Mint Spiced Lamb Breast With Skordalia

  There are no binds that can confine an intuitive cook. Cooking can be just as full filling to the soul as Love when you learn to listen and hear your heart. Our hearts have been telling us what to eat and when to eat it since the day we were conceived. The Heart’s woodwind section becomes overwhelmed with the incessant bombardment of the percussion that is the media. I am very apologetic because the heart cannot spin a soliloquy grand enough to be heard above the torture of the television’s song. I wonder if perhaps my friend Ken has taken the precaution to live without television in an effort to hear his heart without any impediment. Then again he is just probably too lazy to lug it up 5 flights of stairs in New York City. Once I was cooking with friend at the James Beard house and I stopped lugging myself by the 3rd floor of our elevator-less hotel. Regardless of which side of romanticism we stand on can any of us really blame Ken? Once we free ourselves from the couch and clear our minds with the smell of the seasons, we can really commit to the self-gratification that we deserve. I did not walk into the grocer with this recipe in mind. It presented itself and the intuition of my open heart told me to desire and acquire it. Cooking with the seasons is not a new concept that Jamie Oliver created. It is exactly the way things were before tomatoes had been modified to sell in December. I would even jest to propose the next time any of us go to a café that is selling an unadulterated raw tomato salad in December, we shall order it and throw it across the dining room. If there is a gentleman wearing linen there, then throw it at him and kill 2 birds with one stone. I got your Food Revolution right here Oliver.