Who Is Anastasia?

My photo
New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...


My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

February 4, 2011

Lamb Kabobs

12 ounces lean boneless lamb leg (or shoulder)
1/4 cup stone ground mustard
3 tablespoons freshly squeezed lemon juice
2 green onions finely chopped
2 teaspoons of fresh thyme (finely chopped, or 1/2 teaspoon dried)
16 small new (red) potatoes
1 Bermuda onion, cut into wedges
1 red, green or yellow pepper (cubed) - You can alternate the colors (Stoplight) if you wish
Trim fat from meat before cutting into 1" cubes. Place in a medium glass bowl.

Marinade: Blend the mustard, lemon juice, green onion and thyme. Pour half of the marinade over the meat, and coat. Cover and allow to marinate in the refrigerator for 3 to 5 hours.
Cook (boil or microwave) potatoes until they are tender (do not over cook). Allow them t o cool.
Pull onion wedges apart so that they are in 2 to 3 layers.
Drain the meat from the marinade (discard; do not keep the marinade).
Using METAL skewers (don't have to soak and can be re-used), thread the meat, potatoes, onion and peppers (leave 1/4" between each unit).
Broil* on an unheated rack of the broiler pan 4" from the heat for 8 minutes. Turn the meat and brush with the glaze (stop 5 minutes before the meat is done).
Serve with rice, cous-cous or salad.
* Of course, you can do this on your grill also.

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips