LAMB CHOPS AND TURNIPS! -- Part 2

copyright 2011 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL) cutecatfaith.com

I export cookware, herbs, spices, and all sorts of French and Arab items which are legal to ship around the world. I include details. Everything is legal and declared. My smart clients presell and resell the items I find them. I specialize in antiques which are made of precious metals, also. I go on shopping expeditions for large items and artwork several times yearly.

I've written two cooking columns, worked as a cook and live-in servant, and a chef's assistant here in Paris. Generally, I've worked in the arts, sciences, legal and financial sectors, and academe. My artwork is in the permanent collections of many major museums around the world. I do a lot of writing and journalism and have been a truther since the '70s. I am also a former sex industry worker.

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The meat was five euros, the three turnips 80 eurocents, and the whole wheat pasta, I don't know. I recommend confit d'oignons as a condiment and this is a speciality product of Brittany, France I can get for you. A small jar should last a household a month or so. It's basically just carmelized onions and herbs, but the prepared stuff is wonderful.

Raz al hanout is an Arab spice mix which usually comes in yellow or red varieties. I can get a fairly large bag of it for well under two euros. You can divide it up and with my spice mixes, fill several spice racks and give some as thoughtful gifts. Spices are great to have on hand. If you stock food for emergency purposes, think of spices to liven up your daily fare!

This was almost too much food for two adults. We had an extra lamb chop left over but shared it, as they don't keep very well. They are very delicate. You can figure only one little chop per person -- two is quite a bit. They don't have much meat on them but are very filling and satisfying.

I learned how to twice-cook pasta while a student in Italy. Undercook it slightly, drain it, then fry it in olive oil with a little butter over a rather high flame for a few minutes. It will taste much better that way. The best salt to use is fleur de sel de Camargue, served only at table as a condiment. This is handraked French sea salt. It has a faint scent of violets, and every container bears the signature of the salt raker. Again, I ship everywhere.

Enjoy, and thank you for watching!

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[qualqui]

After seeing part 1 and now part 2, i forgot to thank ya for the tip of 'don't salt the meat before frying as it will toughen it considerably' and don't turn anything more than once,....an elderly aunt of mine enjoys her steaks, but no wonder she was griping the meat was so tough, before frying, we'd season the meat with salt,...lol...learning on this journey through life,..thumbs up beautiful, hopin' you're AWESOME in this beginning of 2012! = )

[CuteCatFaith]

@qualqui Backatcha! Yes, people don't realize, salt tends to seize up red meat horribly, and almost anything should never be turned more than once -- even a pancake will toughen if it's turned more than once. Now, if you want beef jerky, you do add salt immediately, as the toughness and seizing is desired. Hand raked sea salt should be served at table only as a condiment if desired. One olive per day gives us all the salt we need! xo

[Fromplefeet]

Looks super yummy! Hope your Holidays brings much peace and Love!

[CuteCatFaith]

@Fromplefeet I just can't stop crying. I can't. I give up!

[Fromplefeet]

@CuteCatFaith I am so sorry to hear you are blue! My prayers are with you! Keep you chin up my friend! Love you! Sharon

[CuteCatFaith]

@Fromplefeet I think of you often, and fondly! You have chosen a more difficult path and have shown your good character.

[CuteCatFaith]

@PennyDreadfuI I thought of you yesterday in the Carrefour! Really! They had a wild boar roast and also some sort of venison thing. It was just too much of a zoo in there and he never did come out for dinner, after all. sigh xo

[CuteCatFaith]

@PennyDreadfuI These came out very, very well and there was one chop too much! These were about one euro each, which is a lot. From a greenmarket, or we'd have paid more. Totally non-PC food, but hey. I think with the very short bones, you miss out on that little strip of flesh running along it and of course the fat, which when scored and roasted quickly, is sinfully good! xo

[PennyDreadfuI]

Those chops look great! It's really difficult to find them here where the bones haven't been frenched.