Ambrosiac musings of a food maniac

As I've told you before, I really like kid goat meat. It is reminiscent of spring lamb, but much more tender and a lot less fatter. This dish is great served with rice (I used whole rice) that can absorbe the tastes from the rich gravy.

Last January Keren and myself celebrated my birthday at the 'Salon' restuarant in Tel Aviv, one of the most applauded restuarants in Israel. Lots has been written about Mr. Shani and his restaurant and by greater writers than yours truly, so I will leave the superlatives to them.

I love springtime. It's when some of my favorite green vegetables become available: snow peas, brussel sprouts, fava beans and the king of spring vegetables, the green garlic. When very young, before the bulb has separated into cloves, I like to slice them whole and make into green aglio e olio. A few weeks later, the bulbs are all grown up and can be used just as the plain dry garlic, but with a twist.