Twitter- The New Obsession & Easter Dinner with Oma

Good morning Foodies! Today I have no new videos to post, but I have been working on my new Twitter account. I admit I was one of the last to join the Twittering party, but I'm really digging it now (No tech pun intended). This weekend is Easter as most of you know and I'll be out at my Mom's celebrating with my family. I believe the menu is going to consist of Ham (obviously) and a HUGE heaping bowl of German Potato Salad made by my Oma. I have tried for years to get the recipe for this potato salad from my Oma, but every time I ask she hands me a bag of this "secret spice" that makes the salad exactly what it should be. In all honesty, no one in my family outside of my Oma has any idea what this spice may be. It might not even be a spice, it may be a combination of spices but either way...she won't part with the secret. We have our suspicions that she holds on to it so we have to visit her more often to eat potato salad lol. Clever clever Oma. Anyway, I'll get pictures of all of that feast up by early next week. Perhaps I'll also send a sample of the "spice" to a lab to have it tested. I must be able to make this at home!
Well, I hope everyone out there is having a good week. Enjoy your seasonal celebrations whatever they may be!

Lamb with Asian Pear & Kiwi Salsa

Tonight I'm making lamb with Asian Pear & Kiwi Salsa. I absolutely love the way the fresh fruit mixes with the lamb. It's the perfect spring-time dinner! Enjoy your weekend Foodies! I know I'm going to enjoy setting my kitchen up again!

Ingredients

• 2 small Asian pears, cored, diced
  
• 3 large kiwis, peeled, diced
  
• 6 tablespoons dried cranberries
  
• 1/4 cup chopped green onions
  
• 2 tablespoons fresh lemon juice
  
• 3 tablespoons honey
  
• 3 tablespoons chopped fresh mint
  
• 8 1-inch-thick lamb rib chops

Recipe Directions
Preheat broiler. Brush chops lightly on both sides with remaining 1 tablespoon honey; sprinkle with salt, pepper and remaining 1 tablespoon chopped fresh mint. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare. Combine pears, kiwis, cranberries, onions and lemon juice in medium bowl; mix in 2 tablespoons honey and 2 tablespoons chopped mint. Season salsa to taste with salt and pepper. Let stand 30 minutes, tossing occasionally. Transfer 2 lamb chops to each plate. Spoon salsa alongside and serve. .
Source: Lamb Chops with Asian Pear and Kiwi Salsa