Heads up, boys and girls – there’s another recipe due this week, assuming I hold up physically. That caveat is because I started today, at 03.30, with a savage angina attack that went on for way too long.
Yes, I should have gone to hospital in case it was a coronary, but hey, you know how I feel, about that place and, anyway, I can tell the difference, having had lots of angina and one coronary. Is that infallible? Probably not, but what the hell…
Fact is, though, if it happens again, I won’t hesitate – 999 and I’m off.
Anyhoo, I’m in a cooking mood at the moment, as long, as I say, I hold up.
So, in the pipeline, hopefully for some point in the near future, is a recipe for a casserole of Organic Lamb with Black Olives, Deglet Nour Dates, Redcurrant Jelly, and Harissa. Possibly with chickpeas to round off the Middle Eastern vibe. And because I like the combination of meat and pulses, as you might have already noticed. It’s because I’d far rather buy good meat than not,** and pulses are an economical means of making expensive meat go a long way.
**Nothing to do with the cut – even organic “cheap” cuts cost an arm and a leg – but the quality.
It should be pretty damn good.