badstar

Just made lamb (and beef, a little) stew, never made it before and I will definitely be making it again.

Threw about three pounds of lamb stew meat (as well as about half a pound of beef cubes...had it kicking around the freezer, had to do something with it) in a stock pot with about four quarts of water and two envelopes of onion soup/dip mix turned on the heat til the meat was mostly cooked, then pulled the meat off the bone and started adding other stuff- probably about a cup of chopped green onion, three or four stalks of chopped celery, about a cup and a half of brown rice, a big heaping spoonful of minced garlic and the rest, well...I couldn't tell you how much of anything else I used, but I definitely used black pepper, oregano, ginger, seasoning salt- the oregano I'm pretty sure was about a teaspoon worth- it was all that I have left (note to self- buy and dry more oregano!) but the other things...well, let's put it this way, the hollow of the palm of my hand is my most-used measuring tool, and I used several palm's worth of each of everything, so if you want to try this particular recipe, just use a bit of each thing at a time until you like it. And then there was, of course, flour, added about a teaspoon at a time and stirred well until the whole mess was of appropriate thickness.

I know I like it...and Gavin just finished a bowl, and I know that she likes it- if anyone else decides to try my little spontaneous recipe, let me know how you like it.

I would write up and publish my own cookbook- I swear, but that whole thing about not knowing how much of everything I use....