NaNoPoblano Day 4: A little spice?

A response in avoidance of the Daily Post’s Writing Prompt AND in non-avoidance of NaNoPoblano 2015

Someone said yesterday that my post was a sad poblano – not very spicy.  Truth is, I don’t know in general how “spicy” any of my blog posts are, but I’ll try to do better 🙂

So, for some spice, here is supper last night – a cumin lamb, spinach, coconut milk stew.  Ok, it wasn’t as spicy as I could have made it, but I know now what I need to add to give it more of a kick next time I make it!  It was, however, pretty yummy served over rice.  Sure glad my taste buds are coming back.


As for today, today I am going to Vancouver leaving Kevin to take care of the kitties (and himself) for a few days .  It is for work, but it should be a bit of fun too.  Except for the part where I get to drive me and my two passengers to downtown Vancouver – probably in the rain.  Not my favourite thing.  But once we’re there, I’m sure it will all be good.

And now, a little kitty gallery to end my post.

Kitty measuring cups mom and dad gave me for my birthday


Elliot posing up a storm


Nov32015f  Nov32015g


Nov32015d Nov32015e

Posted on November 4, 2015, in Daily Post, NaNoPoblano and tagged , , . Bookmark the permalink. 10 Comments.

  1. Adorable measuring cups!

  2. It is now my life mission to find measuring cups of my own such as yours!

    Your stew looks good. My hubs re-introduced me to lamb last year and I’m making up for lost time.

    • 🙂 My dad thought for years that he hated lamb until one day Kevin bbq’d lamb for him and mom, he ate it (under duress) and loved it! He is also now making up for lost time!

  3. I love the measuring cups, too. I’ve grown up on mutton, and my first experience with young lamb was bland. Thanks for sharing your day. 🙂

    • I’ve never had mutton before, that I know of. I’ll have to give it a try!

      • I think any lamb over two years old is classed as mutton – maybe called hogget. The meat is tastier, to me, but not to everyone’s liking. I used to have a wood-burning range, and popping a leg in the oven for a long slow roast was the best way to cook it. These days everything seems to be slashed or slit and filled with herbs and garlic and stuff. All yummy. 🙂

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