Fleecy cloud high up and above the sky is a dandelion that travels the endless fields of an angel's garden.
A soft touch of breeze and gentle tickles from the wind is a kiss that welcomes you into the land of nature.
Whispers of river is the story that you want to share with your friends,
and there you are, waken up by the rays of blissful sunshine hearing the songs of love from your singing birds.
I am the invited passenger of its towpath learning to lie down low.
Walking through the meadow, I hear the sense of being, just Being.
I've never felt so close,
I have never come this far to reach beyond of what is seen.
Raindrops on my skin is a honeydew that feeds my soul,
cleansed with the morning's dewed grass, I shall carry on searching for the sense of calm.
My bare foot isn't a bare soul touching the ground,
the Earth is the grounds that I walk with the pride.
Insignificance of my self has never been so worthy of attention,
and the patience of my will shall come as reward.
Such, is a power that comes as joy.
some lamb rump steak, cut in chunks
pinch of cumin, dry roasted and ground
pinch of salt and pepper
1 dried red chilli, crushed
1-2 garlic cloves, crushed
some rosemary, stalks used as skewers and handful of leaves, chopped finely for marinade
good handful of fresh mint, finely chopped
1/2 lemon juice
Prepare the lamb by massaging them with all ingredients.
Make sure you do this by hands not with spoon. Good hand job will really help to penetrate those wonderful flavours into the meat.
Once the meat is well coated start putting them together in the skewers and leave them for good few hours at least (longer the better really).
Of course, if you like, you can just cook these as little individual bite size pieces or as individual steaks.
As you can see, I cooked mine on the BBQ which gave the meat another depth of smokiness. But you can always opt to grill them or pan fry them if weather isn't permitting.
Hope you enjoy.