Prepping dinner was a joint effort with my youngest son this evening. He knows how to read a recipe and loves using the lettuce spinner. His motor skills are still coming along so the sharp objects remain out of reach. After kilos and kilos of steaming over the years, our vintage rice steamer turned out perfectly prepped basmati rice. We pan-seared a pound of lamb with extra virgin olive oil and fresh garlic. What’s lamb without a little cumin, fresh chopped cilantro, salt and pepper? My helper loves chickpeas and he added these to the pan by himself. We mixed in the finished rice and served this with a platter of fresh baby greens, baba and bread. Nameless dish needed no introduction . . . or refrigerator space.