mine, slightly used.
sigh.
sigh.
I get them for free, though, from the local butcher (Cypriots do not eat them, so the butchers usually just throw them away, even lambs' kidneys). I often have a couple of lambs' ones, either alone or with mushrooms, fried in extra virgin olive oil to just until the exudate loses its pink colour, salted, peppered and lightly sprinkled with dried herbes de Provence, on a slice of toast for my lunch snack on Saturdays. Fit for a king!

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