Winning.

"I am on a drug. It’s called Charlie Sheen Ann's cooking. It’s not available (unless you know her). If you try it once, you will die be hooked. Your face will melt off and your children will weep over your exploded body your tastebuds will explode with joy." 


"That's Cooking anything besides Ann's gourmet deliciousness is for normal people.  People who aren’t special. People who don’t have tiger blood and Adonis DNA." 


"I’m tired of pretending I’m not a total bitchin’ rock star cooking goddess from Mars and people can’t figure me out; they can’t process me. I don’t expect them to. You can’t process me my rad cooking skills with a normal brain"


"I have a disease a problem with coming up with awesome blog posts?  BS.  I cured it with my brain." 


"I have a grandiose life.  Sorry my life is so much better than yours (just kidding, I'm sure your life rocks, too).  I planned it that way." 


"I'm gonna win inside every moment and they people who think they can't cook can find their most comfortable chair in their small lovely house and sit back and enjoy the show." 


"Wow - Winning!"


I know I shouldn't even waste space on my blog on Charlie Sheen because that kind of attention is exactly what he is seeking, but I can't help myself.  What a total whack job, huh?!  That guy is seriously delusional and I laughed so hard watching him on the Today Show that I may have watched a couple several more times on YouTube later that day.  And the day after. 


And then today?  With the "goddesses"?  Oh my.  I actually don't really have any words for that. 


I also really hope CBS doesn't let him come back to the show, for $3M an episode, or 5 dollars an episode.  Take a stand, CBS!  If you are reading this (which I am SURE you are), tell him to go take a hike and he'll just have to hope he finds a way to bottle his Adonis DNA and sell that to various losers and other people with regular, non-tiger blood.  Now THAT would be winning, don't we think?




Making lamb chops on a Monday night?  Duh - Winning!


I really love lamb and have to block out of my mind the fact that I'm eating a baby lamb, because baby lambs are really cute if you think about it and oh-my-gosh-now-I-really-do-feel-sad-and-might-want-one-for-a-pet-if-my-husband-will-let-me-it-can-live-in-the-shed-outside. 


Anywho, a few months ago, I went to a cooking class with my brother-in-law's girlfriend and mother-in-law and they were making a lamb roast (along with roasted root veggies, salad with truffle vinaigrette, and apple pie...now I'm drooling just thinking about it).  The lamb was so easy...he just rubbed garlic, rosemary, salt, and pepper on it, and put it in the oven for like 2 hours (I really wish the cooking class still had wine, especially when dinner takes 2 hours).  When I decided to make it myself, I didn't have 2 hours of cooking time, so I picked up some bone-in lamb chops instead.  Came out beautifully!  I served it with roasted brussels sprouts and baked potatoes.  Whoo!

Rosemary and Garlic Lamb Chops
Source: Adapted from Emeril, inspired by the former chef of Lemaire Restaurant, Richmond VA

3-4 bone-in lamb chops, 1" thick

¼ cup freshly squeezed lemon juice
4 cloves garlic, minced
3 Tbsp. chopped fresh rosemary
1 Tbsp. kosher salt
2 tsp. freshly ground black pepper

Preheat broiler to high.

Using your hands, rub lamb all over with lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with salt and pepper and place the lamb in a roasting pan.

Broil the lamb on high, 4-5 minutes on each side, or until meat thermometer inserted into center of the roast registers 145 to 150 degrees F.

Remove lamb from the oven and allow to rest for about 15 minutes before carving