Sometimes I am so…overwhelmed.

Sometimes it is because it’s Monday. 

Can someone please tell me who likes/looks forward to a Monday?

Yeah, I didn’t think so.

Sometimes it is the weather. Because on days like today—

you just want to do everything.

Everything outside.

Everything that could be happening is happening right now.

Right outside your window.

All dappled in gorgeous light and stuff.

I got to admit. There’s nothing I love more than a Spring day in February. Perhaps, the only thing I love more is a chilly evening. It is an overwhelmingly blustery excuse to warm that kitchen up early, break out the cast iron, the bacon fat, some lamb sausages and perhaps, the bourbon. 

Always the bourbon.

Lamb + Kale Stew

Yield: 4 quarts of spice + delicious

Prep: chop, chop. 30 minutes.

Cook time: 45 minutes

Break out the 4 quart pot, place over medium high heat.

Add 2 tbsp of bacon fat to grease the pot.

Chop 1 whole onion (white or yellow) and 4 cloves garlic, toss into the pot. Cover and sweat for about 10 minutes.

Next chop ½ lb of carrots, and ½ lb of parsnips add to the onions and garlic.

Add ½ cup of white wine and ¼ cup of meyer lemon juice.

Cover and sweat for 5 more minutes.

Now add 2 cans of garbanzo beans, drained. Add 1 bay leaf. Chop one dried chili, seeds included. Personal favorite: corne de chevre. I ain’t show boatin’–just grew it in the garden last year.

So. dang. smoky.

So. dang. good.

So. dang. Did I happen to mention hot?

Add to the mix and stir.

Add 4 cups of chicken broth, 2 cups warm water, 4 oz chunk of parmigiano-reggiano rind and 2 tsp salt.

Simmer for 20 minutes. 

While the soup is simmering, break out the cast iron skillet. Grease with a tablespoon of bacon fat and put a mean scold on 1 lb of lamb merguez sausage. Once cool, slice crosswise–bite size chunks about ¼ “ thick.  Set aside.

Chop ½ lacinato kale, stems removed. A hand of fresh tarragon and thyme, mixed–finely chopped. Add chopped kale, fresh herbs, sausage, and 2 tbsp of genmai miso paste to the pot. Cover and simmer until kale is tender about 5 to 10 minutes.  Salt and pepper to taste.

Serve with bread. (The bread shown here: olive bread.)

Et Voila. 

Now there’s something to look forward to, you know, besides the bourbon.