in the Mediterranean.

I was thinking of a different Bar