Salad and Pizza


I love strawberries and pecans in a green salad!

I put a white basalmic vinaigrette with a little honey added- on top and it was superb.


Add a pepperoni and mushroom pizza made with an Italian bread crust and sprinkled with

garlic, oregano,basil, and fennel seeds – and supper just doesn’t get any better!

Unless you decide to grill some fresh flounder after marinating it with soy sauce, white wine,

and olive oil and herbs.  But that’s for tomorrow night’s dinner….

Konigsberger Klopse or meatballs in brown gravy


  • ½ lb. ground pork
  • ½ lb. ground beef
  • 2 small, day-old rolls or 2 slices of bread
  • 1 egg yolk
  • 2 small onions, 1 chopped fine, 1 quartered
  • 1 Tbsp + 2 Tbsp butter or margarine, divided
  • 4 cups vegetable or beef broth
  • salt and pepper
  • 5 whole peppercorns
  • 4  allspice berries
  • 1 bay leaf (optional)
  • 2 Tbsp flour
  • 1-2 Tbsp lemon juice
  • 2-3 Tbsp Golden Sherry
  • 2-4 Tbsp sour cream
  • 24 capers, drained



Soak the day-old rolls in water and squeeze almost dry.

Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent.

Cool, slightly.


Place the ground meats in a bowl, add cooked onion and the rolls, broken

in pieces. Add salt and pepper to taste, about ½ teaspoon salt and

¼ teaspoon pepper. Mix everything well by hand or with a spoon until

mixture can be formed into round meatballs. Add a few tablespoons

of broth if necessary to achieve this. Form 10-12 meatballs.


Bring the rest of the broth, with the cracked spices and second onion,

quartered, to just under a boil and add the meatballs carefully.

Cook until done, about 12 minutes. Remove meatballs and keep warm.


Melt 2 tablespoons butter in a pan and add the flour, making a roux.

Little by little, stir about 1 ½ cups of the meatball broth, strained,

into the roux, stirring to keep the sauce smooth. Add the capers.

Add the sherry and season the sauce to taste with lemon juice

and sour cream. Add the meatballs to the sauce and serve.



Add boiled potatoes,carrots and carmelized onions and a green salad-


And enjoy!

Eating good at Sailor’s Rest

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I love to cook down here in Virginia!

First of all- the fish is delish and fresh!

Second, Meredith is a foodie like me- AND- she buys the most wonderful balsamic

vinegars and  oils.  The slaw in the upper left is dressed with a marvelous white  balsamic with

pear vinegar and a little mustard and olive oil.  It was so very yum!

And then there were potato jackets stuffed with creamed chicken and bacon and Virginia gingerbread!

Fresh baked flounder with pecan and parmesan bread crumbs on top- Me,tasting batter-linguini in white garlic

sauce.  And, chicken pot pie with crispy homemade waffles as the crust-red velvet cupcakes (with pureed 

beets instead of food coloring)- a plate served up with the fish and linguini and homemade garlic bread!

We are going home tomorrow.

But we got a visit tonight from a very important person!


There were red lights coming down our street- and a siren blaring


Can you see who is sitting on top of the fire engine?


Yes!  It is Santa Claus and his fire elf chucking candy canes onto the porches where people are

waving!  Merry Christmas from Chincoteague!!!

Six courses to eat in front of one’s enemies-

Last week I took a look at Psalm 23, and the verse about preparing the table  before my enemies was translated to a six course meal in The Message.

I’ve been thinking about that all week.  What would a meal that God prepares for us to consume in the face of our enemies look like?  Would it be simple fare or a gourmet’s delight?  Would it be manna’ish with a poultry chaser or would it be all of my personal favorites?   Should I offer to share and somehow turn my enemy into my ally over a repast of heavenly food?  So many questions….

Given my strong penchant for making up menus, I decided to give it a go and then try to make up the feast of my imagination next week.

I’m pretty good at imagining- finding or making up the recipes is a little harder task!

Feast in the presence !


Chilled melon soup with accents of jalapeno and capers

Stuffed dates with cheese and pomegranates

Pickled grapes and olives

Green Salad with tangy ginger dressing

Crusty bread

Entree- Baked tilapia with macadamia and parmesan crust

                   Singing baked potato wedges

                   Grilled Summer squash

And something heavenly for dessert.  TBA later.

It all sounds good to me.

What do you think?  Any suggestions- or recipes to share?