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Egg in Toast: What Do You Call It?
I've always call it "egg in a hole"....This reminds me that I haven't had one in a long time so I'll make one tonight or tomorrow. mmmmmm
Eating for Two: How Do You Love Sardines, Tell Me All the Ways
Oh, wow!!! Such good eats. I drain 'em (Packed in oil or water) on a paper towel then slather up a couple of slices of bread wirh mayo, slice up a little onion and pile it all into a sandwich. Don't even have to slice or mush up the sardines. yum
Rack of Lamb
I love lamb...and Australian lamb is superb. That's one reason I'd like to go to Australia and find a truly made Australian meal featuring their lamb. This recipe came from the Australian Lamb site.
AUSTRALIAN LAMB
Rack
BASIC COOKING INSTRUCTIONS
Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack.
Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done.
BASTES
Honey Roasted Rack of Lamb
3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons soy sauce
2 teaspoons garlic, crushed
Greek-style
3 tablespoons lemon juice
3 teaspoons oregano
black pepper, to taste
Classic Rosemary & Mint Jelly
3 tablespoons mint jelly
3 tablespoons Worcestershire sauce
sprinkle of rosemary, dry
Rosemary Mustard & Garlic
3 tablespoons country-style mustard
½ tablespoon French tarragon, chopped
½ tablespoon chives, chopped
2 tablespoons garlic olive oil
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Yup....gotta say, I agree with him.