with Mary Anne Mohanraj
Oh, am annoyed with myself. This trifle started out so well, but then it went terribly awry. These are from the first stages, when it was still full of hope and promise…
Kiwi, blackberry, lime jello, ladyfingers, sherry.
This post is not for any vegetarians / vegans.
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It turns out that if I impulse-buy an entire frozen lamb at Costco ($5.29 / lb), I AM capable of cutting it into small enough pieces that I can fit it in the chest freezer + fridge. Even if I only have a garden saw on hand to use to get through the bone.
Not the most elegant butchery in the world, and I got very tired and was glad that I could tap in Kevin to do a few passes with the saw near the end, but basically, I can do this. Maybe better to start earlier in the day, though. And buy a bone saw first.
I will spare you the photos. 
(I might show them to my friends at Carnivore Oak Park, though, just so they can be amused by my amateur efforts. I think I’ll leave the bone-cutting to them for the most part, going forward…this is hard work!)
Also, if you need an emergency amputation by the side of the road (which I am about to watch on my current medical TV show, by pure coincidence), I think I might be able to manage it. I’ll definitely need a saw, though.
Made a passion fruit curd trifle last night. It was very pretty, but I want to tweak the recipe some — it came out a little too sweet overall for my tastes. Less sugar in the curd, I think, and maybe make the orange jello with some lime juice instead of some of the water — you can do that with jello, right?
Might try this again for our Easter party. . If I get the recipe down, I can include it in the Serendib Teatime mini cookbook we’re planning to do later in the year…
