My rack, of lamb, that is, has been thoroughly rubbed (dirty!) with rosemary, oregano, thyme, garlic and pepper, and is now marinating in olive oil. In just a few hours, I hope to transform its raw fleshiness into moist, tender dinner. This rack is a little less than 1 pound so it’s smaller than most (story of my life), but I think with sides (broccoli & hollandaise maybe?), it should be suitable for two.
Here’s a weekend retrospective. Following the Foundry, we had an evening at Red Lion Tavern in Silverlake to see some old friends of mine. I had this slightly terrifying steak tartare:
It is just a huge pile of ground filet with onions, capers, and an egg. I had to use some mustard from Tom’s plate and ask the waitress for a wedge of lemon, Worcestershire sauce, and salt and pepper and mix it into the meat. It got loads better, but since it was such a huge portion, I only ate half and fed the other half to Fuji (he better like me now).
Sunday. Renaissance Pleasure Faire! I haven’t been to a Ren Faire since middle school, but since I like historic stuff and fiction, and since Tom likes turkey legs, it’s like a match made in heaven.
Masks. CATapults. There was jousting, too.