Where's Nora, Dammit!!!!

Nora said:
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.
 
Mischka said:
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!)
 
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!
 
OMG Deb! YUMMMMM!!!!! I would be THRILLED to make that for you during your rental period!! :)
 
Mischka said:
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
 
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