Tonight Grandpa Bob and Ann were coming to dinner so mom asked us to make braised lamb shanks for them.  We made it the day before (Saturday) so it could sit overnight. It seems to tasted better that way because the flavors mix better. It is also easier to skim the extra fat off the top if its been in the fridge for a few hours.  We served the lamb shanks over couscous and also made an arugula salad with goat cheese, toasted pine nuts and thin slices of ham. We wanted to use proscuitto but mom forgot to buy some. The ham was pretty good on the salad (proscuitto would have been better).  For dessert we made blueberry crisp–we used up the last of the berries we had picked last summer and frozen.  Max followed the recipe exactly and it was really good because he added a little lemon (per the recipe) to the blueberries (along with a little sugar).  The lemon made the blueberries taste brighter–more blueberry like.

Lamb shank on couscous

Arugula, goat cheese, toasted pine nut & ham salad

Blueberry crisp

Chopping onions for lamb braise (goggles required)

Cooking down the onions, carrots, celery, etc. for the braising liquid

Finishing touches on the salad

Best part of making dinner: eating it!