Saw the oncologist today, and he continues to be upbeat about my status. Among the big, serious questions we had for him was whether I could eat sushi, and he said that my white blood count is so high that there wouldn't be any danger in it, though he had the look on his face as though he wondered why on earth I'd want to. I've only lost half a pound over the past few weeks (more ice cream needed), and the oncologist seems to think that I'm in as good shape as we could ask for going in for the surgery. So Jerry and I are encouraged (not to mention scared shitless at the thought of the surgery, but This is a Good Thing, considering that the prep for the Whipple is like the prep for a colonoscopy).
Leaving those thoughts aside, I am following the advice of a Whipple survivor on one of the pancreatic cancer forums: he said that it's all well and good to eat healthy food as I prepare, but that for the next two weeks I should include all the foods I love, since I'm sure not going to love them for a while post-surgery, and it's good to have good memories.
That being the case, I cooked (and ate some of) a lamb roast for Jerry, Max, and Anya yesterday. Jerry kept wondering why we ever became partial vegetarians and Anya said she loved the sauce. So, this is for Anya:
Mouton Moutarde
Preheat oven to 325
leg of lamb, 3-5 pounds
good mustard
dark brown sugar
Spice mixture:
1/2- 2 t each of ground ginger and cinnamon
1/4- 1/2 t each of nutmeg, ground coriander, ground cardamom
pinch allspice
for basting:
1 - 2 c coffee
for sauce:
2 t cornstarch dissolved in 2 t water
about 1/2 c currant jelly (or grape)
Spread the lamb thickly with first the mustard, then the brown sugar. Mix the spices and sprinkle all over the lamb. Put the pan uncovered in the preheated oven. After about 15 minutes, baste with the coffee, and after that baste every 15 minutes or so with the pan juices. Roast the lamb until it's to your taste (we like it rare, at 135 internal temp, about 30 min/pound).
While it rests, thicken the pan juices with the cornstarch-water mixture, then add the jelly. If you don't have currant jelly and have to use the grape, you might want to add a squirt of lemon juice. Serve the sauce separately.
Recipe adapted from Elsie Lee's Second Easy Gourmet Cookbook, 1968 and probably long out of print.
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2 comments:
I am glad that everything has gone well and you will be ready for surgery soon. This is your door to recovery and that is what everyone wants to see happen.
Your recipe reminds me of a story once told by W C Fields. He was traveling out West leading a lamb by a tether when he was attacked by Indians. He described the fight in detail and how he fought his way through "dragging his lamb behind him" until finally the Indians were defeated and ran away. Fortunately Fields emerged without any serious injuries. A member of the audience then asked, "But what happened to the lamb?" W C Fields dryly replied: "He was very good with mustard."
that recipe sounds really good, thanks for sharing. i agree with you, enjoy all foods you love now. it is a good excuse to eat anything you want.
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