Well, its catch up day and I am going back to April 6. Since about then I have been doom scrolling, my new word.. and was my life. But today I thought I woudl look back, catch up and add in some more recipes. I read my first mystery in years, Camino Winds and loved being able to relax into soemthing that wasnt bad news.. so hopefully a flurry of half assed posts today and perhaps soemthing more regular to follow.
Seems pretty certain we will be in the house for a year.. soI have all the time in the world to try to get this right.
On April 6 the story that struck me was from The Washington Post… I am not sure how to summarize what it said. People are blaming the Jews, people are zoom bombing, the president is promoting racism… but if you wan tot look back here is the link to Trump Blew it Not the Jews, Not Fauci, not The WHO.
onto Chinese Meatballs. My mom loved them , my dad hated them.. I like them…
Season the chuck with salt, pepper and garlic powder and form into small meatballs
brown the onions in a skillet nad set aside,
Brown the Meatballs in the skillet.
When they are brown but not cooked through add back the onions.
Combine 3/4 cup beef broth with 1/4 cup soy and the ginger and add o the pan, scraping up the frond on the bottom.
Add your vegetable
Cover and let simmer for ten minutes
COmbine the 2 Tbsp cornstarch with the remaining cooled beef broth.
Stir into the hot pan until sauce thickens.
Amounts may need to be adjusted to get thick.
Serve over rice…
1 – 1.5 pounds ground Chuck – make sure to use chuck, 20% fat
1 large onion diced
salt, pepper, garlic powder
optional mushrooms sliced, waterchestnuts sliced, bean sprouts, or any veg you want to add.
1 cup beef broth seperated (3/4 & 1/4 to thicken)
1/4 cup water
1 Tsp ground ginger
1/4 cup soy
2 TBSP corn starch