I’m housesitting a fantanastic 2 kitchen home next week and have been stockpiling what recipes to make. This is one is going on the top of the list!

We are all coming (it may take some of us a few days longer than others!).

Mmmmmm, chocolate Brioche.

but mole??? can’t wait to here more on that. remind me to tell you the story of the time I asked my mex. grandmother for her recipe!

you must come visit me over there. any tues, wed, or fri before 12:00. i’ll make you a warm chocolate brioche.

I had the same “sweetness” problem with a sauce I made last week. Of course it might be because I unthinkingly added some jarred sauce without first tasting it. It had sugar in it. Yucch. Of course I’ll eat it, because unless it’s spoiled I don’t generally throw food away. But, as a reward for being frugal I’ll drink most of the bottle of wine, hooray!!

I looked at a 2 pound, not well trimmed, leg of lamb portion yesterday–over $15.00,
yikes! But, then again, 75% lean hamburger is going for about $ 2.79/lb at the moment. I did get a card, recently, from a fella who lives near me that raises grass fed local beef, not “organic” but free of hormones and antibiotics. He said that halves and quarters of steers were available for $2-3/pound. I’ll need something bigger than my one ice tray freezer.

robin – but it got fixed and everyone lived happily ever after. except now we are all fatter.

cookie – i guess i gotta go get a sheep and then milk it. great. can i get back to you on this?

This recipe you gave us sounds fantastic though. Yay for crud!

italiandish – your blog shows such great signs as being one i will LIVE at. and yes – polly-o. damn it. i can mail order fresh sheeps milk ricotta but the madness must stop somewhere…

mary – you’re a pleasure to feed

robert – i would have loved your grandma…

ceelcee – if you ever diss my mario… i’d not mind a few of his sweat drops in my food. as long as he was cooking it, that it… and yes, anne was his sous chef on IC.

lauren – spoken like a good daughter…

pony – i guess in a way you’re right! kinda. sorta. well, maybe not. i dunno.

mari – thanks. it was/is very tasty indeed. now go make some, girl!

michelle – i heart lamb. so very much. as for the kitchen – i try to keep it in decent condition but i live for tuesdays.
and one day when you’re my age… you will probably have some help around the house too. cause i am old and i deserve it.

i don’t feel like i’ve really cooked anything unless the kitchen looks like a small pig exploded in it. my husband asks stupid questions like “how did pumpkin seeds get inside the range hood?” and i just shake my head, because he so clearly doesn’t get it.

i’m kinda jealous that you have someone clean your house every week.

This sounds like something worth trying!

Glorious pasta sauce. It was a challange, coming off the “good stuff” youve been served as of late. I know your glad you perservered.

Around here Polly-O would be considered High-End. Grandma kept a batch of Buttercheese (like really squanky old large curd Cottage Cheese) in the back of the fridge. Too strong to eat straight up but it made great Pasta topping with Carmely-Tomatoey sauces…..

This just goes to show, good food comes out of a “hammered” kitchen. One cannot be so OCD as to create “clean” food.