I made a decision partway through the cooking of my lamb that it might not be done in time. This is a fear grounded in past experiences of waiting and waiting for whatever was in the oven to be done. Through no fault of mine, the cooking sometimes just takes longer than the recipe indicates. I would start stressing as my hungry guests were eating everything in sight and politely saying “don’t worry, it’s okay, we’re in no rush.”
Afraid that might happen again, I decided to raise the temperature of my lamb in the second and third hour to 350° and in the fourth hour, after adding the potatoes and the Lima beans I decided to uncover the roast an hour early. The leg of lamb was done in time and looked beautiful, but it was dry.
My guests were kind and said it was very good after agreeing that it was indeed dry!
The moral to this story; always invite really nice guests, don’t panic . . . trust yourself!
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This week, I’m thinking about the trials and tribulations of entertaining—especially my disasters in the kitchen and, believe me, I’ve had quite a few.
I once made this great rice dish . . .
Getting there is half the fun. Or at least that’s what I tell myself when I’m getting ready to entertain. There are always things that go wrong or . . .