August 7, 2015 Lamb Couscous
I went to Garcia’s Café for huevos locos at about 11:20, which is machaca, eggs scrambled with chopped jalapeño, tomato, onion and day old brisket.
In the morning I had taken a few minutes to fill the crock pot with four frozen leg lamb chops, four carrots, four Roma tomatoes, two onions, and four stalks of celery, about two Tbsp. Of Italian seasoning, a dash of salt, and nine or ten cloves of garlic fresh from the garden.
By the time Suzette came home and we watched the News Hour, we were hungry. We decided the sauce was thin, so it would go best with couscous. We have had good luck cooking couscous in the microwave oven before so we decided to make couscous. I went to the garden and picked four stalks of oregano and two sprigs of chives and Suzette picked a handful of chard. I de-stemmed the chard, plucked the leaves from the oregano and chopped about five prune and added all of them to the Couscous after it had initially cooked.
We opened a bottle of Famille Perrin Reserve (Total Wine $7.99 less 15%).
After dinner I ate a piece of Fano French baguette with Marin County Brie.
Bon Appetit
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