My son, Jack, is finally back from England. It has been three days and only twice have I wished he would return to England. Well, four times at the most.
Claud told me that teenagers are hard work because this is nature’s way of making sure parents want to encourage their kids to move out and kids will want to move out and on with their lives. Otherwise, we would all want to live together forever. Maybe he is right.
Seriously, I am so happy Jack is back and that he brought his cousin, Ruby, back with him. I am very pleased to have Ruby with me for the whole month. To be completely honest, Jack didn’t even want to come home. If it wasn’t for the fact that Ruby was flying back with him, I might have had a really hard time getting him on that plane.
Claud’s sister has four children: Molly, Louis, Ruby and Arthur. Molly and Louis have each come out and stayed with us on their own individually. So, it is Ruby’s turn. She is 15 years old and almost as tall as Jack. The Monro’s are a tall bunch. I have to wear high heels constantly just to look normal in the group. She has never been to Las Vegas before. We are so excited to show her around and to feed her tons of great food.
A couple of nights ago, we took her downtown to a new restaurant. Jack’s art teacher wanted to meet up with us because she is going to art school in Chicago soon. We met on Freemont Street and went to a great new restaurant, which served all different types of small dishes. They didn’t call it tapas but it basically was a tapas restaurant. Claud is so pleased to have another meat eater at the table. They shared a bacon and brie starter with French bread. I admit, I was jealous. Then, they ordered the gyro tacos. Again, I was envious. Those lamb filled tacos looked scrumptious. Luckily my tomato and mozzarella stack and deviled eggs were delicious too. So, I got over it quickly. Ruby ordered the truffle mac and cheese and I had the mushroom flatbread. All of these delicious snacks gave me a great idea for a party we are throwing next weekend. I am going to make it a Mediterranean themed tapas party. I had been wondering what I will cook and now I have that sorted out. So, be prepared to read about tapas next week.
Because Ruby and Claud couldn’t stop talking about the gyro tacos, I decided to make them a lamb dinner the following evening. I figured I could make it with mashed potatoes, lots of vegetables and a salad. That way, there was something for everyone. Luckily, Claud has been getting much more involved in the kitchen lately. He goes through phases. I love it when he is in the “loves to cook” phase because all of my meals taste so much better with his subtle touches. I let him take over the lamb and the sauce. Well, I didn’t let him, actually. He just did it.
I watched as he marinated the lamb in rosemary, garlic, oil, salt, pepper and Worcestershire sauce. He then made a red wine sauce while the lamb grilled. I sauted squash and made a green salad with romaine lettuce, tomatoes, avocados and kalamata olives. I made my own dressing with lemon juice, olive oil and spices.
The good news is that it isn’t as hot as usual. So, we can actually enjoy a meal outside. Ruby thinks it is really hot. Compared to England, I guess this is pretty hot. I told her she hasn’t seen anything yet. I don’t think we have reached 100 degrees since she has been here. Wait until she feels 110 degrees. That’s hot. We sat outside and enjoyed this wonderful meal cooked with lots of love. Ruby filled us in on what has been going on in England. It’s fun to listen to all of the family news. I’ve been throwing around the idea of having her stay with us for a year. Why is it that although teenagers are so difficult, I want more? Maybe they aren’t really all that bad after all.
Time: 30 minutes
6 lamb chops
2 tablespoons olive oil
1 sprig of rosemary, chopped
2 cloves garlic, chopped
teaspoon Worcestershire sauce
salt and pepper
Turn the grill on high. Preheat the oven to 400 degrees. In a small bowl, combine olive oil, rosemary, garlic, Worcestershire sauce, salt and pepper. Pour this mixture over the lamb chops. When the grill is very hot, place the lamb onto the grill. Turn these over in five minutes. Grill the other side for five minutes. Place these chops into an oven safe dish and put into the oven. Cook for fifteen minutes or until the chops are cooked to your liking. Serve with mashed potatoes and sauted vegetables.