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The Christmas Eve Dinner was Wonderful! Rave reviews for each dish. I particularly appreciated the abundance of dishes as our enjoyment and your reputation as our Family Chef linger on.
My tribe shortly afterwards drove to Pasadena for the Stanford/Wisconsin Rose Bowl game and just recently returned. They were still talking about our Christmas Eve Dinner.
Thank you again, Steve, we loved each bit! And may the forthcoming year of 2013 bring you many blessings which are well deserved to you!
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The 2013 holiday season is here with Thanksgiving being next week. We will need to begin to plan our meals whether we are eating at home, at family or friends and at restaurants. There are so many ways to keep the calories within the proper parameters of most of your meals. Keep portions to about a third vegetables, a third protein & a third grains & fiber. Even for us diabetics, we must adhere to lower carbohydrates in our meals so we are not overloaded and our systems highly taxed. Also, don’t forget to do a bit more exercise if you can. Even walking will help to keep our bodies in better shape and give us a better chance to stay as healthy as possible for quite some time.
These are the lightest gnocchi you will ever taste…
1 cup fresh ricotta
2 cups flour
1 T olive oil
1 t salt
Mix all of the ingredients together and kneed for a few minutes. Bring into a round
ball & wrap with syran wrap. Refrigerate for up to 1 hour. Cut into strips that can
be rolled out and cut into 1 inch sections. Roll with a fork into little dumplings.
Cook in boiling, salted water for 4-5 minutes or until all rise to the top. Add your
favourite sauce, i.e., tomato, pesto or creme to name a few… Enjoy.
Here’s my meatball recipe I’ve been requested to share with all of my friends & loved ones…
Ground beef/lean – 1 lb. or so
Hot Italian sausage links – 3 large links
Bread crumbs – 1 cup
1/2 cup creme/half & half
1/4 cup extra virgin olive oil
fresh basil or dried
S & P
I use an ice creme scoop to form my meatballs & finish them with my hands. Place them on a slotted roasted pan that’s been sprayed with Pam. Place under the broiler until all sides are brown. I usually let them cook in my homemade sauce for at least 2 hrs or more. That way they absorb the delicious tomato sauce flavours. Enjoy one & all…
2 large cans of chopped tomatoes
1 can of tomato paste
garlic – minced
olive oil – extra virgin is best
fresh or dried oregano & basil
red wine – 2 to 3 oz.
S & P
Saute the minced garlic in olive oil briefly, don’t burn. Simmer the tomatoes & paste next with herbes & red wine. Best to simmer for at least 2 hours. You can add the meatballs after 1 hr. Also best to simmer meatballs for several hrs. The longer the sauce simmers, not to boil, the better the taste. Season with S & P. Enjoy…