Recipe – George style Dagwood sandwiches: Layer six
Image by George Morris
Top with lettuce, bacon slices (browned… crumbled would be even greater) and Emmentaler cheese.
How to Make Bircher Muesli (Overnight Oats)
Picture by simpleprovisions
lamb heart on toast
Image by telepathicparanoia
The only two pieces of offal I received from this lamb had been the liver and the heart. I started with the liver, so it seemed fitting to end with the heart.
I realized how to slice up the heart from this: headedoutwest.com/lamb-heart-with-peaches-and-balsamic/. Generally, slice off the excess fat at the prime, then minimize open the chambers and take away the strings and walls. Chop into bite-sized pieces and grill in a sizzling pan with some salt and pepper.
I served them on toasts with garlic scapes (toasted in olive oil) and a slice of plum. The plum was perhaps overkill — the heart itself was so delicious that it truly didn’t need to have that a lot dressing up.