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  • Winos & Big Cheese – Part 1

    Winos & Big Cheese – Part 1

    You all must be wondering why you haven’t heard from the Winos, especially after all the build up. Wait no longer, here is the first instalment.

    I joined my fellow wino at her parent’s condo in Palm Springs just in time for Happy Hour. While we visited and told stories and drank… you guessed it… some wine, we took nary a photo. The wine flowed and the stories got louder and louder until we were all “shushed” into submission.

    Post Happy Hour, my fellow wino and I took off for the bustling evening scene in downtown Palm Springs. Before we found our destination for the evening, we took in a few sights.

    Ally & Alli with Marilyn, Palm Springs, CA

    Walking down the street was a trip amongst the stars…

    Sonny Bono sidewalk star, Palm Springs, CALauren Bacall sidewalk star, Palm Springs, CATruman Capote sidewalk star, Palm Springs, CA

    After a lengthy block… we decided upon a Karaoke Bar and found a table, and continued to entertain the masses for the evening. To Ally’s dismay… they didn’t have her fave Joe Walsh song…

    A Life of Illlusion by Joe Walsh

    … she did get to sing her next fave song…

    Ally raps Bust a Move in Palm Springs, CA

    We retire after singing many more, mostly me, and meeting some amazing people who gave us some tips on what to see and where to stop along the way.

    The next morning, after packing up “Big Cheese” a.k.a. the van, Costa (Ally’s dog) gives us the go ahead to head off to Los Angeles.

    Costa, the one who is TRULY in the driver's seat. :)

    After saying a teary good bye to Ally’s parents and neighbour Sylvia… we were on our way.

    We plugged destination Altadena into our GPS (passed Pass-adena) and even our GPS recognized that we were driving “Big Cheese”.

    Looks like a block of cheese on the map... Non?

    Stay tuned… next stop… L.A. 🙂

  • Meatballs

    Meatballs

    In trying to re-create the greatest meatballs I’ve ever had in my life at Uccelino’s restaurant in Edmonton, I came across this recipe which incorporated parmesan cheese into the meatballs. This is what I was told made the meatballs at Uccelino’s so melt-in-your-mouth-y.

    I am enjoying these very much, and can’t wait to perfect this recipe over time.

    Melt-In-Your-Mouth Italian Meatballs

    Great meatballs to add to your pasta, or any dish!

    • Medium Mixing bowls
    • Sheet Pans or Cookie Sheets with an edge
    • Sheets of Parchment Paper
    • Cookie scoop
    • 1 cup Panko Bread Crumbs
    • 1 tbsp Italian Seasoning (any brand)
    • 1 1/3 cup milk (any savoury kind)
    • 1 lb ground beef
    • 1 lb ground pork
    • 1/2 med onion (finely diced or grated)
    • 4 cloves garlic (minced)
    • 2 large eggs (beaten)
    • 2 tsp salt (or to taste)
    • 1 tsp pepper (or to taste)
    • 1/2 cup Parmesan cheese (preferably Parmigiano-Reggiano)
    • 2 tbsp fresh parsley (or 1 tsp dried parsley)

    1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.

    2. In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.

    3. Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley into the soaked bread crumb mixture, and mix with your hands until just combined. Do not overmix.

    4. Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls.

    5. Bake for about 18-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!

    • Found at https://www.cookerru.com/italian-meatballs/
    • Don’t overwork the meatballs, so they stay light and melt in your mouthy.
    • I use panko crumbs with Italian seasoning instead of “Italian breadcrumbs”.
    • Trying to re-create the amazing meatballs from Uccelino’s in Edmonton.
    Main Course, Side Dish
    Italian
    pasta, protein

  • Gold Dust

    Gold Dust

    This was a mix my Mom made when I was young and I finally found the recipe. (believe me, she kept so many recipes… I’m culling through them slowly). I can’t wait to have it on my steak et frites tonight.

    Gold Dust

    A seasoning mix for french fries… also very good on steak.

    • 1/2 cup Coarse Salt (Kosher or rock salt will work)
    • 1 Tbsp. Sugar
    • 1 Tbsp. Paprika
    • 1 Tbsp. Grated Lemon Peel
    • 2 Tsp. Coarse Black Pepper
    • 1/2 Tsp. Thyme

    1. Blend all ingredients. Use to sprinkle lightly over hot, drained french fries. Serve at once.

    This was a mix my Mom made when I was young and I finally found the recipe. (believe me, she kept so many recipes… I’m culling through them slowly). I can’t wait to have it on my steak et frites tonight.

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    Winos & Big Cheese – Part 1

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    Winos & Big Cheese – Part 1

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    Winos & Big Cheese – Part 1

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    Winos & Big Cheese – Part 1

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    Winos & Big Cheese – Part 1

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    Winos & Big Cheese – Part 1

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    Winos & Big Cheese – Part 1