Today is my wedding anniversary. We have been married for 8 years. Boy has that gone fast. I was thinking this morning as I absorbed my caffine that in 8 years we have moved 3 times (including the most current one overseas!) DH has changed cars once, me twice and his son 5 times...(Ishould hear a big thank-you from Detroit on that one....) We have visited 8 countries (seems like that should have been more but there it is....) To celebrate we are going to a local Pub restaurant, The Hobnail, for dinner later this week. Tonight I am making him Youvarlakia Avgolemono (Meatballs with Rice in a lemon sauce) and Greek Salad. He is not a big dessert person so I am making some biscotti with pistachios, cranberries, and apricots.
Thanks to Calico Cat for the fun link that I made the photo at the top on...so easy even I was able to work it and that is saying something!
The photo above is another of the bed uncoverings...it is a 1930-ish crazy quilt. There are some fun fabrics in there with lots of peach and blue. It is hand quilted with a very thin batting. It came from the eastern shore of Maryland. Makes me think of the crumb blocks!
We are trying to think of places to visit over the long weekend coming up. Since I am a huge Cadfael fan we may go to up there for a day. I'd like to take a long walk around Broadway if the weather holds up.
I am at sort of a stalling point on my quilting. Too many projects at awkward phases. I just need to put them all on pieces of paper, toss it in a hat, and pull on out. Not very scientific but it may work!
Here is the recipe for the Meatballs.....
1 pound ground beef
1/3 cup rice
1 egg, beaten
1 clove garlic, minced
2 Tablespoons parsley, chopped
2 Tablespoons fresh dill, chopped (or 2 teaspoons dried)
salt and pepper
1/2 cup flour
1 cup boiling chicken broth
2 eggs, beaten
juice of 1 lemon
Combne meat, rice, egg, garlic, pasley, and dill. Season with salt and pepper to taste. Knead well. Shape into walnut size balls. Roll lightlyin flour. Shake off eny excess flour.
Place the meatball in a large skillet, pot or casserole dish that can be used on the stove top. (you want the meatballs to all be on one level) Pour in enough boiling chicken broth to cover. Simmer covered for 45 minutes. Add more broth or water is there is less than 1 cup of liquid left. Increase heat and boil a few minutes more, then remove pot from heat.
Beat the 2 eggs until frothy. Slowly add the joice of one lemon, beating continuously. Remove one cup of the hot liquid used to cook the meatballs. Slowly add this to the egg and lemon - beting continuously. (If you add it too quickly you will cook the egg and the sauce seperates.) Pour the avgolemono sauce into the pot of meatballs. Stir gently. Serve hot with lots of crusty bread! (makes about 24 meatballs. It should serve 4 but my DH and stepson could finish off the pot in very little time...)