The great old debate of style or comfort…
When I was younger I had what some would call a mild shoe fetish, there was something almost impulsive about buying another pair.
It’s like when you finish a giant meal and you think I could never eat another bite, but then dessert comes out and you’re all over it like a fat kid on a smartie.
Well that was me with shoes, I could never have too many. My closet was overrun and my basement was slowly becoming my storage facility. But in getting older the need for comfort has slowly started to take precedence in my life, and not just with footwear.
This past winter I would happily rock a toque, scarves, mitts, and three pairs of pants to beat the cold, and yet I’d see these little tarts running around in next to nothing because apparently being warm is unsexy?
Hey stupid… so is frostbite.
But I too was young and foolish once compromising comfort for looking good, high heel shoes were my weakness and a few of them that I owned I knew walking was a no go, these were my I plan on sitting a lot heels, but man oh man did I look good when I wasn’t moving.
You know what else is super sexy… This bomb ass dinner I made the other night, first attempt at tackling the lamb kofta.
Kofta queen in da house.
1 lb. of ground lamb
1 small onion chopped
2 cloves of garlic
Big handful of freshly chopped parsley
1 tsp. cinnamon
1 tsp. all spice
½ tsp. nutmeg
Salt and pepper to taste
In a large mixing bowl combine lamb, onion, garlic, parsley and spices then with your hands mix and mingle all your ingredients until everything is good and combined.
Next you’re going to shape the meat into sausage-sized cylinders or you could do these up like meatballs, your call, I went for the traditional “kofta” shape.
Then in a pan with just a little bit of grapeseed oil on medium high heat, chuck in your kofta and cover cooking about 5-6 minutes per side. You want to get a nice colour on the outside and because we’re working with ground meat make sure that it gets cooked all the way through.
Delicious served with olives, Baba Gannouj and hummus.
I also threw together some roasted vegetables, super easy to make and a great side to any protein.
Salt and Pepper to taste
Preheat your oven to 425 and line a baking sheet with parchment paper.
Slice up your veg any way you like then toss them in some grapeseed oil, a little salt and pepper and then onto the pan and into the oven for about 25-30 minutes.
Et Voilà!… Bon appétit!