I love lamb chops. I don't have them much due to cost, but maybe I'm due. I think the last time I made them was last Valentines Day.

Last night I tried a Food & Wine wings recipe for the so-called game. A little spicy* (gochujang) but mild enough for my heat-wuss wife, and a little sweet (honey). Highly recommended.

* I used Aleppo pepper in place of gochugaru, and do not know how that substitution affected the heat.

Here is a link that might be useful: Wings with Angry Sauce

Since this is a new recipe review, I'll share the shocking news that making lamb chops or wings would be a new venture for me. You know how there are certain recipes where you volunteer to be the taste tester?:)

Daughter working first busy season in auditing (oy vey!) There must have been a run on whole wheat pitas. Her one day off, and three different stores were out this weekend. I'm going to surprise her tonight. I had the best dang time watching them puff. Can't tell you how they taste -- they're all for her:)

Pitas cooling

Here is a link that might be useful: Whole Wheat Pita

This weekend I made Portuguese Broa, a yeasted cornmeal bread, by the No-Knead/Artisan Bread in 5 minutes method. It turned our very well! I baked one loaf and have the rest of the dough in the fridge to make another loaf. I only made half of this recipe:

3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1/4 cup honey
2 tablespoons olive oil
1 1/2 cups stone-ground cornmeal
5 cups unbleached all-purpose flour
cornmeal, for pizza peel and dusting the top

MIXING INSTRUCTIONS
Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
Add oil and honey.
Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after rising, however it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 7 days.

BAKING INSTRUCTIONS
Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.).
Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
Twenty minutes before baking time, preheat oven to 450ú F, with a baking stone placed on the middle rack.
Place a cast iron skillet or empty broiler tray on the bottom rack.
Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife.
Slide loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time.
Remove from oven and cool on wire rack.
Allow to cool before slicing.