To all
http://www.mytopsy-turvylife.co.uk/2007/12/to-all.html
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17:04
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Labels: Seasons greetings
| 1. jams o donnell 2. Neptunebaby | 3. Working at home mom 4. Simone\'s Butterfly | 5. Back Chat 6. RecycleCindy |
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00:00
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Labels: meme, Photomanipulation, Wordless Wednesday
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Labels: personal
| 1. Idaho Daily Photo 2. Lori 3. eastcoastlife 4. Parenting Diaries 5. Carmi - Written Inc. 6. liza | 7. Melanie aka lilknitter 8. Natalie 9. jams o donnell 10. liza 11. a simple life 12. pelfy | 13. SandyCarlson 14. Shelia 15. Dallas >^^< Meow 16. Where You At?! 17. GBex 18. Lady Why |
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Labels: 3d art, 3D graphics, Digital Art, Wordless Wednesday
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22:07
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Posted by
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Labels: meme, Photomanipulation, Wordless Wednesday
Marinated Lamb with Tapenade Stuffing Serves 6
1.8kg leg of lamb, boned
2 tbsp olive oil
300ml robust red wine
6 sprigs each of rosemary and thyme
4 bay leaves
1 tsp redcurrant jelly
450ml lamb stock
Tapenade
50g can anchovy fillets, drained and chopped
125g stoned black olives
2 garlic cloves, peeled
1 tbsp each chopped fresh rosemary, thyme and flat-leaf parsley
2 tbsp olive oil
salt and freshly ground black pepper
- To make the tapenade, process the anchovies in a food processor with the olives, garlic and herbs until smooth. Gradually add the oil; season with pepper.
- Stuff the bone cavity of the lamb with the mixture and sew up with thread or secure with cocktail sticks. Season again with pepper.
- Make incisions all over the lamb and place in a non metallic bowl with olive oil, wine, rosemary, thyme and bay leaves. Marinate over night or for at least 6 hours.
- Drain the lamb, reserving the marinade, then pat dry. Heat a large frying pan and quickly brown all sides of the lamb over a high heat. Place in a roasting tin, cook at 220°C (425°F) mark 7 for 30 minutes, then turn down to 200°C (400°F) mark 6 for a further 45-60 minutes, basting from time to time.
- Remove lamb and keep warm, skim the fat from the tin and discard. Add the reserved marinating liquor, redcurrant jelly and stock. Bring to the boil and bubble for 5-10 minutes. Adjust the seasoning and strain.
- Thickly carve the lamb and serve with juices.
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16:40
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