Things I Love Thursdays.

Here it comes, this week's edition of "Things I Love Thursdays!"

On the radar this week are fellow recreational butchers, courtesy of the New York Times. Great article, even though it uses every conceivable butchery anecdote, leaving me to feel a bit like a can of potted meat.

Legendary food writer Jonathan Gold shared his words of wisdom and caution for us aspiring food writers at class on Tuesday. He is quite the inspiration-- had the class hanging on his every word! Just as candidly eloquent (if that makes sense) in person as he is in his columns. Too bad his event at LAPL is full for tonight. Any suggestions on how a lady might sneak in?

My new issue of Meat Paper magazine came in the mail this week! Such a lovely magazine. Gorgeous and full of flavor. In this issue, they set out to determine whether a T-Rex tasted like chicken. The diagram is priceless. Truly the best way to stay on top the trends in the meat world.

KCET (or your local PBS, I'd imagine) has been airing loads of episodes of Julia and Jacques cooking at home. I caught an episode this week about pork and watched Jacques break down an entire rack. His methods and instruction were so simple and straightforward I could imagine someone actually doing it at home for themselves. All the while, Julia towered over him making fabulous yummy sounds and smacking her lips. Now that's classic TV.


And because we really just like cook dinner at home, drink wine, and watch bad TV, I made an somewhat elaborate birthday dinner for the man that I have to share.

We love, love lamb, and these chops were pretty killer. They come with a silly story, too. I usually buy my lamb either from my favorite local butchers, Marconda's Meats or Huntington Meats at the Farmer's Market at 3rd and Fairfax or from Whole Foods, but the giant Ralph's near my house now carries quite a selection. I didn't give it a second glance when it first appeared, as grocery story lamb makes me think of the suspicious meats I remember as a child-- an oozing slab of a mystery cut shrink-wrapped with a little packet of mint-flavored jelly.
Not wanting to be too pretentious, I thought I'd check out Ralph's supply. I then ran into roadblock number two. All of the packages of chops were labeled "Wine and Mustard Marinade." Hm. I kept walking. That didn't seem right.
One more try. Aah. They weren't actually marinated, just topped with a poorly designed, misleading recipe card. So four pretty little lamb chops came home with me and did not get marinated in mustard.
Instead, they were quickly seared in my trusty cast iron and topped with the birthday boy's favorite mint sauce, a zippy seasoned-to-taste puree of fresh mint, olive oil, red wine vinegar, sugar, garlic, onion, salt and pepper.
Delicious. Sweet, spicy, savory and just special enough for a birthday.

Have a protein-packed day!