The spice paste on this roast was out of this world: ginger root, garlic, honey, rosemary, chili flakes, a few other things. Another seed. My son John helped me prep it. It should have been out of this world, but am certain Dad’s oven is too hot. It weighed seven pounds and the recipe said 10-12 hours at 225. I went 12, but kept turning the heat down, way down, finishing with it only on warm. I think 8 hours at 200 would have been really nice. I made lamb curry out of what was left, though “dry” is the understatement of the year. That spice paste, though, I know is spot on. Thank you ladies from Denmark.
I’m not feeling well because I’ve been off my diet, not writing, not researching. Not working on the dream journal. Taking care of my dad is becoming overwhelming and I need to figure out how to get out of here a lot more. And soon.
The garden is in, though, and that is something that at least makes me smile. Pictures tomorrow of flowers and herbs/veggies.