Lamb Stew with Garlic and Rosemary
For years, every single Easter I sang in choir for as many as three services and still managed to host a formal lunch for as many as eight people. The menu rarely varied: it began with chilled carrot puree, followed by both a roast leg of lamb and ham, potato gratin, and asparagus—either with Hollandaise or finished "alla parmigiana" (layered with butter and Parmesan cheese and baked).
But then a pandemic, our move to Virginia, and the ugly reality of getting older descended on me, and that Easter lunch has gradually shrunk. This year it was to just the two of us.
But dwindling numbers and stamina weren't the only things that changed. Read More