Today is Easter

I am exhausted already, I have just washed up enough dishes to stun a restaurant. Well that's what it seems like. Unfortunately, much as I love our apartment, one thing we do not have is a dishwasher and there is no room for one either. No it wasn't really as bad as the picture, just felt like it.

However, dinner went well, the Arugula Salad with Beans and Shrimp was good although I was disappointed in the arugula. I thought it was supposed to have a distinctive taste, but all three of us decided it didn't taste of much at all. Funnily enough not one of us had tried it before. In case you are wondering, it is known as rocket in the UK. The recipe does suggest other types of salad greens including Romaine, so if I make this salad again, that is what I shall be using. The lamb turned out beautifully and so did Matt's roast potatoes. As for the Brie de Meaux, it was just right and delicious. Matt picked up a French batard in the morning and we ate just the bread and cheese which was delicious, we accompanied it with a glass of port although Matt preferred his Shiraz with the cheese.

We have quite a few leftovers so we will be having those for supper tonight. I think there is enough lamb left for a couple of suppers unless I turn it into a shepherd's pie. Talking of which, our visitor last night, who was born and bred in the UK didn't know that a Shepherd's Pie must have lamb, otherwise it is a Cottage Pie. This is a common mistake in North America where lamb is not a favourite meat anyway. Having said all that, this is a recipe we have used a few times and thoroughly enjoyed, even if, technically, it is mis-named.

Texas Shepherd's Pie
Serves: 4

Source: Cooking Light, June 1997

1-1/2 lbs peeled potatoes, cut small
1/3 Cup low fat buttermilk
1 oz butter
1/2 tsp salt, divided
1/2 tsp pepper, divided
1 lb lean ground beef
1/2 Cup chopped onion
1/2 Cup chopped celery
1/4 Cup finely chopped carrot
1/2 tsp fennel seeds, crushed
1 tsp instant minced garlic
1-1/2 cups salsa
cooking spray
1/2 cup or 2 oz reduced fat sharp cheddar

Preheat oven to 375 F. Cook potato and drain. Add buttermilk, butter and 1/4 tsp each salt and pepper. Beat until creamed.

Cook meat in a large nonstick skillet over med heat until browned, stirring to crumble; drain. Return to pan. Add remaining condiments, onion, celery, fennel and garlic. Cook over med heat 5 mins or until veg are crisp tender, stirring frequently. Add salsa; simmer over med low for 10 mins. Spoon into 8 " square baking dish, coated with spray. Spread potato over meat. Sprinkle with cheese. Bake uncovered for 20 mins or until thoroughly heated.

One thing I forgot to mention, I got my Lindt gold bunny from Matt. Have a great day.