Rubbishy Cookery

  A good friend gave me the original recipe for these meatballs, apparently from her head. It was never written down. It was so simple, and I made it so regularly, the recipe lived in my head too. But then years passed, times changed, and I somehow stopped making these meatballs. Out of the blue, something made me think of them again. But the recipe was long purged from my head, likely to make room for some new drivel. But somewhere in the recesses of my aging brain, along with some muscle memory once I got started, and some creative license, I’ve brought them back, baby! Ingredients: Sorry, no photos today. I’m getting a « 403 error » from Blogger so I guess I’m banned from uploading photos from my device. Alas. For the meatballs: - 1 pound ground beef - 1 egg - quick oats, a handful or so - about a Tbsp each of garlic and onion powders  - a finely chopped shallot  - fresh or dried dill - a glug or two of canola oil  And for the saucy gravy: - tamari sauce  - 1...

  Who doesn’t love poutine? Ingredients: Note the power ingredient: You certainly don’t have to use authentic Québécois cheese curds, but then it’s not poutine. It’s what one university pub menu from my Alma mater called “fries with cheese and gravy”. Directions: I won’t lie: I’m taking a major shortcut here today using frozen fries, but they’re pretty darn good. I’ll do up some homemade fries in a future post. Also I’m cheating with the homemade gravy by copying from memory (from years, possibly decades, ago—so it may actually be quite different) a published gravy recipe from one of the famed Moosewood cookbooks, or so I think? First, pop those frozen fries into the oven. I’m making a single serving on a hot summer day, so I’m just using the toaster oven: And bake according to the bag’s directions until golden brown and crispy. Start making the Moosewood-plagiarized gravy by adding some canola oil to a saucepan and, when warm, add sliced fresh mushrooms: You’ve got it on medium-hi...