Mead and Lamb Burgers

Some thoughts I am distracting myself with while Hobbit is undergoing x-rays and the vet is discussing surgery.

Last week I had the opportunity to try Mead for the first time (thank you, Cousin David!). Those of you who know me, know that I do not drink alcoholic beverages because I don't like the taste. Well, Mead is yummy! I only had a couple sips, but it was mild and sweet. Something else to consider making once we get the bees established!

We also ordered a whole lamb this year. It was a luxury item, but we had hoped it would fill the gap between running out of pork and beef and getting the new supply. As it happened, the pork came before the lamb. We also wanted to cook with it, see if lamb meat would be versatile enough to justify raising sheep.

So far I made a delicious batch of lamb burgers (though not as tasty as the former Chat Noir, in Des Moines, used to serve). They are supposed to be paired with fresh mozzarella and focaccia buns, but the bread was frozen by mistake and I was so flustered by the thought of eating LAMB BURGERS on Sara Lee white bread yuck buns that I forgot to get out the cheese. The meal was good anyway AND, though she wouldn't eat at dinner time, Lil'Bug announced she was hungry at bedtime and raided the fridge for leftovers. She ate almost all of the leftover meat from dinner. Cool.

I think next time I will try and spicy the recipe up a bit. Chat Noir's were spicy. Of the things I really miss from there, lamb burgers, mufalatos, and their caramel pumpkin pecan cheesecake really top the list.