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These adorable little lambies belong on fupenguin.

They also bring to mind a lawyer joke. Two lawyers riding on a train pass a flock of sheep.

Lawyer A: Those sheep have been sheared.

Lawyer B: Yes, on this side, at least.

Man, it’s sooo hard for me to get on at 9 AM when I have students in the classroom who expect to be taught something.

Whine!

I can be persuaded to change the time, Nina. I hope to pick one that is convenient to the largest number of folks. I just took a guess that most people surf from work by preference.

Oh, that’s fine, I just like to whine. 🙂

I’ll try to remember to check it out at work if I can remember to remind myself not to forget. Those students are darned distracting, however. 🙂

You drew a darling picture for us a few years ago, of a mama and little lamb, basking in the sun. Maybe you could link to it again? I loved it.

Deborah – Cutie lamb & mama pic here.

I love lambs. Actually I love lamb singular. Can’t be doing with sheep qua sheep, due to their almost plant-like stupidity, but as sources of tasty flesh they are nonpareil. Know you don’t like ’em, Weasel, but it’s my favourite red meat. I make a wicked Rogan Josh (recipe on application, Mustelids willing.)

My Dead Pool pick’s the same as before. Scant chance of my winning, but then the diabetes pretty much precludes steamed suet pudding anyway. I’ll formally re-insert Glorious Leader in the mix when the time comes.

My mom recently moved in to a place that has sheep next door. The lady keeps them for her sheep dogs to have something to do. They had a lambing a couple of months ago and 2 ewes had 3 lambs apiece! Mom has some vids of them kicking up their little heels and head butting each other. She also has one where they are eating from mama and all the little tails are a waggling. Stupid but cute. 🙂

Silly lambs, weasels don’t shiny, they glisten like faggy vampires

Aww, they’re even cuter than the blow up sheep that was being passed around at the White Elephant gift exchange at the St. Paddies day party this weekend….. 😉

David Gillies,

Lamb recipe? Yes, please share!

CT, I LOL’d.

I have a Peter Graves story. He did a commercial for the mortgage company I worked for in Miami in the ’80s and ’90s. According to the story our head of advertising told me, we had to pay for it to be done in Los Angeles because the actor refused to come to Miami: he was afraid he’d be shot.

Sherman Hemsley (Mr. Jefferson who moved on up, you know) also did a commercial for us. The head of advertising guy told me he was gay as a daisy.

Oh the stories I could tell from when I worked for the mortgage company. Hurricane Andrew and FEMA took a huge bite out of our business (FEMA came down and gave everyone money for a new house at like 1% interest so no one needed loans from us anymore) and then the old guy who owned it died, his wife moved to Israel, and his two Harvard educated kids sold it to Big Company USA who merged with Giant European Conglomerate (its name sounded like a Doctor Evil henchman) and the former mortgage co. was dissolved and everyone laid off.

One interesting thing I learned in the art department of a corporation: there’s a whole subculture of wannabe’s who support themselves doing corporate audio and video work (presumably while waiting to hit the big time). Actors and voiceover people and makeup artist and prop masters. We did in-house production using freelancers and it was always a trip.

One of our films was narrated by a guy who did a lot of work for WGBH in Boston. You’d know his voice instantly. I kept expecting to hear “then, from across the veldt, a pack of hyenas charged at the unsuspecting chief financial officer.”

OK, Lamb Rogan Josh, weirdsister:

1 lb boned lamb shoulder, cubed
2 medium onions, cut into wedges
4 cloves garlic, minced
2 tsp crushed root ginger
1/4 tsp cinnamon
1/2 tsp ground cardamom
2 tsp ground coriander
1 tsp turmeric
1 tsp Madras curry powder
1 tsp cayenne pepper
1 tsp chili powder
1/2 tsp Garam Marsala
1 #303 can whole peeled plum tomatoes
1 tbsp tomato purée
1/4 cup coriander/cilantro, rough chopped
1/2 cup unsweetened yoghurt
2-3 tbsp butter

Melt the butter in a heavy skillet (ideally one with a lid) over medium high heat until it is frothing. Lightly brown the lamb in batches. Remove with a slotted spoon and set aside. Drop the heat down to low and add the onions. Sprinkle the cinnamon and curry powder over and toss to coat. Sweat for 5 minutes until the onions are starting to become translucent. Add the ginger, garlic, coriander, cardamom, turmeric, cayenne and chili powder and toss to coat. Sweat for another three minutes, then add the lamb back in. Add the tomatoes and tomato purée, and stir to mix. Drop the heat as low as you can, put the lid on the skillet, and simmer very gently for an hour or so until the sauce has thickened to nearly the consistency you want and the meat is tender. Add the Garam Marsala and yoghurt, stir to mix, and cook another five minutes. Add the coriander/cilantro, stir through, and serve with rice.

Mutatis mutandis, you can do something similar with chicken thighs. If you halt before you put the Garam Marsala in and put it in the fridge overnight, it’s even better next day. You just warm it back up and pick up where you left off.

DUDE! How can you gaze into those adorable beady eyes and type the words “boned lamb shoulder”?

I don’t like lamb but I’d kill a calf with my fists for some veal.

“no, weasels are shiny” Val-U-Rite spewed forth from my nasal regions. It burnzess….

@Chris Taylor: While I agree with you that veal is tasty (as in very, very tasty), have you ever seen veal on the hoof? It’s just wrong. I’d rather go shoot it in the wild, drag it back, skin it, carve it up, cook it, and (here’s the best part) eat it.

Weasel, I’ve never been a sentimentalist about livestock. I’m as un-squeamish as they come. The thought of slaughtering and eating a little baa-lamb arouses in me the same galactic level of indifference as contemplating eating a lettuce. They’re foodstuffs. One is ambulatory, the other is not; they share a qualitatively similar level of sentience.

As for veal: white veal is insufficiently flavoursome. Pink veal is great. The Wienerschnitzel is a thing of joy and beauty. And if you want to stop people eating calves, stop drinking milk. I think it’s a great thing that we eat the waste products of the dairy industry rather than just killing them with a captive-bolt gun and dumping their carcasses in a landfill.

David, if you drew a face on a potato, I’d give it a name and make it a pet and carry it around with me in my pocket until it crumbled to dust.

I’m absolute hell for anthropomorphizing.

We all learned in Jabberwocky that giving someone a potato is a sign of deepest affection.

Oh, Mister Spuddy! I miss you so much!

I have a much daintier lamb recipe:

Roar loudly and break the lamb’s neck, then gobble the lamb down while clawing anyone who gets too close.
Sleep.

Linkiest has a very confused lamb who appears to be auditioning for an old Bob Hope movie.

http://viralfootage.com/?p=6251

That is unbearably cute, Gary.

“Aaaaugggh! Mint sauce!”

*gallumph-gallumph*

“Nooooooo! Rosemary!”

*gallumph-gallumph*

“Aaaaugggh! Mint sauce!”

*gallumph-gallumph*

“Nooooooo! Rosemary!”

*gallumph-gallumph*

Par’m me for that line of thought — I just had lunch with the Iraqi kay-dets…