Hoo dogies, is it ever cold out there this a.m. I haven't made a fire in the wood stove for several days because we're having a spell of pretty nice weather. My house is well-insulated, so even though the nights outside are in the 30s, the house really doesn't cool down that much inside. But today it's raining and very windy. The ambient temp isn't all that cold, but it's a pretty cold wind a-blowin'. So I came in from my a.m. chores and built a fire. My fingers are too stiff to type properly. Even so, it's still only 65F in here. That's not too cold. Can't wait for the fire to get going so I can stand there and warm up my fingers!
Misty finally went outside with me, so her morning ablutions have been taken care of. It's interesting that all my fair weather cats have found a dry place to hide. I keep the door to the old, vacant house on the back of my property propped open so the cats can go in there out of the weather, but for some reason, they don't. Maybe there's a ghost in there.
@Jacqui - Did you cook your lamb yet? Here's a nice recipe for lamb steak:
- Season the lamb with the salt, pepper, garlic powder, and onion powder.
- Place a cast-iron, stainless steel, or other heavy-bottomed frying pan on a burner over medium-high heat. Add the oil and allow to become very hot (a drop of water should sizzle).
- Lay the seasoned lamb in the skillet and let sear or 2 minutes to develop a golden-brown exterior.
- Flip the lamb over and sear the other side for an additional 2 minutes.
- Reduce the heat to medium and return the steaks to the first side.
- Cook the lamb for 4-6 more minutes, occasionally spooning some of the pan juices over the top of the lamb to add more flavor and to expedite cooking.
- Flip the lamb steaks over again and continue to pan-fry until they reach an internal temperature of 145 degrees, about 4 minutes.
- Insert an instant-read thermometer into the middle of the thickest part to check the temperature.
- Transfer the lamb steaks from the pan and onto plates or a cutting board. Let rest for 5 minutes before serving so the internal juices settle.
- To serve, garnish with the fresh thyme.
I will have to try this. I put them in the freezer, as I walked by on my way into the house.
Today I got beef roast on sale, plus all needed things to put it in a crockpot.