A couple of weeks ago, some new friends invited us over for dinner and served this awesome lamb, cooked long and slow on the grill. Amos talked to the wife, who’s Australian, about the food from that area (I guess lamb is a bit more common there, and not the dried out variety served with mint jelly), and he was inspired to make lamb himself. Today he spent hours in the kitchen making this lovely dinner: braised lamb shank, stewed carrots and tomatoes, and an Israeli couscous and black rice salad with pumpkin seeds. That sweetheart even made a dessert on the fly; using canned pears and peaches from my grandma, he made a kind of cobbler with a cinnamon and oat bran crust. The dinner was amazing, and his doing all the washing up was just beyond awesome.
Hazel was pretty excited about our dinner, too! That is her normal face for pictures now, apparently. In real life she’s saying, “cheeeeeeeeeeesssssssssssse” until you take the picture. Seriously, she will not break character until you turn the camera around and show her the picture. One day, when she asks why we only kept the weird pictures of her during this time period, we will delight in telling her that this is all on her!