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 Navarin d'agneau - okay, it's lamb stew, but I made a fussy recipe that involved straining, cooking different vegetables separately, etc. Of course, I couldn't use just one recipe either, so it was a mashup of two. Anyway, it had carrots, turnips, those small C-size gold potatoes, carrots, peas, haricots verts, cipolline, and a bit of tomato paste. It was quite delicious. We were out of town last weekend and I should have waited to make it (red meat one day a week) but I had a craving. Oh, I used a lamb shoulder chop with a round bone that weighed 1 1/4 lbs. Perfect for two people.

Update on the swordfish steak. I may have made it once and didn't care for it, but it was $9.99/lb and looked super fresh. With the help of the internet, 130F is what the internal temp should be. My partner was on the case. It was phenomenal!

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