Dark and Fluffy

Yup, hate to admit it, I have a potty mouth when I'm tired and stressed out. In all fairness, I can keep it shut when others do incredibly stupid things and then try to blame it on me after I told them it was incredibly stupid in the first place. But sometimes I won't take it, and I hit that stage today with one company.

It's kinda like trying to explain to an old man why you're tired of his crankiness as he quits smoking. Sometimes you cause your own problems, so don't take it out on others. I gave one of my older friends who smoked two packs a day for 58+ years and looked surprised when the doctor informed him that he had cancer the "no crap" response when he panicked about it to me: shock, awe, and "why me" aren't acceptable responses in my book for the decades of warnings he's gotten. That and the fact that his prognosis for recovery are very high doesn't hurt either.

So yet again, my mouth got me into trouble (not huge trouble, but they know I'm right and have already emailed an apology) for saying what had to be said after all warnings were given for several weeks leading up to today when it all failed. And of course I did the standard look of "no crap" when they wanted to blame someone for it. Making myself the sacrificial lamb is not in my job description. Although lamb does sound delicious right now. . .

Ok, now that my stomach is growling, I'm going to do a really easy slow cooker recipe for lamb. You don't need good cuts of meat for this since you'll be cooking it for a long time, it will be very tender when you're done.

Slow Cooked Lamb

Tools:

Something Sharp to cut things with. (Knife)

Something flat to cut things on. (Cutting Board)

Something to cook for a LONG time in. (Slow Cooker)

Something to scoop with (Spoon!)

Something you can cover overnight in the fridge (Bowl with a lid)

Ingredients:

1-2 lbs of lamb, chopped into 1-2 inch pieces (doesn't matter what cut, just avoid too many bones)

2 large onion, sliced

2 cups of red wine

1 cup red wine vinegar

2 tbsp pepper

3-4 tbsp fresh mint

1 cucumber, seeded and chopped up

2 cup of greek yogurt

1 package flat bread or rice to serve the tastiness on. (or you can cheat with flour tortillas that you can heat on dry, hot pan to sear the tortillas slightly, it will taste fantastic but you'll have to watch them closely so they don't burn)

Take your lamb and 1 cup of the wine, and add it to the crock pot on low. Cover and drink the other 1 cup of wine. If so inclined, drink the rest of the bottle of wine until the next day, it will make the cooking go faster.

While drinking, take the onions and slice them up roughly. Put them into the bowl with a lid and pour the vinegar on them. Seal and tuck it into the fridge, mix it every few hours. We are making a quick pickle for the next day that'll be delicious.

An hour or two before you serve it the next day, take the cucumber and slice it along the middle, so it splits open longways. See all those seeds in there? Take your spoon and run it along the seeds, scrapping them out. You can throw those away, they won't be any good in the sauce you are making. Chop up the mint finely. Mix this together in the yogurt and put it back into the fridge so the flavors mix together.

When you are ready to eat, serve on either flat bread or rice, with the onions and yogurt sauce. You can also do this recipe with chicken or beef, but I think the lamb brings out the best flavors.

Well until people come to their senses and realize I was right:

Bien Camino!