What's Going On?
More things happening around the house that keep us busy.
However, we are going camping twice this year. Yes, we went to the same
place we were at last year...Cougar Campground.
The second time, it was just Doug and Susan.
Susan was a real trooper, helping assemble the tent and canopy.
August 3rd Dick Doody is 66!
August 4th Stephanie DeGeorge is 13!
August 10th Alan and Trudy Connor's anniversary!
August 28th Christine Sutherland is 27!
Recipe of the Month:
Prep Time: 5 min
Total Time: 1 hr 5 min
Makes: Makes 8 servings.
1 cup dry red wine (Kosher for Passover)
1 cup extra virgin olive oil
3 cloves garlic, minced
3 Tbsp. fresh sage, chopped
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.)
MIX wine, oil, garlic, herbs and seasonings. Pour over lamb in large zipper-style
plastic bag; seal bag. Marinate in refrigerator 2 hours or overnight,
PLACE lamb on rack in roasting pan.
BAKE at 350°F for 50 to 60 minutes or until meat thermometer reaches
160°F (medium). Let stand 10 minutes before slicing.
Special Extra: Garnish with additional fresh rosemary.