Lordy, do I have writer’s block about April. I keep calling it September, but the little birdie inside of my skull keeps saying, “wrong, wrong, wrong.”

As my shrink said, eat birdseed while sitting on a perch and it will cleanse your mind.

I had a flashback to the time of Chaucer as I had once walked down the path that led to Canterbury and the thought came to me that he forgot to write a tale about the “Hunted Sandwich Restaurant” on this path.

However, after strolling a mile or so on said path I figured out why there wasn’t one. Bad zoning and no city water. As we, my mad English companion and I, were going along he punched me and said, “Mate, I swear I just saw a monk, tonsured and all of that, walking beside us.”

What was odd was the fact that he was about three feet off the ground and was chewing on a bagel and lox with cream cheese, no less. My mate asked him where he got the bagel and lox and he (the monk) replied, in Middle English, “from Brother Moishe’s Kosher Deli.” Then he slowly dissolved into the air leaving bagel crumbs, the aroma of lox and his own ripe camembert scent and a cheshire cat smile.

But to return to April and Easter. It is awfully nice to have a festive lamb to grace the Easter board.

Get a leg of lamb that is semi boneless, because it is easier to carve, that is about seven pounds. Sprinkle both sides with granulated garlic or else put slits in the meat and place slivers of fresh garlic in it. Lightly sprinkle sea or kosher salt over it plus fresh ground pepper and finish off with a coating of ground ginger well applied to both sides.

Place on rack in a pan uncovered at 350 degrees, pre-heat oven, and cook about 1-1/2 hours or until a fork pulls out easily.

Serve with tiny peas and buttered rice with mushrooms and flavored with curry. Have Major Grey’s chutney handy.

Enjoy and as Julia Child said, “Bon appetite” as she dropped the pan on the floor.

Reprinted with permission from Talk of the Towne, Gaithersburg, Maryland, April 2000.

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