Updated: Dec 14, 2020
I worked this afternoon trying to figure out how to attract an audience for my book, and hopefully garner reviews. Once I was done, I made meatballs from ground chicken. I added lots of ground anise seed (about one tablespoon) using my mortar and pestle, with a generous dousing of crushed chilli peppers, dried oregano and parsley, cracked pepper, garlic, egg, and GF breadcrumbs. Once the meatballs wereI fried, they were removed from the pan. To the pan, I added some onion, shredded zucchini and spinach, sautéed, and then added wine and garlic, simmered again, and then added chicken broth with a good splash of chicken concentrate. The meatballs were added back in. I could add a heavy cream to thicken, or, in a pinch, a bit of cornstarch added to a bit of cold water. Either way, I'll serve this with GF fettuccine noodles and top with freshly grated Parmigiana Reggiano. It's all good. Truly!
This will be the first Christmas where I don't think I'll do much of the traditional French Christmas recipes that I've never missed doing, religiously, since I was married. In the coming days though, I'll post some pictures of years past, where I cooked like a mad woman. The memories sure do make me happy!
I'd thought I'd include a view of a North Bay sunset - a wonderful image when counting blessings!