It’s amazing what you can do when you get real ingredients.
As my earlier tweet decreed, I spent a lovely lunch at the West Side Market of Cleveland, probably the best place to procure fruit, veg, and meat-stuffs anywhere in the city and suburbs. An hour later, I retreated to work arms full with leeks, rainbow chard, carrots, celery, brussels sprouts (my favorite vegetable of all time), two pounds of (Ohio!) ground lamb, and approximately two pounds of assorted fresh pasta and sauce from Ohio City Pasta. This pasta included (most importantly for tonight) rosemary linguini, jalapeño linguini, whole wheat spaghetti, and soba (dear god fresh!).
Around peckish-o-clock, I determined that there was but one course of action for the evening: quick lamb ragout with shaved brussles sprouts, wilted rainbow chard, and leeks over rosemary linguini.
An autumn bounty, even if I hate autumn.
Result! Although it was absolutely screaming for a salty, pungent shaving of Pecorino or Parmigiano.
Noice.
Also, Ye got de Sproots!
ALSO also: You don’t like the autumn? WTF? That’s when we get things like squash and other root vegetables and way less humidity than in the preceding months!
Autumn is when I get angry. And when I get angry, Mr. Bigglesworth gets upset. And when Mr. Bigglesworth gets upset, TREES AND SHRUBBERIES DIE. And I get angry because trees and shrubberies die. And it gets freaking freezing.
Also ALSO also: Chard! (I love the chard.)