I’m driving back from Austin today. I’m sad to leave the city but have to get back to reality. I have a lot of stuff to catch up on, and I need to let you in on a little secret. I’m going to Europe in three weeks for a month! I’m so excited to depart on this journey. I’ve only been to Europe on a layover and have always wanted to go back. I can’t actually believe I’m going. It has seemed so far off, but now it is right around the corner.
You might be thinking, but what about Plaid & Paleo?! I have planned posts while I am away. Originally I was going to post as often as I usually do. Over the last couple weeks, the stress of creating 12 extra recipes had me laying awake at night in worry. After attending Paleo fx this weekend, speakers talked a lot about stress management. I love this blog. I love writing on this blog. I love creating recipes for this blog. But I am going on a once in a lifetime vacation, and I have to be able to actually enjoy it! I will be posting about twice a week. I will still be available via email, but please be patient with me if it takes me a bit to respond. Random question: would you like to see pictures while I’m in Europe on my Instagram? Or do you like that I post mainly food? I’d love any feedback!
Okay now onto the food. I love lamb. I don’t eat it very often, but it is such a delicious cut of meat. Even when I didn’t eat read meat, I would still eat lamb about once a year. While I typically ate lamb with mint, I decided to try it with different herbs. I loved the results! This dish makes a lot! I didn’t actually mean to make such a big portion, but I read that it would serve 4 nicely. It can actually feed closer to 6! You can easily cut this recipe in half.