8824 NE Russell St.
Portland OR 97220

Black Lamb

ABOUT

Now in its 14th year of publication, this magazine was created to offer the discerning reader a stimulating selection of excellent original writing. Black Lamb Review is a literate rather than a literary publication. Regular columns by writers in a variety of geographic locations and vocations are supplemented by features, reviews, articles on books and authors, and a selection of “departments,” including an acerbic advice column and a lamb recipe.

SUBMISSIONS

Black Lamb welcomes submissions from new writers. Email us.

QUESTIONS

If you have questions or comments regarding Black Lamb, please email us.

Archive for May, 2016

Honorary Black Lambs

May 1st, 2016

BY BLACK LAMB

April’s auspicious aspect is affirmed by the greatest of all literary birthday boys, William Shakespeare, who, legend has it, died on his fifty-second birthday on April 23, 1616. And one of the towering geniuses of the beckettdrawingtwentieth century, Samuel Beckett, was also born this month, allegedly on Good Friday the 13th, in Dublin in 1906.

On April Fool’s Day in 1868, the popularizer of seventeenth-century poet Cyrano de Bergerac, Edmond Rostand, was born. His play based on the early poet has found its way past literature into folklore, as have (almost) the exploits of Flashman, the creation of George MacDonald Fraser, born on the 2nd in 1925. George Herbert, born on the 3rd in 1593, lived to be only forty, but he wrote a great deal of memorable verse and would be counted among poetry’s immortals if he had not confined himself entirely to devotional themes. William Wordsworth, born on the 7th in 1770, suffered no such limitation and is therefore often put in that august company.

Read the rest of this entry »

Posted by: The Editors
Category: All Animal Issue, Books and Authors, Honorary Black Lambs | Link to this Entry

Ask Millie

Pets

May 1st, 2016

Dear Reader,

I’ve written so often, and so well, about pets, that I take the liberty of reprinting two of my replies to letters on the subject of this special issue.

Dear Millicent,

What’s the best thing to do if you notice someone mistreating his pets? Three characters in our neighborhood fall into this loathesome category. One regularly whips his two dogs; their anguished yelps can be heard all down the street. Another refuses to have his many cats neutered, doesn’t feed them adequately, never has them vaccinated, and allows the kittens to die. The third insists on buying wild animals (a raccoon, a mink, an ocelot, among others) and caging them in his backyard, where his kids gape at the poor creatures until the animals eventually die of despair and loneliness.

Walter in Winnemucca

Dear Walter,

In recent years, new laws have been gradually enacted to protect innocent animals from cruel treatment at the hands of their “owners.” To my mind, these laws are not drastic enough. Rather than fines, abusers of animals should do real time in prison, where they can learn the true meaning of abuse. Furthermore, the trafficking in wild animals should be outlawed. It’s one thing to adopt a cat or dog or rabbit or hamster for a pet; these are domesticated animals that do better in homes than they would in the wild. But caging wild creatures is cruel and unnecessary.

As for your sorry situation, I would report neighbors one and two to the local animal authorities or the SPCA. As for the third, you and your neighbors should visit him en masse and point out to him the immorality of his habit of sequestering wild animals for his amusement. If this doesn’t work, sneak into his yard as often as necessary and uncage the critters.

Millie

Read the rest of this entry »

Posted by: The Editors
Category: All Animal Issue, Marshall | Link to this Entry

Black Lamb Recipe

May 1st, 2016

BY BLACK LAMB

First, roast a big old leg of lamb, and have it for dinner. Then, after a day or two, to fix yourself (and five loved ones) a mess of Southern baked ham and lamb hash, round up these ingredients:

2 cups diced leftover roast lamb
½ cup diced leftover ham or boiled ham
1 large onion, quartered
1 large green pepper, quartered, seeded and deribbed
2 or 3 sprigs parsley
1 tbsp. butter
2 tbsp. flour
2 cups milk
¼ cup dry bread crumbs
3 tbsp. melted butter
salt and pepper
Tabasco sauce

Put the lamb, ham, onion, green pepper and parsley through the coarse disk of a food grinder. Set the mixture aside.

In a heavy saucepan, melt the butter over low heat until it is bubbly. Using a wooden spoon, stir in the flour and cook, stirring constantly, until the mixture is light gold in color. Still stirring, slowly incorporate the milk. Stir until the mixture forms a thick, smooth sauce. Season to taste with salt, pepper and Tabasco.

Remove the sauce from the heat, add the ground meat mixture, and blend well. Pour into a well-greased, deep, ovenproof casserole, sprinkle the bread crumbs on top, and pour melted butter over the surface. Bake in a preheated 375° F. oven for 30 minutes.

From The Soul Food Cookbook, by Bob Jeffries.

We invite our readers to send us their favorite lamb recipes. If your recipe works out in our state-of-the-art test kitchen, we’ll print it and give you credit. •

From the first issue of Black Lamb, January 2003

Posted by: The Editors
Category: All Animal Issue, Recipes | Link to this Entry

« Previous Page Next Entries »

LINKS

  • Blogroll