Ground lamb

Eastside Road, August 30, 2012—

WE USED TO BUY IT, fifty years ago, at the Blue and Gold Market on Shattuck Avenue: it cost twenty-five cents a pound. Even so we often cut it with some cooked rice: but ground lamb has enough flavor (and Lard knows enough fat) to carry a share of adulterant.

Today we discovered it had gone up a bit, to ten dollars a pound. And it shrank up alarmingly under the broiler. (And the broiler pan was the devil to clean, let me tell you.) But you know, it still tastes great. Lindsey cooked it with dried herbs from the garden, herbs I picked quite a long while ago, long enough that I no longer recall exactly what's in the mixture: small-leafed myrtle for sure, lavender no doubt, probably a little of the mint that grows wild around here.

With it, broccoli and sliced tomatoes; then the green salad, and a delicious cantaloupe. Not bad at all.

Cheap red French wine, much watered.