Slice yellow squash the thickness of the lamb chops and shake in plastic bag with flour. Top and bottom slice go to the chickens.

Slice cucumbers 1/8” thick, put in salted water, seasalt on top, soak 15 minutes to remove bitterness, rinse to remove salt, put in salad bowl. Top and bottom go to chickens.

Slice carrots, celery stalk, onion, tomato, ginger 1/8” thick, mix in salad bowl with creamy cucumber salad dressing. Trim, tops and bottoms go to chickens.

Warm cast iron skillet, spray with olive oil and melt the fat from the lamb chops on both sides. Remove chops to warm plate.

Turn up heat, fry breaded squash in lambs fat on one side, flip, add slivered onions and bake other side. Test with fork to feel when inside squash slices will be soft. Put glazed onions and breaded squash on warm dinner plate.

Season lamb chops with pepper only, put back in pan and brown on both sides. Douse with fresh lemon juice instead of using salt. Place on glazed onion, serve with squash and salad on the side. Enjoy.

Scrape white pith from Lemon peel and add peel to other lemon peels in vodka container to make limoncello.