Our last supper . . . How sweet life is!

Being our "last supper" together, Birdie and I decided to "dress up" for the occasion, which simply meant donning sarongs. Thankfully, the weather is hot and the bugs are there continue to be no bugs! Many of the others independently decided to "dress up" as well!

Tonight's culinary demonstration is inspired by Greek cuisine — Lamb Leg with Feta, Herbs & Sweet Red Wine — slowly braised.
     Lost in the moment, and having imbibed more than a glass of wine and a Percocet, my notes are sketchy at best in preparing this variation of a Greek Sofrito . . . I need to try out the recipe and tweak my directions accordingly.

1. Use either top round or bottom round cut of lamb;
2. Cut the lamb horizontally about 3/4" to 1" thick;
3. Butterfly each by cutting it horizontally once more, but not all the way through;
4. Pound the meat with a tenderizer to wafer thin (doubled in size);
5. Continue pounding meat with flat side of the mallet;
6. Rub crushed garlic and olive oil over each butterflied piece of meat;
7. Liberally spread meat with an aromatic blend of spices including finely chopped garlic, fennel, salt and pepper;
8. Layer on dried Turkish chilis;
9. Pour 1/4 C port wine on the meat and spices;
10. Sprinkle fresh herbs such as finely minced basil, cilantro, parsley and mint;
11. Add liberally chopped spinach;
12. Sprinkle 1/4 C sheep Feta
13. Roll each butterflied piece of lamb horizontally as tight as possible and then put butcher's net around it OR tie it with half hitches starting at one end and then the other [NOTE: If netting, use a tall beer can with both ends removed so you can pull the netting over the outside of the can and pushing the rolled meat through the can before carefully removing the can.]
14. Cook at 400 degrees for 15 minutes; then turn temperature down to 250 degrees and continue cooking for 1 to 1-1/2 hours OR until the internal temperature reaches 140 degrees;
15. Allow lamb to rest for 15 minutes — it should be pink all the way through.

The moon is fuller tonight and beautifully reflected in the stillness of the Missouri River as we sit down to dinner. Afterwards, we sit around the fire sharing memories of a day well enjoyed.

First Course — Mezetakia 
Black-Eye Pea Salad with Tomato and Fresh Basil • Braised Squid • 
Stuffed Vine Leaves • Roasted Peppers with Peaches • Spanakopita • 
Sheep's Ricotta Salata Cheese 
Soup Course
Chilled Yoghurt Soup with Mint, Cucumbers & Walnuts
Main Course
Lamb Leg with Feta, Herbs & Sweet Red Wine • Roasted Fingerling Potatoes with Cilantro & Garlic • Briam (Dutch-Oven Baked Vegetable Medley with Tamarind)
Dessert
Almond Roasted Fennel Cake with Sesame Seeds • 
Apricot Stuffed with Almond Cream
Wines
Macon Villages Henri Perrusset (Burgundy, France) 
"Perlydia" Cantine Valpane, Barbera del Monferrato (Piedmonte, Italia) 

Fully dark, Kevin leads Alex, Daniel and me through the sagebrush to the hills beyond our camp to experience the "Toilet Bowl" sandstone formation — a somewhat trippy experience that you had to be there to fully appreciate (and maybe not then) . . .