Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Sunday, October 19, 2008

Irish Lamb Stew

This is so EASY. Put it together in the morning and forget about it. You cannot screw this up. The recipe called for cutting up the lamb into bite-sized pieces first. I don't do that. I do that about 8 hours into cooking. It is MUCH easier. Just pull out the lamb and pull apart. Put it back in for awhile. (Photo by Saquan)

Irish Lamb Stew

2 lbs. lamb

3 1/2 cups beef broth

1-2 onions, chopped

3 potatoes, diced (I don't peel them.)

a dash of marjoram

a dash of celery seed

a dash of thyme

salt & pepper

1 10 oz. package frozen peas, partially thawed

6 tbsp. flour

Brown the meat first in a skillet. I don't.
Put onions and potatoes in the bottom of the crock pot.
Place lamb on top.
Put everything else in except peas and flour.
After 8-10 hours, add the peas and flour; turn crock pot on high and cook 15-20 minutes more.

Make it a meal: Serve with sour dough bread.

Wine: Cabernet Sauvignon or Shiraz
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