I'll admit, I feel terrible for eating lamb. We do eat eggs, which are technically baby chickens, so if you're ready to put on your judgy-mcjudgement hat, let's just take a moment to reflect. After years on the east coast, Greek diners have lured me into eating this delicious meat but seldom have I ever made it at home and could count on my hands how many times in life I have partaken. In San Francisco I recall being at the age where wearing fur and eating lamb could bring on violent acts against you, by me even. The Smith's, Meat is Murder blaring from a cheap cassette player while trolling the Union Square area, down the street from my Tenderloin dwelling. Those days are gone. However, apparently, I still suffer from massive guilt from the symbolic and biblical meaning this incredibly adorable animal represents. This stew was very special and healthier than a huge corned beef rack to celebrate the St Patrick's Day holiday and I assure you, nothing went to waste.
As we age, we naturally eat less meat (or we're supposed to) and as farm raised, grass fed, free roaming meats are harder to afford, vegetarians we all might become.
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Cabbage Forward Chicken Vegetable Soup
And making the stew gave an excuse to use all the extra vegetables and to make a cabbage-forward chicken and vegetable soup. If you're chopping up vegetables, why not make a second pot of something? |
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| Another fun idea was these Cheddar-nut Crackers that were full of butter and cheese, so there was little to not like about them. I would freeze a roll to make for a second occasion like I did here, which made them even more special. |
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