Rodney Myrvaagnes wrote:

>
> >
> My favorite is Richard Olney's braised shanks in 'Simple French Food.'
> As you can see, his language is
> quaint and the whole thing is approximate. I add comments in []
>
> **********begin Olney**********
>
> Shanks with garlic
> (Souris aux Aulx)
> (for 4)
>
> 2 or 3 lbs lamb shanks, outside fat removed
> salt
> 3 TBS olive oil
> 15 to 20 cloves garlic, unpeeled
> A few TBS water, 1/2 tsp crumbled mixed dried herbs [we usually use
> fresh herbs from the greenmarket]
> 1/2 cup dry white wine
> pepper

That looks like a dish I had it Reims while travelling through France a few years
ago. My French was a little rusty and I wasn't sure if souris translated to
smile or mouse. I asked the waiter what it was and he told me it was lamb. Well
damn. I knew that. It turns out that souris means a knuckle or shank.

Some people must think we are idiots when we ask questions while visiting other
countries. Five years ago I was in Denmark and a family friend arranged for his
friend to pick me up and drive me out to my hotel. It was early spring and the
leaves were just starting to come out. Some of the tree along the side of the
highway had huge birds nests in them, and I mean huge. I asked what they were.
The driver told me in very halting English "Birds make them, live in them". :-)