Part One: Starting the Day
School was cancelled these past two days, which means I haven’t been in class since Wednesday evening. I’m hoping that tomorrow will be cancelled as well, which would mean I would be out of class for TWELVE days (I don’t have classes on Thursdays and Fridays, and this Monday is Presidents Day). This is basically longer than my Spring Break, which is coming up at the end of February.
As my blog has indicated, I’ve been cooking a lot, eating well, and drinking a lot of great wines. For instance, yesterday morning started with my making a bachelor’s breakfast skillet consisting of a layer of leftover mashed potatoes, two eggs, shredded cheddar cheese, thyme, and a whole lotta Tabasco sauce:
I had purchased two small 5″ Lodge cast-iron skillets for this very purpose but seldom use them. I should more often.
Although this was a good introduction to the day, I had bigger ambitions for the evening. See, my roommate Alex was coming home from Europe yesterday, and I figured I should welcome him back to the US of A with a proper meal of lamb shanks and butternut squash.
But how do I cook lamb shanks?
Vinicultured: A Wine Blog 