I love reading the newspaper, especially on Sunday, it’s an excuse to enjoy breakfast and coffee before rushing off into the day.
Although it means I have to get up a bit earlier to savor this ritual, it’s worth it.
This past week this gorgeous recipe was featured and…… man, is it easy and delicious!
We made it Tuesday evening–the prep is simple with the only steps taking a little effort: quarter a lemon or two, peel some garlic and shallots, then quarter the shallots.
Oh, and we made the salad dressing suggested in the article– tossed with chilled butter lettuce– so you do have to wash the lettuce and chop some shallots for the dressing.
All in all MAYBE 15 minutes of prep and about an hour of unattended cooking. I am using a lot of recipes like this now so I can continue packing in my spare time.
Everyone loved this dinner served over a bit of brown rice made easy in a rice cooker.
Link to recipe……
I have a long-time friend hosting an incredible vintage crystal sale soon.
The place is full of gorgeous wine glasses and champagne glasses starting at $12 each (a steal, usually $60+) fancier ones are around $20. The sparkle of real crystal vs. glass amazed me.
Mark your calendar, sale starts March 19 at 9am, and the best selection will be in the early days. I will post more photos in a few days and Seattle location.
Lots of vintage gifts too vases, bowls, colored glass, even chandeliers.
Many of these items have been packed away for decades!
There are so many memories all over our house:
Every estate sale “find” that we discovered together
The chair she sat in everyday fighting the ravages of cancer
But she is not here.
We worked through a lot over the past 16 months of cancer treatment and all the challenges that go with it. As we prepare to honor my mother in law at a celebration of her life we look forward to hosting her family from back East and visiting with her friends. Her home in the San Juan Islands reflects her in every way, we had fun taking some pictures there in September and bringing some important items here to Seattle to adorn her in-city bedroom.
Over the years we did some silly things like make huge footed pajamas for her 6′ 4″ son complete with drop seat—-laughing hysterically throughout the process. read more…
We usually dine-in for Valentine’s Day together with anyone that happens to be living with us at the time.
This past year we have had three generations in our household and that will be the case for at least a few more years.
Often dinner involves a gorgeous steak and roasted vegetables so our wine selections skew to red wine but I have a few favorites here for wine that pairs with pasta or seafood as well.
Availability was a criteria for each of the wines below–providing your merchant carries popular Washington wines and a good selection of Old World wines. read more…
You can imagine how excited our city is for another Super Bowl!
I have been saving this recipe for you–it’s a great Game Day appetizer.
Meatballs are quite versatile—they can be the main course or served as a favorite appetizer. This recipe is also an easy ‘go-to’ dinner solution.
As an entrée, serve with a big salad on the side or with winter vegetables. For a game day appetizer, triple the recipe and serve with your favorite dipping sauce or try our Tamari Honey Mustard sauce or Fresh Horseradish.
Meatballs with Prosciutto, Parmesan, and Lemon–gluten free
serves 8 as an appetizer or 4 as an entrée
1 pound ground beef
½ pound ground pork or Italian hot sausage
¼ pound prosciutto, finely chopped
½ cup finely ground, gluten free breadcrumbs or cornmeal*
½ cup Parmesan-Reggiano, grated
½ teaspoon onion powder, or to taste
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon red pepper flakes
2-3 tablespoons olive oil
Juice from one lemon
In a large bowl combine ground beef, pork, prosciutto, breadcrumbs, Parmesan, onion powder, salt, pepper, red pepper flakes and eggs. (Easiest to use hands to mix all ingredients)
Shape meat mixture into 1-inch balls, place them on a plate and refrigerate until ready to cook.
Heat a few tablespoons of olive oil in a heavy saucepan (a cast-iron skillet is perfect). Add the meatballs in several batches and brown completely. Return all meatballs to the pan and sprinkle lemon juice over meatballs. Serve.
A mini Cuisinart is the fastest way to make breadcrumbs. Save the heels from your loaves of bread in the freezer, toast the frozen bread then pulverize in the Cuisinart.
Dipping Sauces—combine ingredients and serve.
Tamari Honey Mustard
3 tablespoons honey
3 tablespoons Dijon mustard
1 tablespoon tamari or gluten free soy sauce
Fresh Horseradish Sauce
2-3–inch piece of horseradish root, finely grated
1 tablespoon white vinegar
¾ cup sour cream
salt and pepper to taste
For more favorite recipes and go-to meals: Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition ebook is now available for instant download here.
Thank you—your ebook purchase makes it possible for us to keep cooking and posting!
Cold days are best when sitting by the fire with a bowl of soup and some good bread. read more…