I'd forgotten that it was Good Friday till I got to the gym and the
place is packed out -- which means most everyone has the day off around
here.

It started raining a little earlier than was expected, and more is on
the way. I might get the last burn of wood in the fireplace for the season!

Going to do a lamb braise in the LeCreuset French oven. I thought about
using the tagine. Thinking about that, I've got a lot of Swiss chard and
some other greens I need to use. I wonder how the chard would do with
garlic and bacon in the tagine? The tagine is also a piece of LeCreuset
so it's got a pretty good sized base.

Have a Good Friday, everyone -- however you observe it!

--Lin