“A person can live for about forty days without food, and about three days without water, about eight minutes without air … but only for one second without hope.”– Hal Lindsey
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our sister-in-law, her daughter and I went to the comic opera “The Elixir of Love” by Italian composer Donizetti last weekend. It was first performed nearly 200 years ago in Italy, but this production was set in California about 100 years ago… when orange juice was ‘created’ to help save the dying orange industry! I love that this staging was the winner of the 2021 Robert L.B. Tobin Director-Designer Prize that recognizes promising stage directors and designers for their ingenuity in bringing operatic works to life for contemporary audiences. This was also a week when about 20 wild turkeys landed along our creek… and our daughter-in-law finished her latest jigsaw puzzle on Wednesday night. Wishing you hope this spring-like Super Bowl weekend!
RECIPE OF THE WEEK
When I thought of the Super Bowl this weekend my thoughts went to hearty appetizers and these sticky sweet-sour meatballs I have been making for a long time. They are better with homemade meatballs, but buying frozen ones makes it super easy. I either make my own cranberry sauce or use a canned version with no high fructose corn syrup. It has been 12 years since I last published this recipe, so I guess it is time to share it again!
CRANBERRY SAUERKRAUT CROCKPOT APPETIZER MEATBALLS
- 14-ounce can whole-berry cranberry sauce
- 14-ounce can sauerkraut, drained, rinsed and patted dry
- 12-ounce bottle chili sauce
- 3/4 cup packed light brown sugar
- 32-ounce package (66 meatballs) fully cooked, frozen homestyle meatballs
In a 4-quart slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low for 4-5 hours or until heated through.