Just a quick post to share with you my recent venture into making authentic Moussaka (although I did make it with Boar meat instead of lamb - since we still have plenty of our catch left from last winter :-) If you're interested in the recipe please leave a comment at the bottom of the post and I will PM you my version of it. I think venison or elk cold also be a great substitute for those of you trying to clean out the freezer before the hunting season starts again.
Very thinly sliced and slightly fried potatoes (in olive oil)
Boar with all the traditional additions
Layering it is kind of like making lasagna, then eggs and milk are poured over and it's baked
wish I could show you it post baking, but we ate it so fast, I forgot to take the final picture!
In other news, my needles have been a clickin' busily with hats, upon hats, upon hats. Well, with the cool nights (and mornings and afternoons) upon us everyone needs new wool hats! Oh sweet fuzzy sheep how we love your wool :-)
I leave you with a view from our dining room window - we are surrounded by beautiful color - it's outside every door and window - It's October!
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