The follow up

The lamb the other night?  Amazing.

Broiled with olive oil, real lemon juice, fresh rosemary, chopped garlic, salt and pepper, it was soft and moist, with a crusty, charred top.  Oh my.

I served it with baked organic sweet potatoes (the brightest orange I’ve ever seen) and chopped collard greens with lemon and garlic.

So, it’s going to be hard to top tonight, I’m afraid.  I mean, how do you follow something like that?  With something that was so simple and yet so good?  It’s like a comedian who has to follow Jerry Seinfeld – good luck!

Well, I’m going to damn well try.

Tonight I’m making a beef curry.  Indian curry with pakoras to start, jasmine rice and assorted veg on the side, and parathas to sop up the sauce.

And if it’s not perfect, that’s okay.  There’s always next time.

It’s only noon, but already I’m swooning at just the mere thought of it.

Uh oh, I think I just drooled on my keyboard.