Approach life gently. Treat life kindly. Live life fully and with enthusiasm.
Respect life--always.

Saturday, August 17, 2013

Baking Day

IMG_0362[1]There’s nothing like fresh, homemade cookies . . . and a kitchen large enough to bake them in.

We spent all day Tuesday at Ken’s daughter’s home, taking care of business. Our “business” included laundry (Yes, we delinquents drag our laundry bag to a family home whenever we can.), baking cookies and gluten free bread, and some computer work (though little got done on the computer because I wore myself out in the kitchen).

IMG_0363[1]We ended the day with a wonderful kettle of homemade abondegas. Since I was more or less out of it after dinner that night, I could not share the recipe with our family. So here it is, for all to enjoy.

Every time I make abondegas, it is a little different. Every accomplished cook knows that recipes are not meant to be strictly followed, when it comes to soups and such, anyway. Baking is another matter, but in my opinion, dinners are meant to be nuanced according to the availability of ingredients. I also don’t measure when I cook, so please forgive the absence of measurements. It is all according to your taste.

Abondegas (Or Mexican Meatball Soup)

For the caldo (soup):

  • two quarts chicken broth
  • about 32 ounces canned diced tomatoes (use fresh if you have them!)
  • one small can El Pato sauce (to taste; reserve one-third of the can for the meatballs)
  • diced carrots, celery, and onions
  • cumin, oregano, salt, and pepper to taste
  • one lime, halved. Remove before serving.
  • beef bouillon, if a richer flavor is desired.
  • cilantro, optional

For the meatballs:

  • one and a half pounds ground beef. Can also use a mixture of ground meats including turkey or pork.
  • two eggs
  • one cup bread crumbs (I use gluten free and it works great)
  • cumin, oregano, salt, and pepper to taste
  • one-third can of El Pato, saved from the caldo
  • one-half finely diced onion

If you have a meatloaf or meatball recipe you prefer, you can certainly use your own recipe. Mine is always changing, but the above is the basic recipe.

Allow the meatball mixture to sit in the refrigerator while the caldo simmers on the stove. About an hour before serving, form the meat into balls and drop carefully into the simmering pot. Replace the lid and allow it to cook without too much stirring, as stirring can break up the meatballs before their time.

Enjoy with family and friends.



Here’s a few pics of Ken, Charlie, and Tinker Belle “getting busy” too.


Ken playing rummy with the help of Jack.




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