There was a segment on Good Morning America about health and misdiagnosis of Alzheimer's. Apparently there is something called NPH or Normal Pressure Hydrocephalus (basically water on the brain) which gives similar symptoms to Alzheimer's but can be treated. If you would like to read more about it
click here for the GMA website plus a link to another site. This is something useful to know if you have aging parents or are aging yourself.
Another segment was about the White House Dog, apparently Obama
promised his children they could have a puppy now they are off to the White House. The Americans are now all putting in their two pence about what kind of dog should be chosen. Apparently one of the most popular First Dogs over the years has been a Scottie. I've never owned one, but they always seem like a cute little dog.
Yesterday we went to Costco which a friend calls the $300 store because one always spends a lot there. We didn't spend quite that much but... We bought lots of meat, ground beef, stewing beef, chicken on and off the bone and so on as well as some lamb chops. They have really good lamb chops there. We had some for supper last night and have another meal in the freezer. Its not that easy to get really good lamb chops here as lamb is not the most popular meat. As with any food which I get rarely, I don't mess about with them, we just broil (grill) them and eat them as is although I do like a little mint sauce with mine. One of the friends who is coming to dinner on Saturday can't stand lamb so I always assure him that is what I am cooking for him.
On that note I thought I would share a recipe for lamb steaks or gigot which is in my Three and Four Ingredient cookbook. Gigot of lamb is something we certainly don't see very much round here. There is a butcher at the market who specialises in lamb, I have never checked there, but his lamb is all fresh and consequently very expensive. I buy lamb's kidneys from him which are, conversely, very cheap and sometimes I buy stewing lamb which is quite expensive.
Lamb Steaks with Redcurrant Glaze
This classic, simple dish is absolutely delicious and is an excellent, quick recipe for cooking on the barbecue. The tangy flavour of redcurrants is a traditional accompaniment to lamb. It is good with new potatoes and fresh garden peas tossind in butter.
4 large rosemary sprigs
4 lamb leg steaks
5 Tbs readcurrant jelly
2 Tbs raspberry or red wine vinegar
From the storecupboard
Salt and ground black pepper.
Remove the tips of the rosemary and chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb.
Preheat the grill (broiler). Heat the reducurrant jelly gently in a small pan with 2 Tbs water. Stir in the vinegar.
Place the steaks on a foil lined grill rack and brush with a little of the redcurrant glaze. Cook for about 5 mionutes on each side, until deep golden, brushing with more glaze.
Transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through. Poor the glaze over the lamb and serve, garnished with the reserved rosemary.
Have a great day.
There was a segment on Good Morning America about health and misdiagnosis of Alzheimer's. Apparently there is something called NPH or Normal Pressure Hydrocephalus (basically water on the brain) which gives similar symptoms to Alzheimer's but can be treated. If you would like to read more about it click here for the GMA website plus a link to another site. This is something useful to know if you have aging parents or are aging yourself.
Another segment was about the White House Dog, apparently Obama 
promised his children they could have a puppy now they are off to the White House. The Americans are now all putting in their two pence about what kind of dog should be chosen. Apparently one of the most popular First Dogs over the years has been a Scottie. I've never owned one, but they always seem like a cute little dog.
Yesterday we went to Costco which a friend calls the $300 store because one always spends a lot there. We didn't spend quite that much but... We bought lots of meat, ground beef, stewing beef, chicken on and off the bone and so on as well as some lamb chops. They have really good lamb chops there. We had some for supper last night and have another meal in the freezer. Its not that easy to get really good lamb chops here as lamb is not the most popular meat. As with any food which I get rarely, I don't mess about with them, we just broil (grill) them and eat them as is although I do like a little mint sauce with mine. One of the friends who is coming to dinner on Saturday can't stand lamb so I always assure him that is what I am cooking for him.
On that note I thought I would share a recipe for lamb steaks or gigot which is in my Three and Four Ingredient cookbook. Gigot of lamb is something we certainly don't see very much round here. There is a butcher at the market who specialises in lamb, I have never checked there, but his lamb is all fresh and consequently very expensive. I buy lamb's kidneys from him which are, conversely, very cheap and sometimes I buy stewing lamb which is quite expensive.
Lamb Steaks with Redcurrant Glaze
This classic, simple dish is absolutely delicious and is an excellent, quick recipe for cooking on the barbecue. The tangy flavour of redcurrants is a traditional accompaniment to lamb. It is good with new potatoes and fresh garden peas tossind in butter.
4 large rosemary sprigs
4 lamb leg steaks
5 Tbs readcurrant jelly
2 Tbs raspberry or red wine vinegar
From the storecupboard
Salt and ground black pepper.
Remove the tips of the rosemary and chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb.
Preheat the grill (broiler). Heat the reducurrant jelly gently in a small pan with 2 Tbs water. Stir in the vinegar.
Place the steaks on a foil lined grill rack and brush with a little of the redcurrant glaze. Cook for about 5 mionutes on each side, until deep golden, brushing with more glaze.
Transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through. Poor the glaze over the lamb and serve, garnished with the reserved rosemary.
Have a great day.
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