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Marrow bones

February 6, 2012

Here’s some advice: save your 15 dollars, roast your own Marrow bones at home.

I’ll be the first to admit: I’m really late to the party. I should be punished. I should be ashamed. I once previously proclaimed: “I always order bone marrow at restaurants because that’s something that I’d never make at home”. Whatever.

Today I sauntered slowly into downtown and found myself again at Phoenicia Foods (my new favorite place). First stop as always, is the gelato bar. Today I took a tiny dulce de leche. Just a little preparation to prepare myself from seeing too many sweets (in the case) and drunken customers with what is that? bloody foreheads…..yes some lady crashed down the stairs. I tried not to notice as I was grabbing one too many bottles of Celtic sparkling water and making my way upstairs in search of Peruvian wine. And capers.

Perusing the meat case, I was torn between two items. The lovely lamb testicles or the marrow bones. I went with the latter, as I just don’t have a great recipe for lamb testes at the moment. I happen to know just what to do with bone marrow on the other hand.

Drizzle with olive oil, sprinkle with salt and pepper. Then rub them down good with fresh herbs (whatever you have): rosemary, thyme, sage, mint, parsley. Turn the oven on and go sit down with your glass of Peruvian wine. When you are ready and only when, lay the marrow bones on some foil, open the oven and slide them in. 375 degrees works. Go sit down again. Wait about 15 minutes, which is 10 minutes more than you need to pour your second glass. Slice the baguette, and put those in the oven too.

Dinner is served, for less than I pay for the Sunday New York Times. What is really going on in the world?

And completely forgot all about making the parsley-caper salad…

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