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| Lamb Malarkey |
Yesterday was the first day of autumn and it felt like it.
I've always loved and appreciated the change of season. Each has its own charms and reminds us to be grateful for the weather we have because it is going to change whether we like it or not.
A wee bit of fall feeling hiding underneath a reasonably sunny day made me think of comfort food for colder weather.
I chose lamb and decided it was time to dust off my mental recipe file and see about making a one-pot meal, thus the above.
I am grateful for the change of seasons, the cooler weather, and the chance to make comfort foods to warm us and fill us.
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Why the name?
Glad you asked!
It was the Harvest Supper in Fort Assiniboine circa 1968. Plenty of turkey and the trimmings and other foods as well, I think there were even cabbage rolls. I hope so because whoever made the cabbage rolls at those suppers was truly gifted.
One dish was a rice and tomato mixture. It may have had hamburger in it, too. I don't know because I didn't take any of it.
But Randy Brong did. He was a year ahead of me in school and right in my line of vision as I sat down to eat.
He'd taken the rice dish. He looked at his heaped plate, eyes focused on its deep red goodness, and said, "What is this...malarkey?"
From that day forward I associated the dish with the term.
When I started making one pot meals like the above I couldn't help myself: It's all malarkey to me.
