agnus dei

Tonight I made lamb meatballs.

Now, before you make the inevitable "meat" and "balls" jokes, let me just say that they were outrageously good, so laugh all you want. I am sated.

I had this leftover mint pesto from the big Labor Day Open House we hosted. The pesto was phenomenal, but given that it had no preservatives and was utterly homemade, was not going to last forever and ever, so I had to make something that would go well with the pesto.

And by "go well with" I mean "was not just a big bag of cardboard, because the pesto was so good that it would make even that taste delicious."

So I was at Wild Oats doing some browsing -- which is what I mostly do at Wild Oats, although their real-crab California rolls with tobiko are quite yummy -- and I noticed they had ground lamb and it was not terribly expensive, plus it was non-hormone fed.

Aside: Why would one give hormones to a lamb anyway? Isn't the point to keep them small and, er, tasty?

Regardless, the lamb was there, and tasty-looking, and not terribly expensive, and I got some, and decided to make it. And boy howdy, what a decision.

Really, really good. As in, "Good Lord, that was good."

My mom and dad have, of late, insisted I need to attend the Culinary Institute. My problem is that I do not in any way want to become an actual chef, inasmuch as chef hours may be the only hours on the planet worse than stage manager hours. Still, maybe I'll write a cookbook. Or something.

In the meantime, though, I'm going to lick the leftover mint pesto off my fingers and dream about a gas range. A girl's gotta have ambition, after all, and mine is Viking.