The Meatball Experiment

So…..these could be really good……….or really bad!

I’ve gone off the reservation and off the recipe trail and am attempting something….

The meatball mix is sitting- and by meatball mix, I mean a mix of pork and veal mince, a few red chillies, half a green capsicum, 2 eggs, grated carrot, some white wine, parmesean cheese, italian herbs, mixed herbs and gluten free breadcrumbs.

I’m cooking mushrooms in butter and olive oil in a pan and boiling water for the quinoa…..

I’m about to roughly chop some tomatoes and throw them in with some garlic…..  and I’m a little nervous, so I open a bottle of red.  For me.

I start rolling out the meatballs and then stop and google….”How to cook meatballs….” hmmmmm…..  



Quietly confident, or perhaps it’s just the half glass of wine,  I grab the biggest pan I have and put it on the stove…. apparently I need to fry my little meatballs in about a TBS of olive oil for 6-15 minutes (quite a big window) until they’re done.  Two things I’m not clear on, 1, How do you make sure they cook evenly– they are balls after all, and 2, how long they need to cook for.  Foolishly, I press ahead.  

And guess what, they’re not bad!  and just quietly, between us……  the quinoa is just a bit lovely!  

So far, my experiment has worked out….. gluten free, recipe free… and maybe it’s the glass of wine speaking but I think it’s pretty good!




The crazy thing I do every year….

And no, it’s not skydiving, or some weird satanic ritual, but it probably is enough to get me committed to the Martha Stewart Home for the Domestically Insane.

It’s Thanksgiving.  And my annual Thanksgiving Extravaganza, now in it’s 5th year.

It started off small enough, just a few friends but overtime it’s snowballed.  Big Time.  Last year, The Runner and I worked out that we had 60 people over.  That’s right, 60.  Nearly enough for a 2 week, grand slam tennis tournament and just 4 fewer than the number of teams in the NCAA tournament– and we could have miscounted.   If you saw our apartment, you would wonder how we fit everyone in….. I don’t know, but it’s not a sit down dinner and not everyone comes at the same time, OBVIOUSLY!

As if that’s not crazy enough- (ok, maybe not crazy but a little bit unbalanced), I make all the savoury food.  (By savoury, I mean not sweet, so everything except desserts).  For 60 adults.   Turkey, sides, the whole kit and turkeyboodle.    Seriously, where is the straitjacket?

This year’s menu:

Autumn Harvest Stuffing
Quinoa Salad with Kale, Pine Nuts, and Parmesan
Lemon Nut Rice
Whipped Sweet Potatoes with marshmallows
Cauliflower Gratin
Roasted Carrots and Potatoes with Dill
Roasted Pears and Red Onions
Herbed Mashed Potatoes
Corn Casserole
Macaroni and Cheese
Tomato, Basil and mozzarella
Green Bean Casserole

All made from scratch,  I know, it’s a little bit crazy.   But I LOVE it!  And, yes, there is room for one more!