Taking advantage of the unseasonably cool weather, we turned on the oven and slow-cooked a batch of lamb shanks. Onions and parsnips and carrots kept it company, so by the time the meat came out, it even had its own accompaniments. I made a pot of quinoa (and for my first go-round at it, nearly burnt the house down, but that's another story for another day) and a salad.
What a great way to round out our family time back east.
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