Party: bison meatballs and beer cheese soup

I only wish I’d taken better photos of the food my friends and I worked for so long to make! This stuff really tasted like a gourmet, fancy-fancy meal. It took us nearly an hour and a half to make, but it was worth every bit of time spent drinking wine in the kitchen. We laughed and made joke after handjob joke about our pal’s ability to grate a huge block of cheese like a champ.

I was so nervous to have these ladies over to my house, as I am with letting anyone in my space, but moreso because I’m just getting to know these coworkers a little bit more outside of work. I have a hard time letting people into my space and wondering what they’ll think of my house. Will they like it? Will they notice that the trim along the baseboards isn’t yet the same paint color as the baseboards? Are my floors too dirty? Will they like my dogs, or think I’m utterly feral? What if I overcook the food, or it just sucks, or I forget something integral to the meal? My anxiety kicks into high gear when I let people into my very private space. It’s an intimacy with other people that I have a hard time creating.

I didn’t do any shoving-stuff-into-the-closet-at-the-last-minute maneuvers, but I do still get the tail-end of the “I just moved three months ago” excuse. I made my bed…what more could anyone hope for?

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I found the recipe for these meatballs and the Greek yogurt-based sauce at the last second, thirty minutes before my pals were supposed to be at my house and I was still at the grocery store. I’m forever running late because I’m at the grocery store, now. We only made a few modifications to the recipe, as follows:

  • Instead of using cumin seeds and coriander seeds, I used the ground spices and whole fennel seeds without grinding them. It didn’t matter and the flavors blended nicely.
  • In the sauce, I used about a cup of cilantro instead of a cup and a half. I just didn’t have any more than that.
  • I used shredded-up gluten-free bread. It worked fine, but I wish I’d used a little more bread to hold the meatballs together a little better. I also used almond milk instead of cow milk, per the usual.
  • Instead of a jalapeno, I used a portion of an anaheim chile, because that’s what I had on hand.
  • I didn’t use extra cilantro or allspice in the meatballs, because there just wasn’t any.

And, of course, everything came out perfect. I’d highly recommend doubling or tripling the sauce recipe — I couldn’t get enough of it — and using it on salads, or as a dipping sauce for veggies. It was a cool, creamy, herby sauce and I can’t wait to make it again.

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Remember when I said I accidentally learned to make beer cheese soup from Martha Stewart? Yeah, I just made a bigger pot of the stuff. It was just so rich, creamy, and beer-y. I barely made it through my bowl, and was happy that one of my pals took the rest home to her boyfriend. There was no way I could handle that dense of a soup twice within a few days.

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Even my dog, Tiger Tail, got a meatball to celebrate her graduation from Pre-Agility and Performance Prep at her dog school. Isn’t she adorable? No more pinch collars for us! I feed my dogs high-quality dog food and give them mostly vegetable scraps as treats, but this time she deserved a little something special. 🙂

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Yellow curry dinner and pumpkin soup

I’d never attempted a curry before, but this surprisingly didn’t turn out too badly. I was scatterbrained and needed to eat before work without a lot of time to cook. And since I haven’t had Indian food in over a year and I’m trying to branch out a little in my cooking before making any repeats, I thought I’d just wing it. I read several recipes on the interwebz before deciding there wasn’t much use in following one exactly. This curry was just a pleasant hodgepodge of what I had on hand and what I had time to make.

I started with a package of chicken breast tenders cooking in a few tablespoons of olive oil, and flipped them halfway through cooking. I added about 6oz chicken bone broth (packaged), 16oz coconut milk, garlic powder, salt, white pepper, 1/8 cup white sugar, 1 tablespoon lime juice and lemon juice, and two spoonfuls of yellow curry powder (tumeric and cinnamon, mostly). I heated it all over medium-high heat, simmering, until the chicken was definitely done and the sauce thickened and reduced a little. The sauce was pleasantly and surprisingly sweet, and I topped the whole thing with cilantro. I wasn’t expecting it to be very good at all, and it wasn’t like anything I’d ever eaten at a Thai or Indian place, but hell, it was good. And it was good enough to reheat twice for additional leftovers.

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Pumpkin soup is what I make when I really don’t want to be an adult anymore and just want to eat dessert for dinner. See, it looks fancy, and tastes amazing, but at its heart is mostly pie filling. If you wanted, it wouldn’t be too far-fetched to top it with whipped cream instead of (or in addition to) walnuts. This stuff keeps very well, reheats like a champ, and is the sneakiest way ever to have dessert for dinner.

For pumpkin soup, heat all of these ingredients over medium-low heat until warm enough to serve. If immediately refridgerating, no need to heat and simply reheat later in the microwave or on the stove.

  • 1 can (15oz) pureed pumpkin
  • fill that empty pumpkin can halfway with your choice of milk (I use unflavored almond milk for cooking in my house, but certainly heavy cream, cow’s milk, oat milk, hemp milk, etc would all be fine — make this vegan if you wish!)
  • add 1/3 can or about 1/2 to 3/4 cup of coconut milk — the higher quality, the better
  • 1/4 cup brown sugar
  • 1/8 cup white sugar or agave
  • pinch of salt
  • nutmeg and cinnamon to taste: add slowly, stir well, probably half as much nutmeg as cinnamon
  • top with candied walnuts, available in the salad section of the grocery

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