L is for Left-Handers' Day

My brother is left handed which puts him in a group that makes up only 10 to 12% of the population.

But when we were kids, I never realized what a struggle he had with every day objects.  Fortunately my parents were not the type to make him use his right hand, but everyday objects are not so forgiving so things like pens, scissors and even tin-openers were a daily challenge.

But having come across the website Anything Left Handed a while ago, his next few presents may see some items work their way into the packages that work for him properly...although after all these years, he may have more difficulty using these left handed design ones than the regular ones at home!

His first present will be a bit of a surprise as am sure he doesn't know that there's a Left-Handers' Day, let alone that it's on 13 August.

L is for Lefton

I'm always looking for more unusual holders for my flowers and this shabby shot shows a Lefton rabbit à la Martha that's full of the joys of spring.

The rabbits will take pride of place on my Easter table this weekend.

L is for Lamb à la Rick Stein

The weather's turned warmer and we're having a BBQ.  But since this is a Sunday and usually devoted to roasts, we already have a leg of lamb in the fridge waiting to be cooked.  And I love lamb.  So we've decided to BBQ it à la Rick Stein.

Gather:

• One leg of lamb (with the bone in if you can butterfly it yourself, or ask your butcher to do this)
• 1 lemon (unwaxed)
• 3 sprigs of thyme
• 3 sprigs of rosemary
• 3 chillies (deseeded)
• 3-4 cloves of garlic, crushed
• 2 bay leaves
• Olive oil
• S&P

Then...

1. Snip off any excess fat or sinew from your lamb and make sure that it lies flat
2. Zest the lemon and squeeze half of the lemon for its juice
3. Strip the herb leaves from the stalks and snip in a cup with the ends of a pair of scissors
4. Snip the bay leaf into thin strips
5. Chop up the chilli and spread over the lamb with the garlic, lemon and chopped herbs
6. Season the meat to taste and put the lamb in a large freezer bag
7. Slug in a good glug of olive oil and massage the ingredients into the lamb through the plastic (keeping hands clean)
8. Set aside and allow to marinade for at least an hour before putting it on the BBQ to cook
9. Serve with lightly-toasted pitta bread and salad

Then enjoy...