Vintage apron classing up my crazy cleaning and cooking frenzy today.
Happy Friday Happy Hour, peeps!
Even though my intention is to also write Mindful Monday and Writing Wednesday posts on this blog, I seem only to be motivated lately to compose Friday Happy Hours. Trying NOT to read too much into that.
Something shifted for me this week; suddenly I’m feeling a bit more energy after months of slogging through my tasks (thank you for the depressive mood, Covid-19, you monstrous B*%$#!).
For some strange reason, today I woke up in the mood to clean. I mean, bathroom drain-degunking and shelf-dusting and paperwork organization. THIS NEVER HAPPENS. It is a total anomaly. I am not a big fan of housekeeping. Let’s just leave it there. Along with other things I’m not good at, namely, sports involving hitting balls with sticks and having a good skin-care routine and Parcheesi.
Yes, I suck at Parcheesi. I just can’t care enough to plan five moves ahead. I haven’t even attempted chess for just this reason. If I did, I’d suck at that too.
Anyway, it’s not just cleaning I’ve jumped into today. I’ve also whipped up a bunch of small-bites for happy hour cocktails tonight. I can’t remember the last time I actually enjoyed cooking. Maybe Thanksgiving? Possibly Christmas? But here I am, wearing a vintage apron and making things happen in the kitchen. Brownies. Cocktail meatballs. Deviled eggs. Buffalo cauliflower bites. Black bean and corn salsa. I’ll be mixing up my own margaritas because I really can’t stand the bottled stuff. I might even fork some avocados into guacamole submission.
What has gotten into me?
Is it the lengthening days of summer? The completion of the Wattpad Pald Stories version of DISGUISED? The additional completion of my New Adult/Chick Lit novel, ROSALIE PORTER’S HOT & STEAMY SEX SCANDAL, also on Wattpad? With the writing pressures gone, is my creativity looking for a new outlet? (click the blue links to read.)
It certainly isn’t my health. I, like many around me (except my husband who may be the only person I know who has actually LOST weight during the pandemic) have gained the Covid___. I don’t think I need to fill in that blank, but you get the idea. You can also observe the way I’m hiding my stomach behind that vintage apron up there.
While I wish I could ignore the expansion of my mid-line, deep in my heart I know I should turn my new-found kitchen energy toward experimenting with healthy recipes.
And nixing the cocktails for awhile.
And getting serious about an exercise routine again.
Today, on this bright and energetic day, everything seems possible.
Check back in on Monday.
In the meantime, here’s this recipe for cocktail meatballs that I adapted from the generic grape/chili sauce meatballs we all know and love. My additions are bacon pieces in the meatballs plus combining my Maine roots (blueberry jam) with my new California lifestyle in the sauce (sriracha hot chili sauce).
Cocktail Meatballs a la Shelley
Make the meatballs:
1 lb. grass-fed ground beef
½ cup cooked, chopped bacon pieces (I used these amazing no-preservative, bacon end pieces that I get from Imperfect Foods. OMG, soooo good. Lots of fat. Yum.)
½ cup Italian style bread crumbs
¼-⅓ cup finely diced onion
½ tsp. Pepper
Mix together, roll into 1 inch balls, cook twenty minutes in oven at 350 F.
Mix together 3/4 cup Stonewall Kitchen Wild Maine Blueberry Jam and 1/2 cup sriracha hot chili sauce (I am using Tuong Ot Sriracha by Huy Fong Foods, Irwindale, CA) in a saucepan until it’s all melted together. Boil for one minute. Combine with meatballs. Simmer for ten minutes and serve or put in slow cooker to keep warm.
WARNING: This is pretty spicy. If you like, substitute 1/2 cup regular chili sauce instead of the sriracha.
I’m pretty excited about combining the bacon and blueberry flavors.
Are you noticing any easing of Covid anxiety? Made any good recipes lately? I love your comments. I comment back.
Here is a photo of some of my small-plates in progress. I made the brownies with coconut oil…they came out a bit chewy but I have it on good authority that they taste good. Meatballs before the sauce. And a fried rice I whipped up for lunch from leftover rice with the addition of chopped onion, carrots, and celery. Avocado and sunflower seeds in the bowl, too.