Yesterday, on a drizzly day, we took a midday break and headed for The Friendly Butcher. Despite the gray, chilly atmosphere, “Oz” and “Buddy” (sorry, we didn’t get your names – these are your new monikers) entertained and amused us with their positive attitudes and their helpful advice. Here, a tasty lamb chop, browned with some aromatic olive oil, celery, onion and garlic. We deglazed with a little red wine, then mixed in a spicy pepper from the farmer’s market, oregano, mushrooms, and olives. Finally we chopped in a huge yellow heritage tomato from The Big Carrot and let it braise in the oven for about 45 minutes at 400F. Meanwhile we cooked some red and blue fingerlings with the skins on. When it was all done, we mashed the potato with a little milk and butter. Ahhh, friendly lamb, friendly fall.