Subj : Shanks
To : Dale Shipp
From : Ruth Haffly
Date : Tue Jul 04 2023 18:52:29
Hi Dale,
RH> Could be that's why your dad had nuttin' to do with mutton. (G) The
RH> last night on board ship on our last cruise one of the offerings for
RH> dinner was a balsamic glazed (forget what else went into it) lamb
RH> shank. It sounded good so we both ordered it. When they came out, I
RH> took one bite and sent it back--could be because I was coming down with
RH> the bronchitis that it just didn't taste right to me. OTOH, Steve
RH> enjoyed his. I got a shrimp stir fry instead.
DS> I have had both pork shank and lamb shank. The pork was at a
DS> restaurant called Macoroni Grill, which unfortunately closed up 5-10
DS> years ago.
We tried a Macaroni Grill down in Raleigh soon after moving to Wake
Forest. Being less than impressed, we never went back nor noticed its
closing.
DS> The building was torn down and another restaurant put in its place.
DS> The lamb was at a Greek restaurant not to far from where we are
now. DS> That DS> place is very good. First time we went there we
could not understand DS> the conversation one table over. It was Greek
to us:-}}
(G) We've always enjoyed Greek food, as well as foods from other parts
of that region. Steve had a year of classical Greek in seminary but I
don't think he could interpret much of that, or modern Greek, today.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It's as easy as 3.1415926535897932384626433832795028841!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
