A Tale of Two Civilizations

I've had an exciting almost two months! December and the holidays flew by with minimal fanfare,  and once January hit, I  shook things up a bit more.

I have a good friend, V. I have known this girl my entire life, she is one of a small handful of girls I really truly trust. In the beginning of January,  she got in touch- she was engaged to a guy who has enlisted in the Marines. He is currently in boot camp, and she was having a rough time adjusting. Now, she and I are both Marine Corps brats- we grew up in the military lifestyle. So, if she's having a hard time, I'm going to be there. She asked me to visit her in Southern California, so I quit my job and moved down for a bit. (I take this "friends" business seriously. )

I did not realize just how much of a hippie NorCal had made me. I had gotten so used to readily available fresh, local produce, friendly neighbors and proprietors,  and fresh air. Down here, I am far more aware of judgemental suburban stares, botox everywhere, and grocery stores grating on meine nerven. I don't mind it, I know it's only temporary, but it did have me feeling lost for a while. My saving grace was finding Underwood Hills Farmer's Market. And their PYGMY GOATS. OH MY GOD THE PYGMY GOATS. Cutest furry twats on the planet. I am in love with those suckers.

I can't even pretend I know what I want to do when I grow up. However, this latest adventure back into civilization has given me major insight into what makes me happy. So, I applied to the James Beard Foundation Women in Culinary Leadership grant in order to hopefully educate myself to hopefully educate others on how not to depend on Del Taco five nights a week. And if I can one day own a small parcel of land and raise pygmy goats? Being around that much adorable will make me the happiest woman on goddamn Earth.

I won't hear back about the grant for a few weeks or so. But until then, I've been cooking more. This is a fun lamb recipe I concocted while I've been going stir crazy!

Herbed Roast Lamb Leg

Chopped Tarragon
Chopped Rosemary
Chopped Shallots
Salt and Pepper
Boneless lamb leg, tied or netted into an even roast shape
Merlot

Set your oven for 350 degrees farenheit. Lay the lamb in a roasting pan, fatty side up. Chop enough herbs and shallots to completely cover the outside of the lamb, and rub them in with the salt and pepper. Douse that sucker in about 2 cups of merlot. Roast for about an hour and fifteen minutes, adding 2 more cups of merlot about a half hour into the process. The lamb is done when its internal temp is 140. Let it rest, covered, for 10 minutes prior to carving. Use any leftover liquid in the pan as a sauce.

This shit is delicious with a pomegranate-arugula salad and cous cous.