Sorry that I can't help with a substitute for the potatoes. They do go well with roast lamb.

Dad picked up the tab, so we got some ground sirloin at the butcher's yesterday, as well as a hamsteak that might show up on the stove Wednesday night or so.

Our maple tree is finally getting cut down. The guy made it back from his jousting tournament, and came over to start on it today, which turned out to be truly awful weather for it. He still got most of the canopy cut down before the hail and freezing rain made it too dangerous, and since it's hopefully going to have cleared up tomorrow will try to finish it up then. I've got a good enough stack of firewood already out of what was cut for the chimenia, and tomorrow we'll get the bigger stuff down that our butcher's daughter wants as firewood for her house.

It already feels weird to look out the window and see so much sky.

(Edit: We steam the cauliflower in the microwave for five minutes or so, then toss it briefly in the oven to let slices of white cheddar melt over it. Dunno that I'd ever cream a cauliflower. I know what you mean about the diet, though, I've just started a pretty ambitious one. Down 6 lbs in 3 days so far. The first few days (and pounds) are always the easiest. )

are absolutely delicious. Raw, grated, sauteed, roasted. They are divine.

My daughter made creamed rutabaga/turnips and they were delicious.

Are all root vegs. created equally?

Nothing fancy.

It's gotten cold and sleet-y here on Long Island and we needed some good old fashioned comfort food.

A turkey tetrazzini with the last remaining bird with mushrooms, and baby peas, and cream of celery soup and some nice crunchy breadcrumbs baked on top.

aahhhhh

Ah, thanks to the intertubes! A little more research turned up the fact that pearled barley is low glycemic and it will go great with the lamb. A check of my pantry turned up a beautifully packaged container of pearled barley from Umbria. This is something the RG brought home; I didn't even know it was there.

So pearled barley it will be. In asking the RG how to cook it, he said to use broth and herbs, as the barley will pick up those flavors.

I also have mushroom, so a side of mushrooms, too.

Thanks for the suggestions on turnips. I'm going to give that a try next time I can pick up some fresh turnips.


Cher

cooked in chicken stock, it's delicious.

We made two huge trays of it, and the last 3 pieces will be gone tonight (too much of a good thing, etc).

I still have a couple of bowls of turkey noodle soup left, and that will be gone by lunch tomorrow.

THEN - I can resume the normal cooking schedule - no more leftovers!

I think I might start off with some lamb, after reading Cher's post above.

I got my residency card today, so I can leave town and join DH on the mainland.

I found a great little place with killer arrachera and all the fixings.

Sorry that you have to be on a low sugar diet. Hope you are doing ok.

How about some creamed carrots or parsnips?

Tired of cooking

All mixed together with grape tomatoes and parmesan.

put the other 2 wedges in the freezer
still have turkey salad