Rains gathering in the Prince Edward Island skies. Time for a hearty dinner. Lamb chops from Ocean Mist Farm. Roast tomatoes. Sweet potatoes. HG brined the chops. Long procedure. Boiled the brine. Brought it to room temperature. Added the chops. Refrigerated for 90 minutes. Removed from fridge. Once more brought chops to room temperature. Washed off the brine. Dried with paper towels. Pan broiled. The result: Juicy, succulent lamb chops. Some of the best ever. Sweet potatoes got two treatments. For BSK: Peeled and cut into rectangles. Olive oil. Garlic. Pimenton (hot Spanish paprika). Salt. Pepper. Baked into spicy goodness. For HG: The classic Bronx street treatment. Scrubbed potato. Into a 425 degree oven for 45 minutes. Potato was cut open. Lots of butter, salt and pepper. Heaven. Tomatoes got the BSK treatment of coring and garnishing with olive oil, garlic and basil. A tomato homage. Drank pinot noir. Let it rain or shine. If BSK is mine, every day is a holiday and every meal is a feast. Lucky HG.
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