when your man won’t pose

November 18, 2016November 18, 20161 Comment

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we’re getting closer to the end. but the comps are approaching. there are a series of tests “comps” coming this spring and matt has to read around 90 books and articles to prepare. let’s just say, i would be hiding far away with a bottle of prosecco and chocolate (perhaps doritos too), refusing.

i have been wanting to get some cam practice in, so i grabbed my flash and headed upstairs. this one turned out ok. he’s pretty cute. maybe this could be an eventual book cover: “how i brought back arts and sciences to america: the rise of u.s. college religious programs, especially in jewish studies.” (you have to use a colon in your title to look smart)

the end.

shepherd’s pie revisited

March 27, 20154 Comments

i have been pondering shepherd’s pie lately, and finally started looking at recipes online. i had made this dish some time ago for my family, but the cinnamon with the meat was a definite turnoff in our non-british household. after looking at several recipes, i realized that cinnamon is not vogue in today’s pies . i ended up combining these two recipes 1 and 2:

1 diced onion

2 lbs. of lean ground lamb (i used ham that i minced since i have a lot in my freezer)

3-4 large diced carrots

1 cup peas (i used half corn)

salt and ground black pepper to taste

2 teaspoons minced fresh rosemary (i dashed some italian seasoning in too)

1 teaspoon paprika

1/8 teaspoon ground cinnamon (add more if you prefer)

1 tablespoon butter

2 tablespoon tomato paste

3 cloves garlic, minced

1 glass red wine (or a little less unless you have time to cook it off)

1 cup chicken stock

2 tablespoons of worcestershire sauce

2 1/2 lbs. yukon potatoes (other recipes called for cream cheese or irish cheese for potatoes)

1 egg

parmesan cheese (optional)

pre-heat oven to 400°F. sauté carrots in the olive oil until starting to get tender. add in the onions and sauté for a minute or two then add the meat. season with black pepper and spices. cook until browned then drain fat. add the butter and peas. sprinkle with flour and stir through. add tomato paste, wine and worcestershire sauce. reduce slightly then add the chicken stock. allow to reduce down until you have a thick meaty gravy. season to your taste. remove from heat. grease an oven proof dish with butter and add the sauce (i just put the potatoes over my sauce/veggies that i had cooked in a dutch oven). spoon mashed potatoes over top. brush with egg (i added egg to potato mixture) and sprinkle with parmesan cheese if using. bake for about 20 minutes or until the potato is nice and browned on top.

forgot to make my sister’s irish soda bread to go with this 😦