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If you want to try a different flavour to your mince, go Lebanese! Tonight I used cinnamon, nutmeg, cumin, lemon juice, spinach and pine nuts, and it's a refreshing variation on Italian/Mexican/Indian flavourings of mince. I heard Christy and her cousin high-fiving one another the other day for being 'one eighth camel' - my brother was making fatayer pies for dinner, and that's what we're going to have again tonight. The filling is as above.

On other fronts, the Bish has backed the Codfish and decided an eight-year old girl can't choose to become a Catholic. The family is gutted, and I think it'll reflect badly on how people regard the leader of our parish for a while. My friends who are running the programme this year (I just teach it, they run it) are deeply upset but have had to give up the fight. We still have to celebrate First Reconciliation in a week and a half, but this girl won't be permitted to be included. Sad, huh. I emailed the codfish last night about some administrative matters and I added this: p.s. I heard on the grapevine that you have said no to baptising the child in our parish who wants to be baptised. Did you and the Bishop really truly, decide between the two of you that a child who wants to be a Catholic can't be one? Honestly? In our own parish??? What happened to evangelisation? Isn't that what we are supposed to do? What really is your problem? Really? I sincerely want to know. We've been keen to offer solutions, we've offered our support, we have reiterated the power of St A's School and you do not appear, between the two of you, to be coming to the party. So why are you really so against a child becoming a Catholic? It's easy to hide behind legal arguments, but we are looking for a sensible solution in what has always been a Christian community.
That was a couple of days ago... he hasn't answered - yet. OMG... can't wait until Sunday's Mass... not. I feel like we're carrying on the Jesus legacy that JCjnr gave us, and we've been hobnailed by a Scribe. A Sadducee, perhaps. He is a lawyer after all.

I think I'll be keeping my head down and thinking about my writing...


May. 3rd, 2008 05:51 am (UTC)
Mmm - I've made a Turkish-style mince before, which sounds similar, although I didn't add nutmeg. Did you use beef mince or lamb?

I used to use lamb for the Turkish one and it was, in my opinion, better than using beef. Annoyingly though, lean lamb mince is impossible to buy here, so I always end up buying lamb steaks and then putting them in the food processor to make mince. Time consuming, but you end up with a much nicer mince. I do the same with pork as well.
May. 3rd, 2008 10:10 am (UTC)
We're meant to use lamb mince for the pies but I find beef is usually so much cheaper!! However, I much prefer lamb. Mind you, the beef seemed to respond well to the cinnamon and nutmeg.

I really like lamb in things like Moroccan tagine, when I use apricots and other fruits. It seems to go well with fruit. I never thought of mincing the meat in the food processor. I have a hand mincer somewhere at the back of the cupboard but I tend to just buy it already done. My grandmother used to mince lamb about three times over or more until it was almost a paste to make things like kibbe with burghul - Lebanese hamburger, I guess you'd call it. They even ate it raw *shudder*



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