I LOVE SATURDAYS

IT IS THE DAY WHEN THE DECORATING OFFICE IS CLOSED, SO I USUALLY SPEND THEM IN THE STORE WITH BETTY.  WE PLAN NEW IDEAS FOR WHAT WE WILL CARRY IN THE STORE AND HOW WE WILL PRESENT THEM TO OUR CUSTOMERS (AND CLIENTS).  BUT YESTERDAY, A WOMAN SAID TO ME WHEN SHE WAS IN SHOPPING THAT SHE WANTED SOME MORE RECIPES, SO TO HER AND ANYONE ELSE WHO WANTS THEM, HERE IS A NEW ONE (FOR MEAT LOVERS) AND AN OLD ONE FOR VEGETARIANS.

FOR THE CARNIVORES: 15 MINUTE SHEPHERDS PIE--NOT INCLUDING THE BAKING.

FOR SIX MEDIUM SIZED SERVINGS

BRING TO ROOM TEMPERATURE, A LARGE PORTION OF MASHED POTATOES (I GET MINE AT WHOLE FOODS IN THE READY-TO-EAT HOT FOOD SECTION.  IF YOU DON'T HAVE A GOOD PLACE TO BUY THIS, USE BOB EVANS--THEY ARE QUITE GOOD.

BROWN IN 1 TBSP OF CHILE-FLAVOURED OLIVE OIL,  2 POUNDS OF GROUND LAMB--I EITHER BUY IT AT WHOLE FOODS OR USE STRAUSS.

SPRINKLE WITH SALT, FRESHLY GROUND BLACK PEPPER, AND THYME--EITHER DRIED OR FRESH.  IF YOU GROW YOUR OWN THYME, JUST USE 2 SPRINGS--OR AS MUCH AS YOU WANT.  YOU CAN EITHER TAKE THEM OUT BEFORE ADDING THE TOPPING OR NOT AS YOU SEE FIT.

THE MEAT SHOULD BE PRETTY MUCH COOKED (ABOUT FIVE TO SIX MINUTES). DRAIN OFF EXTRA FAT, LEAVING A LITTLE BIT TO BE THE BASIS FOR THE PIE'S GRAVY.  ADD 5 VERY THIN CARROTS SLICED INTO HALF-INCH PIECES, STIR INTO THE MEAT, AND THEN SPRINKLE WITH A PACKAGE OF BROWN GRAVY MIX--AGAIN I USE WHOLE FOODS, BUT IF ONE IS IN ISLAND MAINE, THERE IS NO WHOLE FOODS, AND THE McCORMICKS IS VERY TASTY ALTHOUGH NOT SO GOOD FOR YOU.  I USUALLY TAKE 8 PACKAGES WITH ME TO MAINE, BUT I HAVE RUN OUT.  STIR AND ADD 1/4 CUP OF WATER, STIRRING IN.

SPREAD THE MASHED POTATOES (IF YOU DIDN'T BRING THEM TO ROOM TEMPERATURE, THEY ARE HARD TO SPREAD) EVENLY ON TOP, MAKING A PRETTY SWIRL PATTERN WITH THE BACK OF YOUR SPOON.

PUT INTO A HOT OVEN FOR ANYWHERE FROM 10 TO 20 MINUTES--JUST UNTIL THE SWIRLS ON TOP BROWN.  THE GRAVY WILL BUBBLE UP THROUGH THE EDGES.

I HAVE SERVED THIS AT TWO DINNER PARTIES WITH AN AVOCADO AND GRAPEFRUIT AND BIBB LETTUCE SALAD AND HOT ROLLS--I MUST SAY, TO GREAT ACCLAIM. BELIEVE IT OR NOT!

FOR THE VEGETARIANS (OR TO GO WITH STEAK OR SIMILAR)

PASTA POMIDORE FRESCA

FOR FOUR MEDIUM SERVINGS

BRING TO A BOIL ONE BOX OF GOOD PASTA--ANY KIND ALTHOUGH IT'S BETTER NOT TO USE AN EGG-BASED ONE SUCH AS FETTUCCINE--IN DEEP WATER SALTED WITH AT LEAST 1 TABLESPOON OF SALT.

WHILE THE WATER IS COMING TO A BOIL AND WHILE THE PASTA COOKS, CHOP COARSELY 2-3 VERY, VERY GOOD TOMATOES AND A LARGE HANDFUL OF BASIL--I GROW MY OWN SO THIS IS ABOUT FIVE LARGE ENDS OF BRANCHES--MAYBE ABOUT THIRTY LEAVES.  YOU MUST HAVE A REALLY GOOK KNIFE FOR THIS--MY BELOVED DAUGHTER-IN-LAW, VERONICA--GAVE ME A LARGE WUSTHOF CHEF'S KNIFE WHICH IS PERFECT FOR THIS.  ALSO GRATE ABOUT A CUP OF PARMIGIANA CHEESE.

WHEN THE PASTA IS DONE TO YOUR LIKING, DRAIN IT, SAVING ABOUT A QUARTER CUP OF THE COOKING WATER.  PUT IT BACK IN THE POT WITH 1/4 C OF OLIVE OIL (I ALWAYS HAVE 1 TABLESPOON OF THIS OIL BE CHILE-FLAVOURED), START TOSSING AND ADD THE TOMATOES, BASIL, AND HALF OF THE CHEESE.  YOU NEEDN'T ADD MORE SALT AS THE CHEESE (AND THE PASTA WATER) ARE SALTY, BUT LOTS OF FRESHLY GROUND BLACK PEPPER IS, OF COURSE, ESSENTIAL.  SERVE WITH THE EXTRA CHEESE FOR PEOPLE TO ADD AS DESIRED.

AS YOU CAN SEE, I LOVE TO COOK (AND EAT) BUT I DON'T LIKE TO SPEND A LOT OF TIME DOING SO.

XOXOX, LETA