rofl, thanks, jessicavanderhoff, glad to know I wasn't the only one with such dark thoughts but I love the little cat way to much to throw him in a pot, lol We have a nice carrier for the cat that we might put him to teach him a good lesson if he attacks anymore of my window sill tomatoes, thanks for the idea. :) Yes, winnjoe, after all the trouble of diverting a feline's attention it would still go for the prized tomato. You have tomato loving squirrels I think it might be useful to try one of those predator urines (yuck) you can buy in hunting supply stores it might work. Wish you the best with that and hope you get a few tomatoes for yourself too.

Do not be deceived into thinking that a scarcity of ingredients makes a tasteless stew! The following recipe is absolutely delicious. I've often made it using lamb chunks instead of the chops. (Sorry, not a grain of barley in any of the following!!) Irish Stew 750g lamb chops 1 large onion, sliced salt and pepper to taste 2 cups water 6-8 large potatoes, peeled and halved 1-2 tomatoes, chopped (optional) Lay the chops in a casserole dish, cover with the onion slices, sprinkle with salt and pepper and pour over the cold water. Simmer slowly for 2-3 hours. Add the potatoes to the meat, and simmer for a further hour until the potatoes show signs of breaking up. Add the tomatoes with the potatoes if liked. Add more water if necessary, but the stew should not be too watery. This one is nice, too. Lamb Hotpot with Crunchy Dumplings 1kg boned stewing lamb (breast or shoulder) 3 tablespoons oil 1 onion, peeled and sliced 2 carrots, peeled and sliced 2 tablespoons flour 450ml stock 2 bay leaves salt and ground black pepper 250g can butter beans, drained Dumplings: 185g self-raising flour 90g shredded suet grated rind of 1 lemon 1 teaspoon mixed dried herbs salt and ground black pepper water to mix Cut the meat into cubes and fry quickly in the oil to brown. Remove to a plate. Add the onion and carrots to the pan and fry gently until softened, about 10 minutes. Stir in the flour, then add the stock and bring to the boil, stirring until thickened. Add the bay leaves and seasoning and return the meat to the pan. Transfer to an ovenproof casserole dish, cover and cook for about 1 hour at 180C. Stir in the butter beans. Make up the dumplings by mixing the dry ingredients together and mixing to a stiff dough with the water. Divide into eight small balls. Drop into the casserole and cover again and return to the oven another 30 minutes, uncovering after 15 minutes to let the dumplings go crunchy and browned on top. Serve hot with green leafy vegetables or leeks. And a couple more: Lamb Stew 1kg boneless leg or shoulder lamb, cubed seasoned flour 2 tablespoons oil 2 tablespoons butter 90g bacon, cubed 1 clove garlic, crushed 3 1/2 cups chicken stock 2 tablespoons butter, extra 12 small onions 12 baby carrots 3 small turnips, cut into quarters 1 tablespoon sugar 500g green peas, shelled 1/2 cup finely chopped parsley Roll meat cubes in seasoned flour, shaking off excess flour. Heat oil and butter in a large saucepan and fry bacon until starting to brown. Add lamb and garlic, brown lamb all over, over moderately high heat. Add stock, stirring and scraping the bottom of the pan well. Bring to the boil, cover and simmer for 1 1/2 hours. Heat the extra butter in another saucepan, add onions, carrots and turnips, toss for a minute to coat with butter. Sprinkle sugar over and toss again until all vegetables are glazed. Add to the stew and cook for 15 minutes, covered. Add peas and cook for another 15 minutes, or until lamb and vegetables are tender. Stir in parsley and taste for seasoning. Serve with creamy mashed potatoes and crusty bread. [I don't like turnips, so I omit these.] Lamb Wine Hotpot 400g lamb, cubed 2 onions, chopped 1 clove garlic, crushed I small sweet potato, diced 1/2 cup diced pumpkin 1/2 cup sweet white wine 1/2 cup water or stock 1 tablespoon soy sauce 1 tablespoon chopped fresh parsley pinch powdered sage pinch ground cumin pinch dried coriander generous pinch cayenne pepper 1 tablespoon cornflour mixed with a little water Saute the meat, onions and garlic in a non-stick pan until brown. Transfer to a saucepan, add remaining ingredients except cornflour. Simmer covered for 1 hour until meat is tender. Thicken with cornflour and serve with steamed vegetables or wild rice. Beef or veal can be used instead of lamb. [Naturally, I omit the pumpkin in this one! I use yellow sweet potato instead.]

chloebud, thank you for your notes - always appreciated! I had been looking for a lighter lamb stew, and yours looks like the perfect one for our tastes : ) This is the one I've been making, and very rich as you can see but we do love it. Great on a cold, wintry night, served with crusty bread. Notes: I didn't use Guinness, I thought that'd be too rich, but did use a very malty beer. Also, this is best when made 1 day ahead, refrigerated, then reheated : ) I cut the recipe in half the first time I made it to be sure we liked it, but always make the full amount now and freeze any leftovers. Lamb Stew • 3/4 pounds thickly sliced bacon, diced • 3 pounds boneless lamb shoulder, cut into 2 inch pieces (may use less if needed) • 1/4 teaspoon salt • 1/4 teaspoon ground black pepper • ½ -1/4 cup all-purpose flour • 2 cloves garlic, minced • ½ large onion, bite size • 1/4 cup water • 2 cups beef stock • 1 teaspoons white sugar • 2 cups carrots, bite size • 1 large onions, cut into bite-size pieces • 3 med-small red potatoes, bite size • 1/2 teaspoon dried thyme • 1 bay leaves • 1 cup Guinness Beer 1) Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. 2) Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. 3) Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and sauté till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 30 minutes and add carrots, onions, potatoes, thyme, bay leaves, and Guinness to pot. Reduce heat, and simmer covered until vegetables are tender. 4) Chill in fridge overnight, skim off excess fat, reheat, and enjoy!

Years ago, someone in the neighborhood had a terrible accident and the rest of us took turns providing dinner. This went on for 5 or 6 months. By about month 4, the family asked people to stop sending dessert. They were grateful for the food, of course, but they didn’t need nightly desserts, which usually lasted more than one dinner. What turned out to be the final month of needing the help, the family also requested we stay and share the meal with them. It was a lovely way to wrap up the process. I did bring dessert then because it was an excuse for me to have dessert! Now when I cook for others I do include a dessert (because that’s the fun part) but, because of my above experience, I wouldn’t if my meal was part of an every night plan. Then I’d probably add a box of clementines or apples.