We got one of those crazy March snows today, after the winter seemed to be melting up, which is exactly the way March works. It’s Friday and I find myself week end with a fridge full of meat. I spent part of the afternoon butchering a venison round into stew and ground for the freezer. We’ll be eating that for months. But tonight for dinner, I served leftovers: slices from a lamb leg roast, and three vegetable dishes, none that I made today.
One, I alone ate, because it has beets in it. It also has carrots, onions, and sage. Another from the freezer is a Chinese five-spiced combination from last August, of sweet peppers, eggplant, and summer squash. The third combo is one from earlier this week, of parsnips and carrots with a sweet spiced glaze.
We each made a plate and watched an old episode of “Hell’s Kitchen.” I forgot to take a picture of my dinner before I ate it, so no image with today’s post. I go back and forth, red wine or beer with dinner. If you’re wondering what pairs well with leftover red meat, tonight we’re each enjoying a glass of Ghost Pines, one of Kevin’s favorite reds.
Ice cream sandwiches for dessert.