A Sampling of Sarah's Art

On an earlier post for Sarah's birthday, her self-portrait was displayed.

Here is another self-portrait.

And one of her little sister.

And of a fellow art student.

I so look forward to seeing all the art that Sarah will produce throughout her life.

To see more, or buy more, check out her website, SarahKasch.com

Turkish Meatballs

During her last visit, my niece Hannah and I made Turkish Meatballs.

This is one of my favorite recipes - easy and oh so tasty.

I think of this recipe in four parts:

1. yogurt sauce
2. meatball
3. tomato sauce
4. the final product.

Part I: Yogurt Sauce

• 2 to 3 minced garlic cloves
• 2/3 of a 32 ounce container of plain yogurt (you choose the fat content)

Mince three to four cloves of garlic . . .

and then stir into about two thirds of a 32 ounce carton of plain yogurt.

I like to stir right into the carton so there's one less dish to wash.

Also, after mixing in the garlic, put the garlic yogurt into the refrigerator until ready to serve.

Part II: Meatballs (more like Meatlogs)

• 2 slices day-old white bread, crust removed, made into breadcrumbs in a food processor.
• 1 lb lean ground beef
• 1/8 cup grated Spanish onion
• 2 minced garlic cloves
• 1 egg
• 1/2 tablespoon paprika
• 1/6 cup finely chopped fresh Italian parsley

Hannah mincing the onion.

She doesn't even need to use the goggles. I'm impressed.

Mix all the ingredients . . .
by hand.

Cover and refrigerate for half an hour.
Then form into four logs and cook under the broiler for about 12 to 15 minutes turning once after about six minutes.

Part III: Tomato Sauce

• 3/4 tablespoon virgin olive oil
• 1 15 ounce can of diced tomatoes
• Salt and pepper

Heat the olive oil in a sauce pan over medium heat.

Pour in the can of tomatoes and smash them into a puree.

I use a potato masher.

Season with salt and pepper to taste.

Keep the sauce warm until ready to serve.

Part IV: The Final Product

• 4 pita breads
• 1/8 cup (1/2 a stick) of butter
• 1/4 teaspoon ground red pepper

Melt the butter and stir in the red pepper.

Then assemble.

For each plate, cut up a pita bread,

place one meatlog on it,

with a large ladle of tomato sauce,

a not so large ladle of yogurt sauce,

followed by a generous sprinkling of chopped up parsley

and a drizzle of the pepper butter.

Then dig in and enjoy.

You can also serve as a pita bread sandwich, but the way I figure it,

that sandwich will fall apart and become what is suggested above.

The chefs.

My Parents

My 72 year old parents.

I may be biased, but I think they look pretty darn good for their age.

I'm lucky to have their genes, or is that dungarees Dad?

Tea Strainer Par Excellence

For Christmas, my sister gave me a Tea forte tea strainer.

It looks like a clown hat.

It has perfectly sized holes, ones that don't let any leaves slip into the water.

Those leaves that end up on your teeth without you knowing,

making you look like a clown, no hat necessary.

Just scoop the leaves into the bottom part,

attach to the top hat part,

and there you go.

It's so easy and mess free.

Into a cup of warm water and after a few minutes, it's tea time.

When the tea is done brewing, take it out of the cup

and put it into it's little resting tray.

Thanks Teresa!

Beautiful Winter in Chicago

Chicago in winter.

Ain't she a beauty?

Winter in Chicago isn't always so clear.

In this picture I'm looking at downtown, skyscrapers and all.

A 90 degree pivot and this is what I saw of the lake AND the shore.

A 180 degree pivot and about a mile down the shore,

the fog was lighter,

and I slipped on the ice for the second time this winter.

Nobody saw me, right?

Wrong.

My dignity and body were bruised again.

Sledding in the city - doesn't it make you feel like a kid again?

Winter harbor.

This isn't Chicago, in case you couldn't tell,

but it's too beautiful a picture to leave out for such a minor detail.

I don't know what's more stunning, the snowy land or the big big sky.

As with most winter eves, they end cozily holed up inside looking outside.