Andrew is my good friend from college and he kept going on and on about his mother’s sweet and sour party meatballs, which I recreated at a recent barbecue.
I will now try to tell you the recipe of her meatballs in 140 characters, in honor of Twitter:
“Prty meatballs: Put 1 lb of bite-sized precooked meatballs in a pot with 1 jar heinz chili sauce&1 jar currant jelly and simmer for 4 hrs.”
It should look like the picture to the left. They’re really effing good, and I wrote Andrew’s mom a rave review about it — they’d be fantastic in a sub roll with swiss cheese or over egg noodles. Or you can eat them with little toothpicks and pretend you’re at a BBQ circa 1960.
I saw some egg yolk today in a photo and salivated. That was my cue to make this list:
This was a weeknight meal that I was super proud of. I’m going to give you a Twitter-style rundown of the recipe, because typing it out is umm, a bitch.
I’m going to be pretty real with you. I don’t like non-chocolate candies (well, except for Haribo gummy bears and marzipan, but let’s face it…is marzipan really even candy?) EXCEPT FOR HI-CHEW. I don’t really know how to explain it, except that it’s kind of a marshmallowy, White Rabbit-esque Starburst concoction. Hana sells it for like a buck fifty, so if you’re ever at U and 16th St. NW make sure you drop by and ask for the sweet stuff.
I picked this book up at Eastern Market for about $5, and I’ve fallen in love with it. The Artful Eater, an anthropological look into 18 foods that are vital to great cooking, is part history and part romance. Edward Behr lovingly describes eggs, vanilla, English mustard, cream and salt without rhyme or reason, but at the end of each chapter you know he only means the best. The bottom line of the book? Great food doesn’t need to be adorned — let the flavors of the food shine through. That’s certainly a lesson for me…I like to put Sriracha on everything!
