[LMB] AKICOT:L Cooking Macaroni Cheese

[JenL]

On 2/13/08, James M. BRYANT G4CLF <james at jbryant.eu> wrote:
>
> James - who is actually cooking Greek today, not
> Italian, and has neck of lamb cooking VERY slowly
> in olive oil, lemon juice and a little stock, with
> potatoes, bay leaves, pepper, and herbes de Provence
> (which MUST contain lavender - if it doesn't it's
> not "Herbes de Provence", it's a travesty). After
> five or six hours at barely 100C (212F) the lamb
> is tender and full of the herb flavours - the dish
> is called Kleftiko ("stolen lamb"). Rather than
> retsina I shall drink a nice 2004 Shiraz Pinotage
> from the Western Cape with it.


So, dinner's at your place tonight?
What time should we get there?   ;-)

jen