As you may have seen I’ve just come back from ProBlogger, which is like ComicCon for the blog community, minus the Trekkies and dress ups unless you count this get up…
The attendees consist of about 20 guys and 780 women, majority of whom have left their families behind for the weekend. You can imagine how tame the bar area of such a conference is…especially when you add a late 80’s/early 90’s dj and about 500 litres of wine.
Non-bloggers would find most of what goes on their mind numbingly boring, I even saw some bloggers cat napping in some sessions (not pointing fingers), however there are always snippets for anyone who wants to do anything to take away.
Listening to successful and entrepreneurial people discuss how they made their dreams come true and with a lot of hard work and a little luck is kinda inspiring no matter the size of your dreams. It may sound a little evangelical but I assure you, it’s wind in your sails.
The thing about working for yourself, often by yourself, is that sometimes you lose steam, so for me this weekend was like a great big jolt of steam right up my clacker. Don’t worry, nothing was singed.
A few key phrases resonated with me like this gem…..
It’s ok to be a glowstick.
Sometime we need to break before we shine.
But also Carly from Smaggle explained how a task expands to the time you give it. If you faff around things take you ages, if you focus and limit the time to get it done, you smash it out.
Uh ha, yeps. This is very relevant to me because I get distracted – oh look, a shiny thing – so I’m going to work on my productivity and focus.
The one time that this idea isn’t relevant is cooking. That just takes the time it takes for obvious reason but everything else can be managed with a little effort.
You don’t actually need to give it too much attention, but you can’t leave the house. Dad arrived back from his epic round Australia journey and all he requested for dinner was a roast, so I thought this was the perfect meat treat for my prodigal father.
5 Hour Greek Slow Roast Lamb
What you will need :
5 Hour Greek Roast Lamb
- 1 x 1.5 leg of lamb
- 3 cloves garlic, chopped into slivers
- lemon zest, chopped into slivers
- fresh oregano
- fresh mint
- 1 cup white wine
- 1 cup chicken stock
- salt and pepper
- olive oil
- 2 large onions, peeled and halved
Warm Cauliflower and Eggplant Salad
- Half cauliflower, florets only
- Half large eggplants, cubed
- 10 brussel sprouts, halved
- A handful of fresh oregano, leaves only
- A handful of fresh parsley, chopped
- Lemon juice
What you will need to do :
Get your lamb to room temp and heat oven to 160C
Stab your lamb all over, top and bottom, and stuff slivers of garlic, lemon and herbs into the holes. Drizzle with olive oil and then season generously.
Place your onions under the lamb on a roasting rack (this is for flavor more than anything) and add your liquids to the pan.
Pop in the oven and baste your lamb every half hour for 5 hours. If your leg is smaller it won’t take as long but you can test the meat for readiness by seeing when it shreds easily.
If it appears to be getting too brown on top you can cover with foil. Also if the liquid disappears add some water to the pan. You need the liquid to prevent the meat from drying out.
At about the halfway mark, drizzle your eggplant, sprouts and cauliflower with olive oil, season well and pop into the oven. The eggplant needs you to be generous with the oil. Eggplant loves oil.
When eggplant is soft and cauliflower is slightly browned it is ready to take out, toss in a bowl with the herbs and your lemon juice.
Serve with the lamb and some smashed potatoes if you wish.