Sylvia's Scenario

Father's Day this year included guests staying at our house for the weekend, my sister from Seattle and her husband, who is also a dad. Saturday and Sunday were golf days for the dads on their Father's Day weekend so for Sunday I decided to prepare a favorite dish of barbequed Herbes de Provence-Crusted Lamb Chops for Father's Day. People will usually eat 2 or 3 of these little babies so you may have to double the recipe. They are finger-lick'in good! Serves 4 (2 lamb chops each) 1 Tbsp. dried herbes de Provence 2 Tbsp.  Dijon mustard 1/2 tsp. kosher salt 1/4 tsp freshly ground black pepper 1 garlic clove, minced 8 (4-ounce) lamb-lion chops, trimmed 1.  Combine first 5 ingredient; rub evenly over both sides of lamb 2.  Place lamb on a grill rack coated with cooking spray;  grill 10 minutes on each side or until desired degree of doneness.   Our lamb chops are usually very thick so require at least 10 minutes per side.

  We had another delicious Easter. Menu Leg of Lamb with Garlic and Rosemary Orzo with Mushrooms and Walnuts Asparagus with Browned Butter & Tarragon Whole Grain Rolls  and dessert... Fresh Strawberry Pie I made the little  chocolate birds nest  with pretzels that I previously posted.   They were easy to make and fun.  I love the different colored Peeps, they look so spring-like.  And they made for a great table decoration. Everyone loved them, so simple, yet so effective. Here's what our plates looked like after we took a helping of each delicious dish... It was just the right amount and not too filling!  Until dessert... This strawberry pie was one of the best I've made.  It was so delicious.  It was topped with plain Greek yogurt with a bit of lemon zest and sugar added, very subtle but really brought out the sweet strawberries.   Or maybe I was just craving this spri...