What did we cook in OC?, Entirely ecumenical; breakfast lunch dinner + in-betweens and afters

[Priscilla]

Yep. Yet more caprese. And salmon. With, and without, grilled summer squash.

[Priscilla]

For Taco Friday last Friday, it was slow-roasted lamb shoulder―effectively, lamb carnitas. One of the very best taco fillings. I wrote about it in Taste of Orange County a year or so ago (almost exactly, turns out!) and we have had it many, many times in the intervening months.

This most recent, especially delicious, shoulder was from Jordan Market in Laguna Hills, subject of its own OCFN topic. So my list of where I can score domestic lamb shoulder grows to three.

[Priscilla]

French onion soup last night that just happened to be so frugal as to be completely free, by my kitchen standards―to wit, if I already own it, it's freeeee. And if said free meal is something as time-consuming to make and as luxurious as French onion soup, well, that's just gravy.

Caramelized onions and beef stock from the freezer. Note to self: Always have caramelized onions in the freezer. There's (almost) always beef stock, but add in the onions and you're golden for this soup. Also from le freezer, some excellent Dean Kim/OC Baking rustic bread, parfait for the essential crouton ferrying the excellent Gruyere from that little cheese boutique I like to call Costco.

And that, as Mario says, is the dish.