So very last-minute I was able to get my own room at the house in the Pines on Fire Island that I stayed in last year. The idea of a cheap room to myself for a week was too good for me to turn down!
As usual Friday on the LIRR was HELL but the minute I got off the Ferry I could feel a wave of relaxation coming over me. The first thing I did, after unpacking all the food I brought was to start cooking!
Tonight’s meal is slow cooked Lamb, a recipe by David Tanis that uses sweet spices like cinnamon, coriander and ginger along with prunes and raisins (I also added dried organic apricots) to gently coax out a wonderful stewed cooked in a dutch oven on low heat for several hours.
I’m serving it with parsnips cooked slow then pureed with cream and butter, a simple salad and a rhubarb strawberry crumble.
Not probably the meal to eat before the underwear party, but what the hell.
Lots more to come.