Dear friend,
I hope you don’t mind that today’s letter is a bit shorter in length than normal; it’s just that there’s a duck in my pond, splashing water over its back and diving down deep to gather bits of bugs and reeds. There’s also half a dozen hot-pink geraniums sitting by the kitchen door waiting for me to tuck them into the window boxes and a new pair of lavender plants that will flank the kitchen door awaiting their permanent home in my large planters.
In the refrigerator there’s a half-eaten raspberry torta that I promised the kids we could finish as a breakfast treat, to go alongside our herbed omelettes (I will make these with some of the newly flowering thyme that the bees are currently enjoying). In the kitchen, there’s cold roasted vegetable spaghetti for lunch and bundles and bundles of fresh parsley from the garden to turn into… something.
There’s also dishes left all about in the living room… DND drawings strewn about the couches… an empty tortilla chip bag laying over a houseplant… and more crumbs on the floor than I feel comfortable admitting. Company is coming this weekend, which means a tidying the cottage will take much of my day today — aside from cutting up slices of raspberry torta and watching the duck dive around in the pond, that is.
So you see, there is much to do today. The first of the seasons’s rhubarb is asking to be baked into something fabulous or perhaps — made into a curd, as is our custom each spring. The mint practically begs for roasted lamb over the fire and now that the weather is consistently beautiful enough for outdoor cooking, perhaps some wood-fired flatbreads complete with rosemary butter to serve alongside.
From my writing nook, I sense a cat that desires some attention, a few youthful chickens roaming around the courtyard who need a bit of shoo-ing, a sprinkler that needs to be turned on, and a honey latte that needs to be enjoyed (a friend who’s currently counting calories updated me on the calorie count of milk this past week… suffice it to say, I’m choosing to not listen.) Perhaps amongst the latte sipping and cat snuggling, I’ll find time to dust off my suitcase and prepare it for next week’s adventure.
But currently my mind is also given to this beautiful day that the Lord has made, all the wonderful gifts he has tucked inside of it, and the joy I feel in being able to count these blessings into the dozens. From the spring lambs grazing, to the first poppy blooming, to the four children I’m letting sleep in much longer than normal as a Friday-morning-gift, I see it all.
So I hope you don’t mind, dear friend, that my letter is shorter than usual. It’s just, there’s so many important matters at hand today, and I can’t expect the sweet potato vines to plant themselves, nor the duck to laugh at its own antics, nor the company to prepare the sleeping cottage for themselves. So today, I’ll laugh and sip and sweep and plant and scrub and grill and delight.
And eat.
Lamb Chop & Roast Tomato Platter
The simplicity to pleasure ratio of this platter is staggering. I love lamb chops for it, but virtually any steak will do. This is another meal that requires one to get their hands in there to enjoy — from tearing the bread to savoring the blistered tomatoes. Drizzle the olive oil and herb mixture generously over everything before mopping up all the juices with a chunk of baguette.
2-3 lamb chops, per person
Sea salt
Steak seasoning of choice
2 tablespoons olive oil
2 pounds cherry tomatoes
2 bunches green onions, roots removed and tops trimmed
2 baguettes
¼ cup extra virgin olive oil
2 tablespoons fresh herbs, minced
3 tablespoons balsamic vinegar
Sprinkle salt and steak seasoning over both sides of the lamb chops. Drizzle over the 2 tablespoons of olive oil and massage the seasonings and oil into the chops. Set the chops aside on a baking sheet, cover with plastic wrap, and leave them at room temperature for two hours.
Heat up your outdoor grill.
Grill the lamb chops fairly quickly over medium-high heat. Remove the lamb chops when an internal thermometer registers 130°. Set the lamb chops aside to rest.
In a wire grill basket, or on a piece of foil, add the green onions and cherry tomatoes. Roast the vegetables until they are charred and slightly softened, about 6 minutes.
Prepare the platter by arranging the lamb chops, grilled vegetables, and baguettes.
Finally, mix together the olive oil, herbs, and balsamic vinegar. Pour the mixture into a small serving bowl and serve the platter immediately.
Click the recipe card above to download your free printable PDF.
May your weekend be full of grilled meat, tidy kitchens, and fresh bouquets!
Love,
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