For the first time in my life, I’m looking forward to fall.
I think because dealing with a toddler who won’t wear a hat or sunglasses, acts
like sunscreen is liquid acid and is too young to realize it’s cooler in the
shade is a bit exhausting. Lazy summer days reading on the beach with a cold
beer are behind me….for now.
So I welcomed the first bit of chill in the air. To
celebrate, I got down my slow cooker and poked through some Moroccan lamb
recipes. I ended up going for one with garbanzo beans, dried apricots and my
entire spice cabinet. I didn’t have eggplant on hand but that would have been a
good addition. Olives would be good too. I skipped the prunes as they sounded
too sweet. I served it with cilantro and toasted almonds over millet.
It was incredibly tasty with a glass of red wine on a fall
evening. I know that come February I will despise stews and heavy red wines but
for now I’m loving the change!
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