Comments on: lamb rib chops with farro, buffalo mozzarella, fresh tomato and gremolata

By: Butta Buns

Butta Buns — Thu, 18 Oct 2007 20:27:13 +0000

Well, you’ll just have to make make the lamb chops again sometime.

Not a problem, your descriptions are enough since you’re very articulate and the enthusism come through just as well without the pictures. I’m staring longily at the big glass of red wine. Yup, it’s been a long day.

By: Klinde

Klinde — Thu, 18 Oct 2007 18:41:50 +0000

Thankfully I come fully functional with a good eye for visualization. Smells heavenly over here as lamb is one of my all time favorites!

By: Abby

Abby — Thu, 18 Oct 2007 17:07:11 +0000

That sounds like a fabulous, healthful meal, and the salad looks so tasty! I’ve never had farro and I think it’s about time I add it to my repertoire of grains!

As for making the honey-pecan chicken breasts … I don’t see why not! We switch between thigh/breast recipes bc they’re our two fave cuts. It’s basically just a batter – you’d only have to adjust the baking times. Have fun!

By: ceeelcee

ceeelcee — Wed, 17 Oct 2007 14:39:48 +0000

I can’t read with my eyes closed. I guess I’ll have somebody read it to me.

Are you trying to revive the “Gotham Grill tall food ” trend? That’d be fine with me since it means I have a shorter distance to lift it to my mouth. I’m so last year…

I am now acutely aware of how much I need a 900 degree IR grill and a microplane. Xmas may come a little early to the CeeElCee household.

By: Amy

Amy — Wed, 17 Oct 2007 09:26:59 +0000

I completely understand how upset you must’ve been over your technical glitch, but you more than made up for it! My mouth is watering here, and I haven’t even finished my first cup of coffee! Well done.