I had a bit of a disaster in the kitchen today. While getting all my ingredients out to make my slow cooked Lamb Shanks for dinner, I dropped all the tomatoes (home-grown) I had prepared earlier in the day! So, what to do?
I could have come up with another recipe not using tomatoes, but, I had been working on this recipe for days and was finally happy with it! I could have even made the recipe tomorrow instead, but, I still would not have my own tomatoes and tomorrow is likely to be even crazier on the farm than today with the long weekend approaching.
I decided to head to The Borenore Store which is just near my house. Scotty generously gave me some of the tomatoes he had in the kitchen. Thank goodness for country hospitality. I know a lot of my friends in big cities do not even know their neighbours names let alone can go and ask their local cafe/post office/bottle shop for ingredients for dinner. So thanks to Scotty.
Day 4.
(ingredients used: Racine bread, our apricot chutney, Jennai ricotta and goats milk , Bills English Breakfast tea, Jonathan and Fuji apples, Red Anjour pears, Fourjay Unsweetened Muesli, Fourjay hazelnuts, figs, our clear apple juice, onions, our preserved lemons, Wellington Lamb lamb shanks, garlic, rosemary, Trunky Creek salami, La Barre olive oil, lemons tomatoes, home parsley, home spinach, Saltbird salt, Ploughman’s Hill olives, pepper, red wine, cinnamon, vanilla bean, star anise, Molong Gelato Factory French Vanilla Gelato, Manildra flour )
Breakfast– Racine Toast with Apricot Chutney and Ricotta and unsweetened Muesli
Lunch– Salami, Pancetta, Olive and Spinach mini Pizza
Dinner– Lamb Shanks with Preserved Lemon, Gremolata and Flat Bread
Dessert – Red Anjour Pears poached in red wine with French Vanilla Gelato
Snacks/Drinks– Jonathan and Fuji apples, Figs, Hazelnuts, Peach and Rasberry Shake from Molong Gelato Factory, Clear Apple Juice and Coffee from The Borenore Store.
