Fat lamb and piquant beef

I went to the supermarket to buy another month's worth of groceries (red and green lentils, evaporated milk, lard, brown rice, etc.) and came away with a pound of very heavily discounted minced lamb that was being reduced because it was (a) date expiring that evening and (b) "20% fat" (evil!evil!evil!)
So I had a quick change of cooking plans and used half of it to make a 'dry curry' from a successful recipe in my scrapbook: https://101things.wordpress.com/2006/06/17/kheema-matar-minced-lamb-curry-with-peas/
(it's very handy to have a non-tomato-based curry, though I don't have lamb mince available very often :-)

( Read more... )

( Piquant Beef )

(I froze the rest of the minced lamb; I can use it in meatballs, or I believe I do have some Caucasian recipes in the Russian cookbook that call for fat lamb... or possibly 'fat-tailed lamb', which is not necessarily the same thing!)

I didn't deserve that

I was sick with myself because I managed to lose one of my brand *new* cycling gloves in the stupidest way possible; it was raining, I needed to take my gloves off to get to my wallet, and I quite consciously thought about putting them away in the 'proper place' in my side pocket of my bike bag, and took a deliberate decision not to, because they were wet and/or the bag was wet, I forget which, and it was only going to be for a moment or two while I got out the money...

( Search & rescue )

Memo to self: *always* put the gloves back in their appointed place, even if it's only intended to be for a moment or two!

(On the other hand, my bike lights behaved perfectly, as they have done on the other shortish journeys I've made since December -- and the one long one. So I still don't know what is/was going on there.)