Thursday, June 23, 2011

The Orange Race: With a Lamb Recipe


Sole Owner of Orange Race Card Angels

The Orange Race:  With a Lamb Recipe

Starting off on a 3 month adventure with a final destination
of Colorado Springs Colorado is one thing.  But actually
starting THE ORANGE RACE in Green Bay Wisconsin outside
at Lambeau Field is another thing entirely.

I’m not sure who is crazier.  Me or my idea of generating
3.6 Billion dollars for National Debt Training.  The idea is
that 360,000 women from the 5 states of Minnesota,
Wisconsin, Iowa, Nebraska and Colorado would come
forward, plunk down $10,000.00 a piece, and then
receive their very own, piece of the American dream.
What I will be doing with the money will be discussed
around July 9th 2011 so stay tuned! +(~~+~~)+

National Debt Training is the belief that in the spirit of
harmony, no words need be spoken.  Let the money
do all the talking.  Let me do the running, walking, biking
over 1100 Midwestern miles from Green Bay, Wisconsin
to Colorado Springs, Colorado.  Along the way, the old
fashioned way, there will be plenty of time for laughter.

I would hope that every one hundred miles or so, we
could have a concert with women musicians and women
health fanatics who come out to celebrate something
I like to call gratitude and thanksgiving.  You may have
heard of it but how many of us live it every day?

Take the time and think about it if you want to come out and
celebrate the moment in 2012.   I am going to leave you with
a recipe I found from someone who loves Greek food and whose
hometown is Green Bay Wisconsin.  I sure would be amazed if
Diana Moutsopolous would stop by Green Bay, Wisconsin
one more time for a feast of friends +(~~+~~)+

Here is a quote from Diana Moutsopolous :

"In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional dish to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple."

Ingredients

    1 large orange, juiced
    3 tablespoons dark French mustard
    3 tablespoons olive oil
    4 teaspoons dried oregano
    salt and pepper to taste
    10 potatoes, peeled and cut into 2-inch pieces
    1 (3 pound) half leg of lamb, bone-in
    5 cloves garlic

Directions

    Preheat oven to 375 degrees F (190 degrees C).
    In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
    Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
    Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 20 to 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.


And remember, when life gives you lemons, it’s ok to turn them in for oranges +(~~+~~)+

Respectfully in TRUTH,

Christo Strom
Sole Owner of Orange Race Card Angels
Head of Angel Promotions

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