Text 26413, 137 rader
Skriven 2015-04-27 06:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: meat and meetings 574
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 ML> They could have stopped in the normal way and let people off
 ML> the back, as most of the passengers were there to begin with
 ML> (at South Station, the origin, people board from the back).
 NB> But that would have been sensible...  ;)

Easier for the engineer their way, as my way would require
them to know exactly how long the train was so as to align
the rear cars with the platform. I would have thought that
they already knew, but apparently not.

 ML> Much of the company was fine, but then I got sucked into a
 ML> preparatory board meeting of the local concert series, which
 ML> didn't thrill me; then the next week the same thing happened
 ML> at a dinner party that was preceded by the formal board
 ML> meeting, at which every member except the chair offered me
 ML> a position on the board, which the chair vetoed, saying that
 ML> I could do the work, but no way would I get the recognition;
 ML> this was fine with me, as I had no intention of either doing
 ML> the work or getting the recognition.
 NB> So, were the dinner parties billed as including the meetings...? 

The first was not; the second was. The first was a sort of
stealth meeting and caught me semi-unawares. Rosemary is a
civic mainstay and a public figure these days, so if I get
invited along I generally know what's coming. Last night we
were invited for a cocktail party that turned out to be
a de facto (and almost quorumed) meeting of the Democratic
town leadership. I responded to this by drinking a quarter
bottle of Jim Beam in two hours and becoming almost
immune to the gabbing. One of the other guests brought
something that I'd never had before - lamejuns that were
covered with pickled peppers and said to be Lebanese. She
also tried to enlist my interest and support in a campaign
to eradicate the invasive garlic mustard from coastal
parklands. I said that the best thing to do (I've said
this about pigeons, squirrels, kudzu, and Canada geese)
would be to create a culinary market, which would ensure
persistent harvesting.

 ML> My latest idiocy: I have two blood pressure medications, one
 ML> being a one-a-day, the other being a two-a-day. I got them
 ML> backward. So I'm taking the two-a-day once a day and the other
 ML> a full dose in the morning and a half dose in the evening.
 NB> Oops...  is it working ok...?   Hopefully it's for a short enough time
 NB> it shouldn't make a big difference long run, anyway...  ;)

Hard to tell. I haven't keeled over yet.

Lamejun
categories: Armenian, Irish, Boston, lahmedzoon, bread, pizza
Yield: 12, enough to serve 6

DOUGH
1 pk active dry yeast
1 c warm water
1 1/2 ts sugar
1/4 c canola oil
3 c flour
extra canola oil for the bowl
MEAT
1 1/4 lb lean ground lamb
1/2 c finely chopped fresh parsley
1/2 green bell pepper, cored, seeded, and finely chopped
2 cloves garlic, finely chopped
2 ts salt
1/2 ts ground allspice
1/2 ts ground black pepper
1 1/2 ts paprika
1/8 ts cayenne pepper
1 3/4 c crushed tomatoes
3 Tb tomato paste
extra flour (for sprinkling)
1 lemon, cut into wedges (for serving)

Like pizza, lamejun cook at a very high temperature, but they're
very thin. Depending on your oven, you may want to lower the
heat slightly. To freeze, stack the lamejun in pairs, meat sides
facing. Reheat in a 350F oven.

For the bread.

In a bowl, stir the yeast and 1/4 c water; set aside
for several minutes.

With a wooden spoon, stir in the sugar, oil, 3/4 c
water, and 2 3/4 c flour until the dough comes
together. Sprinkle the remaining flour on a work
surface. Turn the dough out and knead for 3 min.

Oil a bowl and turn the dough into it. Cover with
plastic wrap; set aside for 1 hr or until the dough
doubles in bulk.

For the topping.

In a bowl, combine the lamb, parsley, bell pepper,
garlic, salt, allspice, black pepper, paprika,
cayenne, tomatoes, and tomato paste. With clean
hands, mix thoroughly. Cover and refrigerate 1 hr
to overnight.

To prepare.

Set the oven at 500F. Place a rack in the oven's
lower third, another in the upper third. Dust
2 baking sheets with flour.

Sprinkle flour over a work surface. Away from the
floured area, turn out the dough and knead 1 min.
Divide the dough into 12 pieces. Roll each into a
ball and set on the floured surface. Cover with a
clean cloth and rest for 15 min.

Working on the floured surface with floured hands,
flatten a ball of dough. Roll into an 8" round.
Transfer to a baking sheet (put 2 rounds on each
sheet). With a 1/3 c measure, scoop up filling and
use an offset spatula or your hand to distribute
the meat on the round, leaving a 1/4" border.
Repeat with the remaining rounds and filling
(bake lamejun 4 at a time).

Bake for 12 min, switching the position of the
sheets from back to front and top to bottom
halfway through baking, or until the meat is
cooked through and the crust is brown. Set the
rounds on wire racks to cool. Repeat with
remaining dough and meat. Serve with lemon.

Adapted from Anne Ryan Ovoian and Favorite Recipes
from Armenian Memorial Church

Making Armenian lamejun like their Irish mother
taught them, Boston Globe 6/4/13
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