Yeah, she was coming out of the top of that bodice all wrong at many angles.

It does look like Winslet was in black: [link]

Oh man. I just spent a lot of time finding that picture. What is wrong with me?

Pretty girls in pretty dresses! I'm glad you did. I love Kate's style.

It is black! And she is so lovely.

Has anyone watched the new animated show on F/X, Archer? It's pretty good.

Hee. I love you guys. No matter how badly I flake on awards night, I know y'all got my back with the glam photos.

I am surprised at all the strapless gowns. Who sends out the memo on that kind of thing?

For Suzi:

I was dubious about the olives and butternut squash, but this was yum.

Basque Lamb Shanks

Serves 4

1 cup all-purpose flour

1 tsp salt

3 lamb shanks (about 3 lbs)

3 tbsp olive oil

1 cup dried white beans

6 cloves garlic

1 cup chicken or beef stock, or water

1 cup red wine

2 sprigs thyme

1 (14-ounce) can diced tomatoes

½ butternut squash, peeled and cut into 1-inch cubes

½ cup black olives, pitted

salt and pepper to taste

--Combine flour and salt in a plastic bag. One at a time, add lamb shanks and shake to coat completely.

--In a large skillet over medium-high heat, add oil and cook lamb for 15-20 minutes, turning to brown all sides.

--Transfer the lamb to the slow cooker and add the beans, garlic, stock or water, wine, thyme, and tomatoes. Cover and cook on low for about 5 hours. Add the squash and cook on low for another 3 hours, until the lamb is falling off the bone and the squash is tender. In a pinch, the squash can be added at the beginning of cooking.

--Just before serving, stir in the olives and season to taste with salt and pepper.

Mmm megan that looks so yummy.

Oooh, that sounds full of nummy possibility. Would probably need to be a weekend meal with the 5 hours and then 3 hours thing.

I feel like a kid with a new toy (my mini-crock pot). Shopping today was more fun that it has been in a while, looking for things that would work together in there. Looks like I have some more things to put on next weeks shopping list.

I don't see any reason why you couldn't put in the squash with the rest at the beginning, as they say. Of course, anything that calls for browning I prefer to do on the weekend anyway.

Note: I put the olives in on top at the 5 hour mark instead of waiting until the end.

The recipe actually called for 4 lamb shanks, but they looked so big I only bought two, which was fine, but I think I would use 3 next time. It all falls off the bone and ends up as stew anyway.

Timelies all!

Huh. So I'm the first person to post this morning. (Yes, I have the day off)