Test 2 - Slow Cooked Lamb Ribs

http://www.delicious.com.au/recipes/silvia-collocas-spicy-slow-cooked-lamb-ribs/30db6505-3526-4d65-8123-42b33ec08348
http://www.thekosherfoodies.com/garlic-rosemary-lamb-riblets-oven/
http://www.thelady8home.com/2013/06/12/slow-cooked-crock-pot-lamb-short-ribs-and-the-mountains-echoed-book-review/

1-Very tasty, and I forgot the lemon thing, which I'll add as an optional element.
2- Made again, it was good, but the cooking time was way off. I wonder if my slow cooker has an inaccurate dial? Anyway, it took 6 hours, I think, to cook.
3- I quite like this as a way of using lamb ribs - crown roasts or roast rack of lamb hasn't been my favored method, at least not so far. I think Ben doesn't mind it but doesn't really like the different textures when you scoop off the flesh from the bone. Anyway, I made it tonight in a pot on the stove with no alteration in the ingredients and it was very tender and flavorful. I'll indicate this second method of cooking in the instructions.
4 - I doubled the recipe and it was quite good. However, I suspect I shouldn't increase the amount of olive oil. I've added a new note about it.

1 lb lamb ribs
2 sprigs rosemary, leaves picked
1/4 cup olive oil
1 tsp chilli flakes
3 garlic cloves, whole
1 onion, peeled and quartered
1/4 cup white wine
Optional (good to lighten the dish in summer) Zest and juice of 1/2 lemon
A pinch of salt
A pinch of pepper

1. Mix the lamb ribs with rest of the ingredients. NOTE - if doubling the recipe, do not increase the quantity of olive oil.
2. STOVETOP - put the mix in a pot so that it half-fills it, bring it to a rapid simmer then turn to low and let gently simmer for a couple of hours.
3. SLOW COOKER - put the mix in the crock pot and cook over low for 6 hours.
4. Transfer the ribs to the crock-pot.
5. Cook on high for ½ hour.
6. Turn the crock-pot on low and cook for 3 6 hours.
7. Before serving, squeeze over lemon juice and sprinkle with zest.
8. Serve with boiled potatoes and a crusty bread.

Test 2 - Indian spiced snow peas

http://edivyaraj.blogspot.ca/2011/03/snow-peas-stir-fry.html

1 - Very good.

2 - It's nice to have so many snow peas around! I did not find that cooking them covered was of any advantage other than, perhaps, speed.

2 cups snow peas, chopped into 1 inch pieces
1 small onion small dice
4 garlic cloves, minced
1/2 tsp Turmeric powder
1/2 tsp cayenne pepper
1/2 tsp Garam Masala
Salt to taste
2 Tbsps oil

1. Heat the oil in a pan and cook onion and garlic for 3 minutes.
2. Add the snow peas, turmeric and salt. Cover and cook until the pods are crisp-tender.
3. Cook, uncovered, an additional 3 minutes, then add the cayenne and garam masala and sauté for 5 minutes.
4. Serve hot with rice.

Testing - Snow Pea Something Pasta

https://www.splendidtable.org/recipes/herbed-sugar-snap-peas-with-goat-cheese

1 - It's recommended to serve cool, but what would it be like hot over noodles?

12 oz fresh sugar snap peas, stems and strings removed
1/8 cup plus 2 Tbsps olive oil
2 medium red shallots or 1 onion, finely chopped
1 Tbsp chopped fresh tarragon leaves
Salt and pepper
8oz fresh tomatoes, cubed
3 to 5oz fresh goat cheese
7 oz chunky pasta

1. Bring a large pot of salted water to a boil. Add the peas and cook until crisp-tender, 2 to 3 minutes. Drain and run under cold water. Set aside.
2. In a large sauté pan, heat the 2 tablespoons olive oil over medium-low heat. Add the shallots and cook, stirring occasionally, until they are limp but not brown, 5 to 7 minutes. Add the remaining 1/2 cup olive oil and heat for 1 minute. Turn off the heat and add the chopped tarragon and peas, stirring to coat the peas with the oil, shallots, and tarragon. Add plenty of salt and pepper. Let cool to room temperature, about 15 minutes.
3. Arrange the pea mixture, tomatoes, and cheese on a serving plate; garnish with additional tarragon. Do not mix.