Looking for answers

This is a digital photo that my friend Linda Morelli sent of her family's vacation to the Outer Banks. To my knowledge, it hasn't been altered or tampered with in any way.

In fact, Linda didn't even mention the unusual phenomenon about the picture. Me? I think it's pretty wild.

I mean, how appropriate is it that God asks you a question at the beginning of a new day?

I'm not implying that I have a direct connection to the Creator and I certainly don't presume to know Her mind. But I imagine this beautiful combination of light and gas and vapor is a challenge.

"Here's what I give you. What are you going to do with it?"

An appeal to the appetite

I've been kind of busy the past few weeks, both at the office and around the house.

We've had a wave of location cases at the agency since I found old Mr. Dixon's high school sweetheart for him and he told a lot of his friends. So if you were in the class of 1958, get in touch with me please.

On a personal level, I've decided to finally make my house into some kind of home. I've owned the place for a couple of years now, but haven't taken the time to buy much furniture, let alone decorate. So by way of apologizing for my absence, I offer you two more of my favorite recipes:

ABBACCHIO SCOTTADITO

2 cloves of garlic, finely chopped
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
salt and pepper to taste
12 rib lamb chops

In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and rub them with the marinade. Cover and refrigerate at least 2 hours.

Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink. Transfer to a warm platter and serve immediately.

STROZZAPRETI
5 1/4 ounces spinach
8 3/4 ounces ricotta cheese
1 3/4 ounces Parmesan, plus extra for sprinkling
5 1/4 ounces flour
Salt and Pepper
Tomato Sauce, homemade or store bought

Preheat the oven to 375 degrees F. Blanch the spinach in water. Drain and chop.

Mix the ricotta cheese with the spinach. Add the Parmesan and the flour. Mix well. Add a pinch of salt and pepper.

Take 1 tablespoon full of the ricotta mixture and form small balls with your hand (about 1/2 inch.) Place in a casserole dish.

Add some tomato sauce over the ricotta-spinach balls. Sprinkle some Parmesan over and cook for 10 minutes