You're on you're own for the sauce.Makes 24 good sized meatballs. 2lbs. ground chuck,3eggs, 1cup breadcrumbs, 2 slices stale bread broken into small pieces, sprinkle with oregano and basil to your liking, 1/4 cup parmesan and romano cheese, and at least 3 cloaves garlic minced. Mix all together thuroughly and make your balls. Bake on 350 for 20 to 30 minutes or brown in a frying pan. Throw into YOUR sauce. My wife likes a hunk of pork in there and I like sweet Italian Sausage, so those get added also. My sauce is my Mom's and if I told ya I'd have to kill ya HA! HA!
A glass of fine English Ale, a glass of Bowmore cask strength Scotch to chase it down and a pipe of Alpujarran hierba
and disc 4 Steppin out on the stereo
on a warm evening to - - - - - - - - - - - - - -
Let me know how it turns out!!! Besides for my sauce and meatballs, that is my wife and daughter's favorite dish.
...to the grocery store, Steve O. Perfect timing and a great recipe!
The Dude Abides!
A little chilly here in Erie, Pa. today. A reminder that winter is just around the corner. Anyhow that means it's stew time!!!! Cube up some potatoes, about 1/2 the crockpot. then add a small bag of baby carrots, one big onion sliced, 4 bay leaves, 3 cloves garlic minced, 1/4to1/2 cup red wine. Add 1 can cream of celery soup, 1 can cream of mushroom soup. Brown both sides of a 3lb beef roast in olive oil season roast to your taste, on bothsides. Put roast in crockpot on top of everything, and pour drippings over it and add 1 can of french onion soup, close lid. Set crockpot on low and let cook for about 8 hrs. Dinner is served!!!!
At least (having not tried Migas in Spain yet) plates were emptied, 2nds were eaten, and my children said was a welcome change from pasta. My daughter said she will stop giving most of our old bread to the horse she rides (a sign of HUGE approval, as she adores that horse), and make migas more often. We ate it w/chicken pieces, tomatos, and onions.
Did the Migas turn out OK ?
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I like it too, though the last time I had any was over a decade ago at the funeral of a friend who was something of a connoisseur (with the attitude to match). His friends, several of whom appeared to have brought bottles to pass around, consumed vast quantities of the stuff in his honor.
are my favorite
I like Caol Ila and Bunnahabain
I don't like whisky in warm weather, much better in front of a fire in the winter, listening to good music
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What a wonderful and romantic whisky adventure! But Martin would NOT like this story, as he keeps telling me that fine whisky is to be sipped delicately and enjoyed, and not for getting schockered on! We will probably have our bottle for the next 5 years or so, as he promised only to drink it when we are together.