Month: March 2012

Woo!

“Morale of the story: a little woo goes a long way.” Hey, that’s my company featured in today’s Sydney Morning Herald! I am actually secretly in that photography twice. Over Paul’s head, you can see some text saying “…precious about the Retailer…”. That’s part of a “Woo” I gave a co-worker. And on Karen’s shoulder, you can see my name projected on the scoreboard.

Picky picky

“Pickiness: The Secret Eating Disorder Nobody’s Talking About” – Seriously? They’re actually suggesting the picky eating should be put into the DSM-V as a mental disorder?! I’ll admit I have very little patience with these people. It’s because I used to be one. And through a little effort and experimentation, I got over it. I can’t help but think, “What crybabies.” Ever notice how these disorders only show up in places like the US and UK, where indulgent parents and an abundance of food make it possible for someone to spend their whole childhood eating nothing but – ugh – chicken nuggets?

Photo post

Dinner tonight: Slow Roasted Lamb Shoulder, Silverbeet, Capsicum, and Beans. #paleo
Dinner tonight: Slow Roasted Lamb Shoulder, Silverbeet, Capsicum, and Beans. #paleo

Edited to add: The lamb is Mark Vetri’s Slow Roasted Lamb Shoulder, and it was excellent. I saw the recipe last week, and fortunately our butcher had a great deal on lamb shoulders. (2 for $30!) You actually brine it in the fridge for 3 days. I modified the recipe a bit. I just did one shoulder, which was about half the size he specified. I used dried rosemary instead of fresh, and I cut down on the sugar a bit. It all went into a big Ziplock and then sat in the fridge getting tasty. Today I cooked it in the slow cooker rather than the oven. I rested it on a bed of onions, carrots, and celery. It smelled AMAZING when we got home. I pulled out the shoulder and set it on a tray to cool. The bones slid out easily. In the recipe, he has you slice it and then fry the chunks for extra crispness. Instead I sorta pulled it apart into shreds on the tray, then whacked it under the grill for a few minutes. Yummy, salty, lamby goodness! The only drawback to the slow cooker is you don’t get nice roast veggies to have with it. (Mine were cooked into mush, which I attempted to turn into a gravy.) Still, a great way to use a cheap, flavourful cut. Will definitely do this one again.