Covid-19 will keep at least some people from attending Holiday family gatherings that, according to medical experts, can become Super Spreader events.  But to reject these family events goes against our innate inclination to be around family and friends, especially during the Holidays. But I will ask you to please, mask up, and distance yourself from any situation that could cause you, and others, harm. Don’t forget, as many as 40% of those infected show or feel little or no symptoms, but they are abundantly capable of giving you Covid-19.  Expert predictions say that in the very near future the number of Covid cases, and deaths, will skyrocket, even more than recently reported. Please protect yourself, and the lives of others. Be patient and wait until the vaccines arrive before returning to a more normal life. The USA needs your help…mask up, socially distance, avoid family/holiday gatherings, wash your hands, be safe, and please, stay alive.


Worlds Greatest Lamb Stew Recipe   (mine 🙂

2.5 lbs lamb shoulder chops bone in
2 or 3 large russet potatoes peeled and cut into bite sized chunks
6 med carrots peeled and cut into small chunks
2 good sized parsnips
(add 15 or so Brussels Sprouts optional) 
2 large garlic cloves diced
1 big onion well cut
4 bay leaves
1qt beef stock
1 cup red wine
3 cups boiling water into which you mix 3 big tbls “Better Than Beef” paste bouillon
15 Mushrooms peeled and cut
Olive oil
Herbs de Provence
Chili Powder
Worcestershire Sauce 
Cut meat off shoulder chops. Remove excess fat. Cut into bite sized chunks. Save bones.
Dredge meat and bones in flour mixed with salt and pepper
Add liberal olive oil to stew pot, bring up to temp add meat and sauté lamb and bones until browned
Add qt of beef stock bring up to a simmer and cook for 15 minutes.
Add all veggies ​
Add about 3 cups of boiled water with the well mixed beef bouillon to just cover meat & veggies. 
Add salt & pepper, chili powder, cumin, and herbs de province to taste, and few dashes of Worcestershire sauce.
Simmer, do not boil, for 2½ hours
Serve with hearty bread and butter, and a decent Cote de Rhone.