There’s a coworker I used to have (and friend I still have) who has this uncanny ability to get gifts. While working with her for two years I saw countless customers and coworkers bring her trinkets and tokens and treasures. “Just because.”
Because they knew her, knew what she liked and loved and what she would gladly and humbly accept. In fact, I did this quite often. I’d see something while I was out and about and go “This is so Bunny!” then happily reveal it to her during one of our shifts. Or hide it in her mailbox.
Even though I used to partake in the gift giving (and quite frequently at that), I also used to feel a twinge of jealousy every time she’d display her newest present and wonder, “How does that happen?!”
Love. That’s how it happened. Bunny is openly and unapologetically in love with things. Big things, little things, silly things, spooky things. She is effusive and passionate and jovial when it comes to what she likes. So, when people see something big or little or silly or spooky, they think of Bunny and they bring it to her. Her eyes light up and she squeals with gratitude. Sometimes there are tears, sometimes there are hugs.
And then she treasures her presents. Displays them, uses them, appreciates them in a way no one else can.
In the 10 months that I’ve been behind the bar at work, I’ve begun to feel a bit like Bunny. I’ve had customers and coworkers bring me things. “Just because.” Sometimes, it’s vintage aprons. Sometimes it’s a secret trinket. Mostly, it’s food. Cheese, peaches, sourdough starters. And lamb. Beautiful, delicious, locally grown lamb.
A semi-regular who I adore and see far too infrequently, brought me a pound of ground lamb from his mother’s farm awhile back. I knew immediately what I wanted to make with it. I had a version of this lamb flatbread years ago at Mindy’s HotChocolate (are we even remotely surprised I’m recreating a recipe from my beloved mecca?). And, just like Mindy’s, mine is made with local ingredients and mostly homemade components. It is a delight. A treat. A gift. “Just because.”
Local Lamb Flatbread
1 pound ground lamb
½ tsp. ground cumin
½ tsp. paprika
½ tsp. ground garlic
¼ tsp. cayenne pepper
1 medium red onion, sliced thin and caramelized
Preheat broiler to highest setting.
Brown the lamb with spices and a generous pinch of salt. While lamb is cooking, warm naan and spread a layer of caramelized onions over the top. Layer with lamb and cheese. Pop under broiler for a few minutes, until cheese had melted. Top with micro greens, mustard, and balsamic vinegar. Cut and serve while warm.