It’s been hell at work recently, so since my last post about making a carrot/red lentil/rice soup/stew, which incidentally makes an excellent complement to a grilled lamb shoulder chop, see left, I haven’t done any cooking. The Better Half has made me supper a few times, but really, I’ve also just been Off My Feed, either with the stress or as a side effect of the meds. Tuesday night, though, I actually got my butt in gear, seasoned some lamb chops for cooking, and washed the Boston Organics lettuce from last week’s deliver. Of course, then the Better Half came home and volunteered to finish it off– what a good egg. We reheated the carrot smush in the microwave, and he did the lamb chops on the Foreman Grill. I made a salad with the BO lettuce, and some lovely, sweet cherry tomatoes from my Dad’s backyard, and seasoned it with a dressing of plain yogurt, olive oil, lemon juice, and Penzey’s Greek Seasoning. We drank my favorite cheap white wine from Trader Joe’s to finish off– 4.99 for a lovely fizzy Vinho Verde from Espiral. It cut through the fatty lamb perfectly.
Dad’s cherry tomatoes:
Label:
Back of bottle and lovely fizzy goodness:
Penzey’s!
My father’s been buying from them for years — one year for Christmas, he gave everyone a whole mess of little jars.
And then, they opened in Grand Central Terminal, so I can buy one little packet at a time, instead of waiting ’til everything was out to amortize the shipping costs on a mail order (yes, I’m cheap that way).
We lurve Penzey’s, and like you, used to hate to pay shipping. So we’d round up the whole family, and then distribute the order at brunch later on.