And little lambs eat gravy…

Well it's getting close to Thanksgiving here in the States. So what that
means of course is that the more privileged of us, which includes most
people whether we would admit it or not, are at this point either thinking
about food or preparing to let themselves think about food in a few more
days. Followed, of course, by the open and totally guiltless consumption
of mass quantities of food on Thursday. And possibly Friday.

And I'm no different. Today I got onto my favorite fantasy food web site,
A La Cuisine, just to see if I could find any interesting vegetable recipes.
So I did a site search.

Accidentally, I found this dish — Macadamia-Coconut Crusted Rack of Lamb
with Star Anise Sauce and Mashed Potatoes. Which is one of the longest dish
names I've ever heard of, but it immediately caught my attention.

I admit, I like eating the cute little lambs. I haven't for a long time,
for various reasons, but that's not to say that I wouldn't be tempted to
eat the little lambs again if somebody set this dish down in front of
me, which sounds just unbelievably delicious.

Now the guy at A La Cuisine says at one point that if the recipe for the
Macadamia-Coconut Lamb sounds complicated, well then "don’t be intimidated.
There’s nothing in this recipe that requires incredible skill. Just start
with good, fresh ingredients, and from there it’s just time and devotion."

On the other hand he also mentions "Recipes within recipes within
recipes. Five reductions just to make a sauce. This was amazing; I’d
never seen anything like it."
And in fact the recipe also comes with a
handy flow chart that he made up (see below) to keep you from getting

There are people with culinary skill out there. And I'm not talking
about chefs at fancy restaurants necessarily. There are a lot of
"amateurs" who are really excellent cooks, if not chefs. My Aunt Mary
is one of them. And I would imagine that my Uncle Ray, having been in
the restaurant business all of his life, could make this dish if he
really set his mind to it. I could probably make it too, given that I
have plenty of time to do it. But as far as actually getting around to
doing it, that's another matter.

Nevertheless, whether I make it or not it certainly is a pleasant food

Thanksgiving harks back to earlier times. From an anthropological
standpoint, Thanksgiving (or more properly the Fall harvest festivals,
which are held all over the world) has a cultural benefit. It was a way
to eat well for a week or so before winter set in, to let one's body
accumulate needed body fat for the much leaner winter months.

So there's your excuse to pig out, if you're looking for one — it's a
cultural survival-mechanism thing.

Happy Thanksgiving, folks! And bon appetite!

The organizational chart for Macadamia-Coconut Crusted Rack of Lamb.
Which, as it turns out, it quite similar to the programming
flow chart for Microsoft Vista.