Jenny - Great Meatball Recipe

Great meatball recipe that I've just kind of jury-rigged together. Came out delicious!

1 lb of meatballs, beef or venison preferred

6-8 oz of beef gravy, jarred or homemade

8 oz of Michele's wild plum jelly

salt to taste

pepper to taste

Roll the meatballs up, small to medium. Use whatever seasonings you like. I used salt, pepper, dill and parsley. Brown them in a pan. You don't have to cook them all the way through. You're just browning. Remove the meat from the pan. If you're making your own gravy, then deglaze the pan and make your gravy. I deglazed with a little wine and then added about 1 1/2 tablespoons of flour, salt and pepper to taste. I then added water until I had about 6-8 oz of gravy. Dump the meatballs, the gravy, and 8oz of the wild plum jelly into a slow cooker and cook that on low until all the flavors are melded together. This took about 40 minutes for me.

Serve on a platter with toothpicks stuck into them for an appetizer, or in a bowl if preferred. I bet these taste great over egg noodles!

Michele - A Frost

Well, we have enjoyed the yield of our fall garden for more than a month, but sadly, the frost over the Thanksgiving weekend has put an end to it.  I'm wondering if there is anywhere I can get some onion bulbs this time of year.  Rumor has it that they will grow nearly year around, and I'm willing to test the theory. 

Just  because the vegetable garden is done for the moment doesn't mean it's time to rest.  Now is the perfect time to start pruning and preparing for spring.  It may seem a long way off now, but I seem to remember two ladies scrambling to get the rose bushes pruned before they put their new leaves on this past spring.  Don't procrastinate (like me), start now and you'll be able to relax and enjoy your efforts later.