momcooks.dadcooks.

one night I craved for some lamb...and had one fine chat with sha... Click on the title for some details...

This is an excerpt of the said chat.

ces anciano (10/2/2007 3:26:10 PM): hey s_orlanes (10/2/2007 3:26:15 PM): hi ces anciano (10/2/2007 3:26:26 PM): need rack of lamb recipe! ces anciano (10/2/2007 3:26:29 PM): you have? s_orlanes (10/2/2007 3:26:36 PM): mustard.. garlic lemon s_orlanes (10/2/2007 3:26:44 PM): rub it leave it for a while s_orlanes (10/2/2007 3:26:55 PM): then top w sea salt roast s_orlanes (10/2/2007 3:27:06 PM): sa memory ko from a book s_orlanes (10/2/2007 3:27:09 PM): which i do all times ces anciano (10/2/2007 3:27:13 PM): i knew you'd be the best person to reach!mwahaha ces anciano (10/2/2007 3:27:48 PM): 20-25 minutes ces anciano (10/2/2007 3:27:54 PM): ? s_orlanes (10/2/2007 3:28:23 PM): heat up first s_orlanes (10/2/2007 3:28:31 PM): then pop it to brown ces anciano (10/2/2007 3:28:33 PM): ok s_orlanes (10/2/2007 3:28:46 PM): half an hr or so just cover w foil then go on a bit on mid heat ces anciano (10/2/2007 3:28:50 PM): have guests tonight s_orlanes (10/2/2007 3:28:54 PM): till no blood runs i mean ces anciano (10/2/2007 3:29:00 PM): la lang i fancied buying kc ces anciano (10/2/2007 3:29:01 PM): hehe s_orlanes (10/2/2007 3:29:02 PM): settle it before carving ces anciano (10/2/2007 3:29:26 PM): ok sounds doable ces anciano (10/2/2007 3:29:27 PM): ces anciano (10/2/2007 3:29:38 PM): and make some sauce from drippings ces anciano (10/2/2007 3:29:41 PM): ? ces anciano (10/2/2007 3:29:46 PM): add wine? ces anciano (10/2/2007 3:30:00 PM): i have red white which one? s_orlanes (10/2/2007 3:30:04 PM): yes s_orlanes (10/2/2007 3:30:11 PM): well u can do just a gravy ces anciano (10/2/2007 3:30:11 PM): red i guess s_orlanes (10/2/2007 3:30:17 PM): flour and the juice ces anciano (10/2/2007 3:30:27 PM): can i add basil? ces anciano (10/2/2007 3:30:34 PM): i have kc fresh sayang ces anciano (10/2/2007 3:30:35 PM): hahaha s_orlanes (10/2/2007 3:30:37 PM): use a blender to mash the garlic w mustard ces anciano (10/2/2007 3:30:46 PM): ic s_orlanes (10/2/2007 3:30:50 PM): knowing u u can add bit twist s_orlanes (10/2/2007 3:30:59 PM): then w lots of tlc coat it well s_orlanes (10/2/2007 3:31:07 PM): leave it for a while to marinate tooT! tooT [this part is censored! sort of...hehehe] a href="http://photobucket.com" target="_blank"> p>ces anciano (10/2/2007 5:38:57 PM): in a while though i'll load na the lamb s_orlanes (10/2/2007 5:39:06 PM): do u have mint sauce s_orlanes (10/2/2007 5:39:11 PM): or cranberry? ces anciano (10/2/2007 5:39:41 PM): i was looking for cranberry sana knina! ces anciano (10/2/2007 5:39:43 PM): sayang ces anciano (10/2/2007 5:40:04 PM): and fresh mint s_orlanes (10/2/2007 5:40:09 PM): yummy s_orlanes (10/2/2007 5:40:20 PM): roast baby potatoes s_orlanes (10/2/2007 5:40:27 PM): or even squash very autumn ces anciano (10/2/2007 5:40:34 PM): onga no ces anciano (10/2/2007 5:40:46 PM): m doing mashed nlng ces anciano (10/2/2007 5:40:53 PM): only have potatoes s_orlanes (10/2/2007 5:41:05 PM): mashed with finely chopped onions s_orlanes (10/2/2007 5:41:13 PM): parsley creme fraiche ces anciano (10/2/2007 5:41:17 PM): great that i have ces anciano (10/2/2007 5:41:18 PM): hahhaa s_orlanes (10/2/2007 5:41:19 PM): calorific!!! and rest is.... until...