I’ll get to these flavor-laden, mini on size, but sooo not mini on taste lamb sliders in a second. But first, come join me on a weekend recap of sorts…
This weekend was the beginning of “potty boot camp” for Q. Basically, this amounts to him being naked from the waist down and us taking the risk of him marking his territory wherever and whenever he pleases. This activity doesn’t come with much of an upside, but after a couple of days of snafus, including my sweet (limited edition) Adidas shoes getting pee’d on and finding puddles with my feet, he has started to grasp the message that the toilet is actually a cool place on which to hang out.
In other weekend adventures, I took my first flying lesson sans wings or even an airplane. I decided I’d try it via my skateboard by hopping up onto the curb like I used to twenty nine years ago. Well, a lot has changed in that time – flying now also includes falling, followed by bruised ribs and road rash, which I’m currently recovering from. My Tony Hawk moves didn’t go to waste, though; the “stunt” performance took place in front of my daughter, so now she has the perfect visual of what not to do on her board.
My laptop started playing a game of “I think I’ll just switch off whenever I feel like it and take forever to turn back on.” I wanted to do this to it. (Careful, the language is a little spicy, so ear muffs for the kids.)
But instead, I made this amazing cherry, balsamic and red wine compote, and life became normal again. Sweet, but still rockin’ a great onion flavor, this relish was perfect for the lamb burgers. In fact, it’d be good on pork, beef, venison, chicken or even goat cheese crostinis…it’s good on anything!
Cherries are everywhere right now, and thanks to OXO and their ultra handy cherry pitter, you can have a truckload of fruit ready in almost no time!