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Posts Tagged ‘keeping it together’

This will shock no one who knows me, but I miiiiiight have a bit of a problem with perfectionism.

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The important thing is to be in love with something.

— Ray Bradbury
Photo by Steve Johnson on Pexels.com

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Yesterday’s post has me thinking of Spring.

Maybe I should be thinking about new projects and ways to be productive, but I’m about to go get a Covid test and I’ve got work to do and it’s lunchtime, so instead I’m thinking about food.

Today that means I’m thinking about stuffed grape leaves. Our neighbor has a grapevine that has reached out to us and now covers a significant part of the fencing in the back. The vine is starting to bud and soon we’ll have new growth. 

My culinarily-talented brother gave me this recipe years ago. I love citrus so I serve these with egg-lemon sauce, but adjust as you like.


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Stuffed Grape Leaves

2 lb. ground lamb
1 large onion
⅓ cup tomato paste
½ tsp. each thyme, basil, garlic powder
1 tsp. each oregano, dillweed, salt
1 cup cooked rice
1½ oz. Pernod
Grape leaves (canned or bottled)

  1. Dice onion and sauté in a little butter until tender. Add tomato paste, then lamb, stirring constantly as it cooks.
  2. When lamb is almost cooked through, remove from heat, add spices, then stir in rice and Pernod.
  3. Drain excess fat and refrigerate until use.
  4. To assemble, lay out a grape leaf with the stem pointing toward you. Place a spoonful of stuffing at the bottom of the leaf, and roll leaf around it, working away from you. Tuck in the sides of the leaf as you go.
  5. Heat in microwave for a minute or two just prior to serving. May be dressed with fresh lemon juice or egg-lemon sauce.


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Photo by David on Pexels.com

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