Beyond My Control

Random #12

Being a single workaholic person who works quite a bit, I have an automatic timer on the lamp in my living room so that (a) I don't come home to a totally dark house; and (b) it superficially appears that I'm home more than I actually am. (Example, today's time of light going on: 5.54pm; today's time of getting home from work: 8.51pm.)

The timer makes a substantial ticking sound.

The randomness?

Sometimes - like now - I hear the ticking sound and it's very loud and intrusive. Other times I don't notice it at all.

And I have never paused and paid attention enough to know when this is because sometimes I'm prone to distraction and so hear it, or whether this is because sometimes it makes the noise and sometimes it doesn't.

I'm semi-sure than one day, perhaps, I might find out.

Never Doubt Stephanie

(or Jonathan's).

In recent times (ok, since I've had a car) I've become the type of person who zips all over town on a weekend morning picking up ingredients from a variety of different places.

I am very fortunate that O'Heas Bakery and Deli, the source of fabulous bread and host to a giant cheese cabinet and a large variety of pasta (and that's before you even get to the cakes, which, again fortunately, aren't my thing) is 3 minutes walk from my house. I always have fresh crusty bread and bitey cheese on hand.

And then I flit around, sometimes to the Victoria Market, but frequently to LaMannas for fruit and veg and flowers, and Meditteranean Wholesalers for so many things. To Victoria Street for the Asian supermarket and spices and herbs, and kitchenware. Other places for fish and meat and beans and more cheese.

I really quite enjoy spending a Saturday morning gathering up provisions from a variety of places.

This morning, my eyes more on furniture at Angelluci - I'm looking for a lamp and a rug and a table for the entry hall - I took the opportunity to drop into Jonathan's and pick up some sausages and a lamb noisette (with basil and garlic), i.e. lamb roast for one (with left overs).

To remind myself of the cooking time I consulted Stephanie, as any wise person would do. Her Cook's Companion is really an essential in any kitchen.

Nevertheless, I was a little sceptical. Lamb loin, 500gm, 10 minutes at 220 degrees, plus 15 minutes rest, to produce a nice pink roast? That seems very short. Short enough that I could do it after work on a weeknight.

I had faith, however, and went with it.

My faith was rewarded.

Fabulous, simple, non-time-consuming roast. Pink, but cooked, cripsy on the outside, and so, so tender.

Served with fresh peas, and mushrooms tossed in a pan with a little olive oil and garlic and thyme and the pan juices from the lamb.

Simple, easy, yum.