Our first venture out for hiking with both dogs! Overall, quite successful. We parked at the ski bowl lot, which added 1.5-2 miles to an otherwise short 3 – 3.5 mile out and back. The drive out highway 26 seemed slow, but it was only 50 miles to the trailhead.
2 lb lamb (2.15 lb)
2 medium onions (ended up very fine grate because we used food processor
3 yukon gold potatoes (1.5 lb) shred and liquid squeezed out
3/4 cup lubne
2 lemons (just over 1/3 cup)
jamaican allspice (3/4 tsp)
Vietnamese Cinnamon (3/4 tsp)
1/4 tsp lowrys seasoned salt
2 T salt
followed recipe in book. (page 55). No butter used.
cut into 36 balls and let rise again for about 30 minutes.
Rolled out to tart size circles (just over 5″)
Notes: our lamb wasn’t super lean and it caused a good amount of grease to spill out. look for lean lamb.
Two scoops is enough meat for each (leveled… no heaping)
Brushed butter after pulled out of 425 degree oven. took about 22 minutes.
After clearing out most of our winter crops (we still have one productive Kale plant and leaks that are finally starting to grow
In the past years, our sugar snap peas have yeilded very small crops. both were from starters and were late to get into the ground. this year, following Portland Edibles plan, we planted seeds. Our experiment was to alternate the seeds between two verities that mature a couple weeks apart. Just the fact that planting from seed is starting out with significantly more plants is exciting and the instructions say to not thin them as they like growing clusters.
Took advantage of the early morning weather to get a quick hike in.
Butternut squash – too much room for the return. skip next year
Roma’s are prone to end rot. try others next year (Stupice is an option)
More cucumber varieties next year. have some on a trellis. driveway planter might be too hot.
What a fantastic evening pairing Soter wines with Park Kitchen food. It was also good to connect with James, the north valley wine maker, and Andrew who is responsible for Planet Earth (as well as the 2015 Rose).
We went to a meetup at the culinary school last night with Meet-up. It was overall a fun evening. A 4 course dinner for $18 can’t be beat either! I can’t say I was particularly interested in knowing anyone at our table any better, but there was plenty of conversation to make the evening interesting.
It was fun knowing everyone cooking and serving were students. In some cases it was pretty obvious, in other cases I thought I was in a fine dinning establishment. (my lamb loin was perfectly cooked.)
For $18, I think we will go again, though, my vote is we skip the Meetup group next time.