The things you can find on sale at Dillon’s supermarket (part of the Kroger chain) in Manhattan (Kansas).

For Christmas Eve dinner, which has no special significance other than we made it home from Minnesota before the storm hit, only to get walloped in Manhattan, I decided to cook the lamb – with a rosemary, Dijon mustard glaze, to a yummy and greasy thermometer-verified 140F. Accompanied with roasted potatoes and carrots, along with microwaved asparagus in garlic, olive oil and balsamic vinegar, with whole wheat rolls and a mushroom-fat-free-lamb-stock roux. Served with a 2005 Zinfandel from Napa Valley courtesy of Amy’s Aunt Jean and Uncle Mark.

Below is Sorenne doing her best Pebbles Flintstone impersonation on a lamb lollipop.

Nothing like a hot tub in a 15F blizzard to remove the grease and mess and stuff.

Christmas Day is usually T-bone steaks, but now I have to figure out if they are meat tenderized or not (good luck). More about that later.