Baboon Pirates

Scribbles and Scrawls from an unrepentant swashbuckling primate.

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Location: Texas, United States

Thursday, October 17, 2013

Gettin' Hungry?

Pay Up, Suckers!

Almost time to pack up and go home.  I'm about hungry enough to gnaw the leg off a dead moose.

Fortunately for my health, dead moose are rather thin on the ground in these parts.

How does this sound?


3 tablespoonfuls of oatmeal
1 pint of water (16 oz)

Mix the oatmeal with a little cold water to make a paste
Put the rest of the water in a pan
Add the mixture and boil for 10 minutes
Add the salt

Oh, sorry.  That's what you get to eat after you've signed up for ObamaCare and paid for your premium.

Try this, while you've still got some spare cash!


1-1/2 pounds lamb stew meat
olive oil
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can beef broth
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

In a big pot, brown the lamb chunks in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and more oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil. 

Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.

With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. 

In the cookpot, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.