lamb chops - quicky and tasty

Broiled Lamb Chops

(serves 4)

time = little

expense = high

difficulty = low

8 lamb loin chops, grass-fed, room temperature

4 cloves garlic

2 branches of rosemary

4 T. olive oil, best you can afford (not local)

1 T. dijon mustard

1 t. Sea salt

1. Mince the garlic as small as you can. Add rosemary and continue mincing
2. Mix oil and mustard.
3. Add garlic/rosemary paste to oil/mustard
4. Coat all lamb chops with paste
5. Allow to sit for 10-15 minutes
6. Put chops on foil-lined cookie sheet
7. Broil for 3 minutes
8. Turn over each chop
9. Broil for 5 more minutes
10. Allow to sit for 5 minutes.

It's delicious and super fast. Goes great with any side local veg.

Corn Chowdah!

Corn Chowder was decisively bland. Next time, I'll need to add more salt at more frequent points and then use paprika or cumin.

Corn Chowder

shopping: easy

technique: easy

time: time consuming

5 strips bacon

8 ears of corn

6 cups milk

1 bell pepper

2 fresh onions

1 sprig thyme

1 T. butter

shuck corn

take all the kernels off all the corn

throw away 3 cobs

cut other 5 cobs in half

cut bacon into strips

dice - as small as possible - the bell pepper and onion

heat large dutch oven to medium high heat

toss in bacon and sweat for 12 minutes. this is longer than you think. the bacon will be crispy.

pull all the bacon out

add onion, bell, thyme, and butter. stir

cover and reduce heat to medium for 5 minutes

stir thoroughly

meanwhile, heat 6 cups of milk

add corn, cobs and milk

boil for 5 minutes

simmer for 20 more

throw away cobs

puree 1/3 of the soup then add back in

add salt & pepper

serve with bacon garnish