/t. likes to set lambs on fire.
Little Lamb is sometimes afraid of /t. She was thinking about /t. always setting her best friend on fire. She decided to go to Arizona where she hoped she could be safe and visit Phosgene Kid.
She arrived at the Tiny House where the Phosgene Kid and family reside. They were happy to see her. They relaxed and sang Christmas songs.
Well I guess either Little Lamb over stayed her stay or Phosgene Kid was getting awful hungry,
PHOSGENE!!!! THERE'S FIRE UNDER ME!!!!It appears to me, that people think I'm food.
30 comments:
kindling, too
but i come here
not to roast the lamb,
but to serenade her with this:
birth of the boogie
¤ ¤ ¤
/t.
The lamb liked that. Thanks.
<3
and i like your
new post, too, even though
i see that i am once again cast in the role of the villain :)
¤ ¤ ¤
/t.
I'm sorry, but you're not the only villain in the story this time. You created a partner in crime.
Ooooooooooops! That even sounds worse.
Umm, I don't know what to say.
hello little lamb,
i hope you are doing fine this evening.
this is for the phos and /t.
eHow Food & Drink Editor
by eHow Food & Drink Editor
Introduction
There is perhaps no easier way to cook lamp chops than grilling, and you can even do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.
Instructions
Difficulty: Easy
Things You'll Need
* Barbecue Grills
* Groceries
* Chef's Knives
* Barbecue Tongs
* Cutting Boards
* Instant-read Cooking Thermometers
* Paper Towels
* 1 or more racks lamb chops, either whole or presliced
* 1 recipe red-wine marinade (optional - see Related eHows for recipe)
* kosher salt and fresh cracked black pepper, or the seasoning of your choice (see Tips for ideas)
* cooking oil
Steps
1
Step One
Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.
2
Step Two
Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.
3
Step Three
If you're doing this a day or two ahead, prepare the red-wine marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.
4
Step Four
Prepare a hot grill fire.
5
Step Five
Season the lamb on all sides with salt and pepper or the seasoning of your choice.
6
Step Six
When the grill is hot, use barbecue tongs and a paper towel to apply a thin sheen of oil to the grill grate. This will help prevent sticking and will promote the formation of grill marks.
7
Step Seven
Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.
8
Step Eight
Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.
9
Step Nine
Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.
10
Step Ten
Let whole racks rest for about 10 minutes before slicing.
Tips & Warnings
* If you'd like a seasoning a little more interesting than salt and pepper, lamb is especially fond of garlic, herbs and mustard. These can be rubbed into the lamb before cooking. You can also use virtually any dry seasoning, especially ground seed spices like fennel and coriander.
Ummm, ....... I was doing good until...
oh, i'm sorry, little lamb. i didn't mean to exclude you. of course you can also have the recipe if you'd like.
Oh foam! that makes it even worse!
I like to BBQ the entire lamb and then slice and dice later. Thanks for the recipe Foam. When you coming to visit next LL???
Lamb Chop:
a) A Sherry Lewis hand puppet
b) A confection
c) An offensive/defensive tactic delivered by LL on /t. and PK when prodded with a BBQ fork
d) A sheepish ax murderer
e) ducking throwd items over d
I remember a little lambie on TV named Lamb Chops. The same name is on my favorite restaurant’s menu
Phos, I'll come back if you promise not to bbq me.
Skunkie, I like the name Lamb Chop.
SSN, Lamb is nice and tender.
Donner Kabobs. Ground lamb, thinly sliced, with a touch of mint and cilantro, smothered in yogurt sauce, crushed red peppers and wrapped in a pita. Yum, yum!!
You are welcome any time - I rarely cook lamb so the odds are in your favor.
If you decide to cook lamb at my arrival or during my visit I will have to make a fast getaway.
grilled lamb fajitas are also delicious. that used to be a favorite of mine when i lived in texas.
What's the matter with them now? Can't you get them anymore?
Little Lamb
Everyone wants a taste of their love ones - I think its called "love bits"
:-D
I think you're right, Anna-lys. I think these people like to tease me, too.
Whatever you do never visit Greece at Easter, everybody eats lamb!
You'd be on the spit before you could say...
..."Mary had a little Ouch!"
I did roast pork today so you would have been safe here.
Ok, I'll have to keep that in mind. *makes note to self: NEVER under any circumstances, visit Greece at Easter time. They eat lamb.*
oh no!!!
Oh yes.
poor lamb ;)
Oh Dear, Lambie. You must be scared of all these bad bad bloggers.
Give me ten minutes then come over to mine. I've got something that will calm your nerves.
xx
pinks
Ruela, yes, it has come to this.
Pink, I'll be over sometime tonight.
Lambes Flambes!!
lol lambie...I think you better get Seymour on the case!
That might be a good idea! That'll show everybody!
Oh by the way...I found a nice recipe for Lamb chops in a nice cabernet sauvingon sauce...
Oh Pink! :0
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