> New digs are also electric, but glass top -- not that we have used it
> much.  One of these days, you will have to get Bonnie to drive you down
> to visit.

She's still blind in one eye and still not comfy
driving farther than the supermarket (though she
has in fact gone to the hairdresser twice since,
and that's over 10 miles away). It's a peculiar
situation, which we've laughed at, when I have
to be her seeing-eye person, where she was mine
before. I am in favor of suing the doctor.

It'll happen sometime, though, either that or
Silver Spring had a big train station, last I
checked (I don't know what kind of service it has
these days, though).

> Same thing I just said to NC Ruth.  Replace breast with thighs.

But of course!

>       Title: Eggplant with Chicken

There is a whole genre of Thai dishes that are
essentially Cantonese dishes with hot peppers
added; this is one. The southern and southeastern
Chinese have always had basil, and it can add an
interesting and to me unfamiliar fragrance (my
mother being a northerner didn't use basil). In
this case I'd be more likely to use brown bean 
sauce, though the difference is not enormous. A
real Cantonese might use hoisin.

 The English are noble, the English are nice
 And worth any other at double the price

 The Welshman's dishonest, he cheats when he can.
 He's little and dark, more like monkey than man.
 He works underground with a lamp in his hat
 And he sings far too loud, far too often, and flat!
 - Flanders & Swann, A Song of Patriotic Prejudice

Rump of Welsh lamb with baked aubergine and pesto
categories: Welsh, main
servings: 4

4 Welsh lamb rumps
200 ml olive oil
1 Tb fresh thyme
1 Tb chopped rosemary
4 garlic cloves
1 ts black peppercorns, crushed
1/2 lemon, juice of
25 g pine nuts
2 garlic cloves, finely chopped
100 g basil leaves
10 Tb olive oil
50 g Parmesan, shredded
2 lg aubergines
flaky sea salt
pepper
olive oil
100 g rocket
extra virgin olive oil
pepper

24 hours before cooking, blend the herbs, garlic, 
peppercorns, lemon juice and olive oil to make a 
marinade sauce. Drizzle the sauce over the meat 
before wrapping in cling film, then set aside in 
the fridge for 24 hr.

Make the pesto by toasting the pine nuts over a 
medium heat in a dry pan until golden brown. 
Blitz the garlic, basil leaves, olive oil and 
pine nuts together in a blender. If the pesto 
seems too thick, add some additional oil. Remove 
from the blender, mix in the Parmesan and 
refrigerate in an airtight container.

Remove the lamb from the fridge and leave to 
reach room temperature. In the meantime, cut the 
aubergines in half and score the surface with a 
sharp knife before seasoning with salt and 
pepper and a sprinkle of oil.

Preheat oven to 200C/400F/gas mark 6.

Place the aubergines in the oven for 20 min until 
soft. While the aubergines are baking, sear the 
rumps on a high heat in a dry frying pan on each 
side before placing in the oven for 10 min. Then 
remove and leave to rest for another 10 min.

Remove the aubergines from the oven. Spoon a 
layer of pesto over them and return to the oven 
for 5 min or until the pesto begins to crust.

Serve by placing an aubergine half on each 
plate, slice the rump and arrange around the 
plate. Dress with rocket in olive oil and pepper 
and serve.

Bryan Webb, Tyddyn Llan
via Hybu CIG Cymru Meat Promotion Wales
--- Platinum Xpress/Win/WINServer v3.0pr5