So what does the owner of a quilt store do when she has a few days off? Well, she gathers up two friends from Texas and heads up to the mountains to spend a couple of days at the cabin....that's what!
We've got Melissa's room already for her. I promise you we will take good care of her and not let the bears near her. We are not responsible if she goes outside after dark!
I've got dinner all planned for either tonight or tomorrow night. Here are the meatballs for sopa de albonidgas just waiting to jump into the broth boiling on the stove. (Recipe below.)
Now look at what these berries turned into.
A wonderful berry crisp. I'll reheat it and serve it with vanilla ice cream tonight...yummers.
Maybe we'll eat dessert first!
No quilting retreat is complete without double chocolate brownies!
Recipe for Sopa de Albondigas
1 medium onion chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (15 oz) can tomato sauce
8 cups beef broth or stock
4 cups chopped fresh tomatoes
2 teaspoons cumin
1 teaspoon crushed oregano
1 teaspoon salt
1 lb. ground pork
1 lb. extra lean ground beef
1/2 cup uncooked rice
2 tablespoons chopped fresh parsley
1 teaspoon pepper
1/2 teaspoon salt
2 eggs, beaten
Condiments to put on top of your bowl
chopped fresh cilantro
chopped fresh tomatoes
grated Monterey Jack cheese
To make the broth, saute onion and garlic in the olive oil. Add tomato sauce, beef stock, fresh tomatoes, cumin, oregano and salt. Meanwhile mix together ingredients for meatballs. Shape into little balls and drop into boiling mixture.
Cover and cook for 45 minutes. Serve with the assorted condiments. This soup is actually better the next day. I mash up some of the meatballs prior to serving.
The evenings have been a bit on the chilly side, so this will hit the spot.
Wish you could all be with us.