Garlic Rosemary Lamb Steaks with Chickpea Puree, I'm Still Cooking...

It's been weeks since my last post, a first for me and criminal in the world of food blogging. A family member is ill. When I first learned - in an instant - this blog seemed too time consuming and blithe to continue.

How with such a heavy heart...am I to cook, photograph and write about food?

How with still so much uncertainty...am I to sit here and pretend this is easy?

The truth is, not much is easy right now. Just when I have a moment where I forget and drift back into the world of two months ago (when what to make for dinner consumed my every thought) it takes one turn...one word...one ring... to bring me right back to our new reality.

I miss writing. I miss expressing myself through these virtual pages. I miss exchanging with my food blogging buddies. In groups, we find comfort. What I'm struggling with most (aside from the obvious), is keeping to Design Wine and Dine's mission. I'm afraid I'm turning a blog that some people visited to possibly catch a smile...into a one-sided, cryptic emotional purge...a vagueness and sadness no one signed up for. So I guess consider this "chapter" in my blog a diversion to my usual posts...posts I hope will return.

I am still cooking, because like most of you I find comfort and solace in the kitchen. When I feel sad, I can chop an onion and not have to explain why I'm crying. When I am pensive, I can escape to my stove and stir for an hour. When the day is painfully mundane, I can retreat to my pantry and dream, not only about food...but life. And when I am feeling up to sharing, I will sit in my kitchen and write.


Chickpea Puree
Follow the Chickpea Soup recipe but only add 2 cups stock (as oppose to 4) to get a puree consistency (not soup). We find this a nice alternative (as there is no substitute) to mashed potatoes. Though chickpeas are not a "low carb" food, they are packed with good carbs and high in dietary fiber.

Garlic Rosemary Lamb Steaks (use this concept with any cut of lamb)
Early in the day (or at least 2 hours before) place lamb steaks in a single layer in a low rimmed bowl. Drizzle both sides with olive oil. S&P both sides. Lightly press into the meat fresh & finely chopped garlic, rosemary and thyme. Grill for approx. 2 minutes each side. Start out lamb on hot portion of grill and move to low heat side to finish cooking. These steaks were made on our Weber Charcoal Grill - love the smokiness and depth the charcoal lends a lamb dish. Lamb should be slightly pink inside to be sure it's not overdone.