First we dug out the forsythia. Yay! ALL OF IT. And put up a hitching post fence. (no horse jokes, please).
I can always decide on what I want to cook though.
Neapolitan Easter Fricassee of Lamb adapted from The New York Times
1/4 cup extra virgin olive oil
4 pounds boned lamb shoulder or leg, in about 2-inch pieces, rinsed and well dried
4 medium onions, halved and very thinly sliced
1 cup dry white wine
2 1/2 cups frozen peas, thawed
3 large eggs
1 cup grated caciocavallo, Grana Padano or Parmesan cheese
3/4 cup coarsely chopped Italian flat-leaf parsley leaves
Juice of half a lemon
Salt and freshly ground black pepper
Lemon slices or quarters, for garnish.
1. Place deep, wide casserole over medium-high heat, and add oil. Brown lamb in batches, transferring to shallow bowl when done. Stir onions into pan, adding juices from bowl. Cover, and reduce heat to low. Cook until onions almost melt, turning golden but not brown, 30 minutes to 1 hour. Add a little water if onions begin to brown.
3. Place casserole over very low heat so juices barely simmer. Whisk eggs in a bowl and add cheese. Whisk ladles of hot pan juices into eggs until mixture is quite warm, then pour into casserole, whisking continually. Whisk over very low heat until thick enough to coat a spoon. Do not boil or eggs will curdle; if sauce nears a boil, remove from heat and whisk to cool as rapidly as possible.