We’ve all been waiting for 2021 to arrive in the hopes it will be dramatically better than 2020. But there’s no magic light switch, and it will take time to turn the corner. The Pfizer and Moderna vaccines are available, and Cathy is the first one in the family to get it. So far, she’s not a Zombie and John hasn’t cut off her head. I don’t expect to get the vaccine anytime soon, but hopefully mom, George and Carol are able to get it quickly. We just hit 350,000 deaths, with holiday gatherings being the major cause of the spread. It’s still scary.

I’m tired, tired of working (jealous of Gioia’s retirement). Tired of feeling at risk every time I leave the house. You’d think by now I’d be tired of being at home, but I’m not. It feels safe here. So what can I do to bring joy back into my life?

Since travel isn’t happening anytime soo, I decided to bring the flavors of the world into my home. And not by ordering out. I loved the movie Julie and Julia, and while I’m not ready to tackle Julia Child’s cook book, cooking brings me joy. My plan is to devote Sundays to a tasty meal. November and December re-energized my joy of cooking, and I made: Oggie, Lebkuchen, spring pea dish, and a festive cheese ball – all tasty. There’s an endless source of options to select from and Mom gave me a subscription to American Test Kitchen Cooking School – so that will give me ideas.

January 3, 2021 – Lamb Roast with Potatoes

I bought what I believe is a lamb shoulder from the Country Butcher in Kennett Square to make Welsh Oggie. It was much bigger than I needed, so I froze it at least half of it. I was tender and delicious in the Oggie, so I decided to try this recipe with the remains. I don’t cook lamb, so it was a gamble. I used Ina Garten’s recipe, but Emeril had one too that looked interesting, but I didn’t leave enough time for it to marinate.

Below is the outcome of my actual roast. I modified the ingredients slightly since it was smaller than she described. I cooked it as described, but when I looked at it 1 hour in, the temperature was 170 degrees, so I knew it was well done. It was a little overcooked and dry, but not too bad. I’d recommend reducing the time in the oven. The garlic and rosemary was not as flavorful as expected based on what I used. The potatoes were delish, and next time I’d make gravy from the drippings (I was hungry tonight and just wanted to eat). It felt like I was eating a meat and potatoes dish like mom made when we were younger. I’ve cooked a pot-roast, but it’s been decades since I’ve eaten a roast.

Question – would I make it again? I’d try Emeril’s recipe, next time, but I’d definitely cook lamb again.

If you have any fun recipes from your travels, feel free to email them to me at jacquimace@verizon.net