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:)
Back at ya good buddy....taking the family for brunch after the cemetary....
We had the whole fan family over, 16 I think. I roasted two herb crusted legs of lamb (locally sourced) in our wood fired oven that I just built out back. Anyone have some tips for using these and good recipes would be appreciated. Takes some getting used to. Last night roasted a brisket of veal stuffed with a fresh artichoke and granna padona cheese stuffing and then basted with dry white wine. The aroma coming out of that oven was delicious.
On Sunday, after explaining to my engineer brother how it worked and him looking it over, when he was eating the lamb he asked how did I get it to taste smokey? Duh... I think he'd had a few beers by then though.
On Sunday, after explaining to my engineer brother how it worked and him looking it over, when he was eating the lamb he asked how did I get it to taste smokey? Duh... I think he'd had a few beers by then though.
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Brian,
I don't know if I'll ever get to Yellowknife, but if I do, don't go to any fuss on my account... either the leg of lamb or the veal will be fine.
I don't know if I'll ever get to Yellowknife, but if I do, don't go to any fuss on my account... either the leg of lamb or the veal will be fine.
Do I still have Yellowknife as my location? I'll change that now since I've been at the new place since Aug last year.