Monday, November 29, 2010


Today I'm thinking of last night's lamb stew. The key is rosemary and white wine, but lacking wine I used saki instead. Flour the lamb and brown it. Sauté abundant onions and carrots. How much flour you allow into the sauté determines thinness or thickness. Some add tomatoes and tomato paste. No time. I stick to the way the French make it, though I also put potatoes in. Balance the veggies strongly against the meat. Help the lamb forgive you.

Today spaghetti sauce with sausage. With plenty of oregano and capers. Black olives if I have them. Red wine, which I do have. Sauté onions and carrots. Brown sausage meat out of the skin. Canned tomatoes, tomato sauce. I haven't cut an onion yet, or browned a sausage, but I smell the sauce.

Today, poetry sauce is Sir Walter Ralegh's translation of Aeneid, vi,724-7, in Raleigh's History of the world:

The heauen, the earth, and all the liquid mayne,
The Moones bright Globe, and Starres Titanian,
A spirit which through each part infus'd doth passe.
Fashions, and workes, and wholly doth transpierce
All this great body of the Vniuerse.

1 comment:

  1. Hey Bert-Cool Blog. Enjoyed reading it.
    See ya at the Bards-