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 folk artist who loves flowers - my own flowers, grown 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 junky 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 ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.

JEWELS OF MY SOUL

JEWELS OF MY SOUL
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