Something a little different tonight.
In high school, whenever my dad was out of town on business trips, my mom and I made it a tradition to make lamb chops. Not that we couldn't have - or didn't - have lamb chops when my dad was home, too, but there was something about quickly cooking up a chop after school and plopping down in front of the TV to enjoy it. So, tonight, when Joef was out of town on business, I went back to the tradition.
Lamb Chops
2 lamb shoulder chops (at room temperature)
Garlic, sliced
Rosemary
Salt and pepper
Heat the broiler. While it heats up, trim the chops of some of their fat. Take the garlic and push it into a few key places on the chops - in between meat and bone, if you can; do this on both sides. Do the same with a couple of rosemary leaves. Salt and pepper to taste, and put a couple of droplets of olive oil on top if you want. Cook about five minutes on each side, or until done to your liking.
Couscous
OK, I just used the stuff from the box - Near East. Done.
Arugula Salad
Take a handful of arugula, two parts olive oil (say, 1 tbsp) to one part balsamic vinegar (say, 1/2 tbsp), mix it together. (In general, go for more oil and less vinegar.)
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