Tuesdays With Moisi

Шашлык ~Shashlik (Barbecued lamb Skewers)

1 leg of lamb de-boned
3 large onions sliced
Juice from 4 lemons mixed with 1/2 cup olive oil and 4 cloves of garlic crushed.
Lawry’s Seasoning Salt and pepper

Cut the lamb in pieces about 1-1/2 inches thick to 2 inches square. Trim off excess fat. Place a layer of onions in a large pot, then a layer of meat, season with Lawry’s and pepper, then sprinkle with lemon juice oil mixture. Repeat layers until all meat is in the pot ending with onions and lemon juice mixture. Cover and let stand in refrigerator for at least 4 hours or better overnight, stirring occasionally to let all the meat marinate thoroughly.

After the meat is done marinating, separate the meat from the onions. Thread the meat onto skewers, and broil outdoors over hot charcoal embers, turning the skewers occasionally to brown the meat on all sides. Now for the modern method you could use those fish cages to put the meat in and BBQ it on your gas grill. This is a lot simpler by far, but some swear by the old school method.

Serve with rice pilaf and a cucumber, tomato, onion salad.

Growing up when we were part of the Russian Molokan Church I remember the annual all church picnics we had at Brookside Park in Pasadena where there were several open grills cooking this wonderfully marinated lamb. So succulent, so yummy. We’d have rice and salads with it. What a highlight of the year those picnics were! For special family gatherings our pop was the one who marinated and barbequed the lamb or other meat.

It was all about the Son and…

…the sun on Easter Day!

We celebrated the resurrection of Jesus Christ, God’s son early on Sunday morning and then came home to prepare for our Easter meal and the sun shone brightly on us.

I walked about the yard and brought in some color from my Forsythia and Lenten Rose.

We had our traditional lamb barbecue (Shashlik) and sides for our meal. We were so happy the weather was perfect for a barbecue.

I have a confession to make. I did not bake our traditional Russian Easter Bread (Kulich/Paska) this year.
When I was in Italy I saw these in all the grocery stores advertised for Easter and decided to buy one to bring home. It worked perfectly with a texture and aroma very close to Paska.
 

 

Lombardians came up with colomba pasquale (literally “Easter dove”) and its popularity spread throughout the country until today it is an unofficial national Easter bread.There are several stories about its origins. (We have to say “of course” again; we’re talking about poetic Italians, after all.) One version has the colomba dating back to 1176, commemorating the Lombardian victory over Holy Roman Emperor Frederick Barbarossa. During the deciding battle, according to this version, two doves representing the Holy Ghost miraculously appeared on the battle standards.

After our meal we headed out into the sunshine to enjoy some much needed Vitamin D!

For us fair skinned people a portable umbrella was needed to shield our skin from the hot rays! It’s a bit too early for our patio covers to go up here in the Northwest. We usually pull out the patio equipment for Mother’s Day weekend or Memorial Day weekend.

Here we are in April and today I’m checking the calendar to see what’s coming up. We have 2 weddings to attend, one local and one that involves travel the end of the month. We are also getting plans finalized for a 90th birthday party for my parents the end of April. How does April look for you?