|
Hmmm.... Well, I do love a good Spencer-cut beefsteak, thick and grilled to a perfect medium-rare. Beef short ribs braised in wine are awesome if executed skillfully. And I love slow-cooked barbecue beef ribs, thick and meaty with plenty of fat. But my all time favorites are lamb ribs, grilled to sweet perfection with garlic and rosemary and olive oil, sea salt and cracked pepper; lamb bacon all smoky and luscious; Elk sirloin well-marinated in olive oil, wine, and shallots; and crispy roast duck in a glaze of mulberries and juniper berries.
__________________
Dull sublunary lovers love,
Whose soul is sense, cannot admit
Absence, because it doth remove
That thing which elemented it.
(From "A Valediction: Forbidding Mourning" by John Donne)
|