<\/a><\/p>\nIt doesn’t take a crystal ball or soothsayer to know that there are a lot of people out there who are ready for spring! I know I’m one of them and I reside in Southern California where we’re shivering in our britches in 55\u00ba temps and SNOW was reported in the Los Angeles basin. If you live anywhere else, it would probably be referred to as a light frost \ud83d\ude09<\/p>\n
Considering tomorrow is the first day of March, I thought of the saying in like a lion and out like a lamb<\/em>” and wondered if it pertained to the chilly weather we’re experiencing. According to the omniscient Wikipedia, “inlike a lion and out like a lamb<\/em>” is an English proverb that describes typical March weather and in the 19th century it was used as a prediction contingent on early March weather. If <\/strong>March comes in like a lion, it will go out like a lamb – but it was recognized to not work very well \ud83d\ude42 Fortunately, the U.S. is at a lower latitude than our brethren across the pond, so we hope it holds true!<\/p>\n<\/p>\n
Not only does the gentle lamb represent Spring in weather phrases,\u00a0 it’s also a harbinger of spring in the kitchen. The February issue of Bon App\u00e9tit featured braised Lamb Shanks with Swiss Chard to get us through the lion days of March, then lamb stews for St. Patrick’s day, and April issues will feature an abundance of grilled and roasted lamb recipes to celebrate Easter and Passover. My palate acts as a weather barometer and has been craving lamb, so while I’m looking for the perfect lamb stew recipe for St. Patty’s, these fabulous and easy grilled lamb kebabs will do just fine!<\/p>\n
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