Cooking at Last
After a far-too-long hiatus (with the exception of a chicken cooked in broth from a mediæval recipe) from cooking, I’m back at it. My buddy Dean gave me a shoulder of lamb (bone with scraps of meat) from his Easter party, and I’m making my famous bean soup from it. Interestingly, after several hours of simmering, the broth from the bones & meat was white—I’ve never seen that before. The aroma is quite strong, as one would expect from lamb, but as the soup cooks away it is mellowing into something quite tasty.
