Consolation

Heres the Moroccan-spice-crusted leg of lamb I cooked for Passover/Easter/Bunnyday, served with a saffron rice pilaf and fresh artichokes with a saffron dipping sauce.  (The Moroccan spices on the lamb had saffron too, so thanks to the wonderful Patricia Rogers for dropping that saffron on me.) It is small consolation that in our Fortress of Solitude we get to cook this sort of thing for ourselves, but well take what consolation we can.  Kathy made chicken cacciatore the other night, and...