JULY 5, 2011

Upon Isaac leaving for camp he had one request upon his return; his favorite dinner.  He requested (in this order) red velvet cupcakes, grilled lamb chops with my special marinade, grilled yellow potatoes, and baked kale.  Easy enough.

Isaac being away for 13 days was not easy.  Although I had plenty to keep me busy, between the other two boys, lots of constulting jobs for both writing and photography, keeping the house in order, and fitting in some yoga/me time, there was not many hours or moments left in the day to pine away for my little Isaac.  I wrote him everyday and everyday I stood by the door waiting for the mailman. Most days, I was left with a tinge of sadness.  However the “3” letters that I did receive were a bright spot.

This past weekend was a baking/cooking weekend.  Between the parties, bbq’s,and our 2nd annual bake sale(more on that later) to raise money for Share our Strength, I spent a lot of time in the kitchen.  So when my first batch of red velvet cupcakes didn’t turn out (red food gel is my nemesis), I almost said forget it.  But then when I woke up at 5:45 on Sunday morning, realized that we were picking Isaac up from camp at 10:00 a.m. and did sort of promise him red velvet cupcakes – I wasn’t about to disappoint.  I whipped up another batch using some natural, red food coloring.  Glad I gave them a second attempt.

Grilled Yukon Gold Potatoes
(mince 2 garlic cloves, add some olive oil, lemon zest, 1/2 juice of one lemon, salt + pepper. cut potatoes and mix to coat. throw on grill with your chops)

It was nice to have all my boys in one place.  Dinner was a treat as Isaac shared all of his camp stories. He’s excited to go back next summer and thinks he is going all three sessions (8 weeks)!  That’s my boy!

Lamb Marinade
yield: 1 cup

2 tsp. fresh, minced ginger
1 Tbsp. shallots, chopped
1/4 cup fresh basil
1/4 cup fresh, italian parsley
1/4 cup fresh cilantro
1/4 cup rice wine vinegar
1/2 cup grapeseed oil
kosher salt
fresh ground pepper

• pulse ginger and shallots in the bowl of a mini chopper.
• add the herbs and pulse until you create a simple paste.
• add vinegar, oil, salt, and pepper and pulse to combine.

• in a large glass bowl, combine lamb chops(I use  2 racks of lamp and have the butcher cut them into chops) and marinade and coat chops completely.
• cover bowl with plastic wrap and refridgerate at least 30 minutes.  I usually marinate all day.
• heat grill and grill, indirectly.  we like ours medium-rare to medium, about 6-9 minutes.