The summer heat in south Louisiana can be oppressive. It’s not like the dry heat of southern California or Arizona. No. It’s a heat with teeth … and a fiery humid tongue
Is it Kafta, Kofta or Kufta? Well, it depends. I’ve seen it – and heard it referred to – as all three. But those three words all point to the same delicious thing: lamb
Char joins me on the show today to recap the Greek Fest. We talk about grilling, share some feedback, and I talk Char into sharing her Tabouleh (tabouli) recipe. Dinner woes? Sarah Reinhard
We love this time of the year. Not only because it is the end of the school year, but because of Greek Fest in New Orleans [http://www.gfno.com/]. We love it.
**The following is an article & recipe that was first published at iibloom.com [http://www.iibloom.com/?/bloom/article/grilled-lamb-chops/].** We are approaching the end of Lent, which ends with the beginning of
[https://www.catholicfoodie.com/wp-content/uploads/2010/03/Last-Supper-1.jpg]On the menu today… Holy Week, praying privately and liturgically, St. Augustine on prayer, Sarah Reinhard on Holy Thursday, feedback, and our family
It’s unusual for us, but this year we had three Christmases… at least we celebrated Christmas three times with family. Sort of. Actually, the first Christmas celebration was a baptism. My brother-in-law
Be Greek for 3 days! That was the theme for Greek Fest 2009 [http://www.greekfestnola.com]. Join us at the fest! Listen to episode 20 [http://telescopenut.com/CF/CF20.mp3]. Opa!
On the menu today… an interview with Dr. Brant Pitre [http://www.brantpitre.com/], feedback from Fr. Seraphim Beshoner, TOR [http://catholicunderthehood.com/] and Char & I discuss our Holy Thursday dinner plans. Dr.
Ingredients: * 1 lb. ground lamb * 1/2 cup (scant) raw long grain white rice * Granulated garlic or fresh pressed garlic * Salt * Cayenne pepper * Juice of 1/2 a lemon * 2 tablespoons butter, melted