10 weeks or am I on my way to making it?!

Darlings,In just under 10 weeks, I will turn 30. That's a big number. And of course it falls on a Tuesday. How absolutely putrid.Now, although I've kinda sorta felt like I've been 30 for 10 years already, I am also kind of anticipating waking up on that Tuesday morning (no doubt we will be experiencing some kind of wintery mix) finding a grey hair, a wrinkle that goes from my crows feet down to my laugh lines and the first negative effects of my life long love for the sun.I don't know, am I getting a bit hyperbolic here? Perhaps, but I think the time leading up to your 30th it is acceptable to be hyperbolic. And darlings, lets be honest, when am I ever not? I just feel bad that le hubs has to live through the next 10 weeks with me hemming and hawing over what I've done or not done and what's happening next and where will we live next and will we have a baby and should we get a second dog and what do I want to do with my life and what does it all mean?And then I'll pour myself a glass of wine, catch up on the newest Scandal, feel bad that I didn't go to law school, and probably embark on some crazy culinary adventure like cassoulet or another croquembouche (I will tell you about the time I made a croquembouche and a bouche de noel in one week like a crazy person).The one thing I can tell you for certain is that at some point in my thirties I will buy myself a wildly expensive bag. And not just any wildly expensive bag.The motorcycle bag.I don't need a neverfull (although I wouldn't say no to one), I don't need a Lady Dior (how the hell do you get anything in or out of there? My large hands would get stuck!) and I certainly don't need a vintage Gucci Speedy(although I though I did when I was 19).And let's be honest darlings, I don't need a motorcycle bag. But I really really want one.I love this bag because it is the bag for everything in my closet. It's refined Rock and Roll, it's big enough for Mary Poppins (and my laptop) and it to me, it screams "I've made it." (see above, I'm not sure quite yet what I've made it in, but I'm hoping this next decade will give me some insight).So here's to making room for dreams in the next decade. But anyway,darlings,  enough about lambskin, let's talk about lamb. Lamb is a delicious way to up your red meat game. In my house, we prefer it to beef and just recently were lucky to go in with a friend on some really delicious, really local ground lamb (ah, the joys of living in Maine).Because of this influx of delicious, local lamb, I switched out the hake (put it in the freezer) and decided to go a little crazy.This looks like a labor intensive meal, but it's really and truly not. It's easy for weeknights and perfect for next days lunch."It's not that pretty, but it's delicious" weeknight lambINGREDIENTSFOR THE LAMB1 lb ground lamb1 onion, diced6 cloves garlic, sliced1 tbsp cumin2 tsp coriander2 tsp red pepper flakesFOR THE FLATBREAD3 c. all purpose flour2 tsp. baking powder1/2 tsp. salt3 tbsp. vegetable oil1 cup ice watermore oil for fryingFOR THE SAUCE/SALAD3/4 c. plain yogurt (I love Cabot's Greek yoghurt, but my favorite roomie just told me that Greek yogurt is killing the environment, so let's just add that to the list of things that were once good and now guilt worthy.)1 persian cucumber, peeled, halved lengthwise and sliced as thin as you can wrangle3 cloves garlice, minced1tsp saltJuice of one lemonA couple stems of fresh dill, chopped (I ran out last night :()Fresh mint if you've got it!2 heads romaine, rippedMETHOD 

1. Prepare the flatbread dough.
   1. Combine flour, baking powder and salt in a large bowl.
   2. Add water and oil and mix until moist, but not slimy or sticky.
   3. Cover the bowl with a dishtowel or clear wrap for 10-15 minutes while you prep the lamb.
2. Prepare the yoghurt Sauce
   1. Mix together yoghurt, cucumbers, garlic, lemon, herbs and salt. Let sit at room temp while you finishing prepping dinner.
3. Coat a large saucepan with olive oil and bring to med/high heat.
4. Add garlic and onion and cook until onion is translucent.
5. Add lamb, using a wooden spoon to break it up in the pan.
6. Add pepper, coriander, cumin and salt and continue cooking until the lamb is cooked through. If the lamb starts sticking, feel free to add water or stock, a tablespoon at a time to unstick.
7. Take your lamb out of the pan and into a serving vessel and cover with foil to keep warm.
8. In the same pan, heat up a bit more oil.
9. Take fist size balls of your flatbread dough, roll them in flour, and press down to make flat about 1 inch thick  (you should have about enough for 6).
10. Fry these flour-y dough discs for about 2 minutes on one side and then for another 2 minutes on the other. It's going to get a little smoky, open a window!
11. Either plate the meal by placing the flatbread or the romaine on the bottom and building the lamb and yoghurt up, or by making a wrap with the flatbread.
12. This is also delicious if you have any pickled red onions in the house! 

But darlings, here's to the weekend, AMIRITE?xoxolcf