There's a Frugal Gourmet recipe I used to do all the time when I lived in San Francisco about ten years ago. What I really loved about it was that I typically already had all of the ingredients, so you didn't have to make a special effort to assemble it. Now that I don't have my own kitchen, every once in awhile, when I'm able to, I try to make it again, but it never turns out right. This time was no exception. I had a host of problems:
1-the proportions were not exact;
2-it might have been cilantro rather than parsley that I used (but I'm pretty sure it was parsley) and also, it wasn't enough;
3-it was supposed to be 1 egg for one and a half pounds of meat but instead it was two and a quarter pounds (again, proportions);
4-at the last moment, I discovered that contrary to my assumption, there was no flour in the kitchen to roll the meatballs in;
5-instead of two cups of tomato juice, I gave three or four plum tomatoes a whirl in the blender and added water;
6-the pan I used had no lid so instead of simmering, covered, for 45 minutes, it was uncovered, reducing faster.
Nonetheless, here's a picture:
(Sorry, vegetarians, who find meat disgusting.) It turned out all right, more or less. It was edible. I'm blessed with a husband who seems to think that everything I cook tastes delicious (even when I don't think that). I think his stomach loves me.
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