Well, this was pretty cool. Not perfect, but good. We had this coconut rice left over, and I decided it might go well with some middle-eastern-spiced lamb. So I looked up recipes for lamb with cinnamon in them, which led me to cardamon and coriander. I ended up using a mixture of these, which I wrote down but don’t have with me at the moment (30 May)… might be able to find, though. It wasn’t one of those “this is perfection” moments, anyway… just google it next time and try out some combination. What I should have done and didn’t was add a bit of olive oil to the spices. Just rubbed them on. I had pulled a packet of 6 lamb cubes out of the freezer and into the fridge on the 16th, assuming I’d have this meal the next evening, but City Arts intervened, so here they are tonight. I salted the lamb just before grilling. I just reheated the rice with a tiny bit of water in the bottom of the covered saucepan, and that worked fine, except that it really didn’t taste all the coconutty any more. Steamed, then buttered and salted the last of the broccolini (which I see I thought it was when I wrote up yesterday, a few minutes ago…)
Had the other half of the Equia Rioja bottle from the 16th, and it had survived pretty well in the fridge (brought out early enough to be at good temperature).
Oh! New plate! My former student H brought me this neat new plate when I visited graduation and this is the first time I’ve used it. I really thought this looked great! Normally I guess I will use it for serving, but this was fun.