Saturday, October 9, 2010

weekend


Yesterday I cut out more clothing for the upcoming market. Things are progressing nicely.
Its normal to be a little bit unfocused isnt it?


I made osso buco for dinner and well be nibbling on this for lunch. Its always better the following day. Do you make gremolata, which is equal parts of garlic, parsley and grated lemon rind, when you do yours? I always do.

Its not the same without it.

I dont have to cook tonight as were off to a friends for dinner.
We have a home auction to go to this afternoon, then tomorrow ill be at the Finders Keepers Market.
In between this ill be cutting out some more clothes and preparing for my own.
See you there if youre in the neighbourhood.

P. S.  Dont forget to check out my quilt tutorial in the side bar.
Its not too late to join in and all you need is one odd patch to start.
 Ill be posting the next instalment monday.

Have a nice sunny weekend!

5 comments:

kirsty said...

yummo, i've never tried gremolata, didn't know what it was until you mentioned it but i may have to have a go at this now. do you have a great osso buco recipe? or will any one do? my mouth is watering. i'm off to hunt and gather in the freezer.

x

oh yes, have a great weekend and have fun at the finders keeepers market, wish i was there.

Yve said...

I agree with you Wend's...it most definitely needs the gremolata to cut through the richness of the meat and it's sauce and I find making gremolata's and salsa verde's really theraputic! (Did I spell that right?) Anyways, buzzzzzz away this weekend...as in have a buzzy time. xx

Alison said...

I should be focusing on other things right now instead of sitting at the computer. Best I get busy.

It ain't osso buco with gremolata. I agree with Yve, it does help with the richness. Yum!!!

willywagtail said...

Mmm. I don't think I make proper osso bucco, I've never tried the gremolata. But osso bucco is very loved in this house. I just throw a couple of cut up onions and the meat and two small tins of tomatos in and cook it on low for 4 hours. It just doesn't taste right to us unless it has nearly burnt. But it probably isn't osso bucco. The little top with the chicken scratch is going to look gorgeous. Cherrie

yardage girl said...

Lovely to meet you at Finders Keepers - good luck with your market prep! Nic

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