Last night, made one of our favorite Jamie Oliver dishes: Moroccan Lamb with Couscous. Red onion sautéd with chili pepper, diced tomatoes, parsley, garbonzo beans (used butter beans this time), cumin, salt and pepper—and mashed a bit. The lamb is rolled in cumin, salt and pepper and sautéd in olive oil. All is served on a bed of couscous (with a dash of fresh lemon and salt) and garnished with sour cream (fresh from the Essex Farm). Also made David Cohen's recipe for baked cauliflower with parmesan cheese—check his blog at www.bakedbeads.com.