Roasted Artichokes, Guacamole

There is a book I love, “On Being Blue,” and it begins with a list.

“Blue pencils, blue noses, blue movies, laws, blue legs and stockings… the rare blue dahlia like that blue moon shrewd things happen only once in.”

We may be surprised to find that the book is not about sadness, except in the way that all art circles back to sadness, which is the being it’s born of. In the end blue is about desire, but desire on the page, the stringing together of words, the, forgive me, the love of language.

So we get underway with today’s list, our string of green things: green apples, greenbacks, green beans; the green of the party, of the river, of the day, of wanness and bruising and the first breath of spring.

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St. Patrick’s Day Braised Lamb Shank

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I wanted to make something a little different for St. Patrick’s Day.

The wealth of Irish pubs in Evanston has sort of ruined me for corned beef and cabbage, at least for a little while. Unfortunately, even on St. Patrick’s Day what is old for me cannot be made new again.

Plus, Whole Foods foiled my attempt to make Irish lamb stew by not having any good stew meat. Bison stew, anyone? Actually, that sounds delicious. Maybe for another day. Instead of stew meat, I picked up a couple lamb shanks and cooked them up with traditional lamb stew ingredients. And mushrooms, celery root, parsnips, and brussel sprouts.   Continue reading