Winter's back, and countermeasures

 So here's the latest local police report on weather, indexes and the roads. Chief Garofalo has a future in standup.

So, this being the case, I planned a day of cooking. 

First turning the ground turkey from Misfits into meatballs for Tuesday's Dinner with Handsome Son, and the remains of the hake into fishcakes.

Both turned out fine. In the background, chef's privilege, sample fishcakes and meatballs, for quality assurance purposes.

Then I'll bake bread for garlic bread among other uses. And I think I'll make those almond dough tart things again for Tuesday's dessert.  I have great Icelandic yogurt for filling, and various nuts and fruits. My neighbors will be very happy when they appear again.

The latest socks will be done this afternoon, then the finishing and steaming, and I'll mail out the four pairs next week.

Hang in there, Ukraine. 

Leftovers

Or planovers, as those ladies' magazines used to say. I wonder if theirs were as haphazard as those chez Boud.

I had been fancying making Italian Wedding Soup, which I kept thinking was Wedding Ring Soup, since my neighbor brought me some fresh off the stove a while ago.

It needs meatballs, so I noticed some hot turkey sausage when I was out for food yesterday. Fine.

Then the weather turned really warm, windows open, so I still doggedly made the meatballs, if not for soup.

Used up the last of the cooked brown rice, the last egg in the carton, and the last breadcrumbs in the box.  I didn't add any seasoning, the sausage being hot and the breadcrumbs seasoned. Just as well, when I came to taste one. Plenty seasoned. Not quick, the fire extinguisher hot, but close.

And I had a nice playtime making meatballs and arranging them on the baking sheet. 23. Why doesn't it ever come out like the round number the magazine cooks claim they get? I had spritzed the sheet with olive oil, then did same to the meatballs. Turkey isn't fat like beef, so it needs extra.

400f for, hm, I checked several times before declaring them done, possibly 20 minutes. Shook them about a time or two to brown evenly.

Then steamed the last of the frozen peas and corn, winter go to, been using these since November. Since they come in plastic bags, washed the bags for future freezing, pinned them to drain over the paper recycle.

 At this point my freezer is full of misleading items. That is not milk powder, it's bread. No, not frozen berries, asparagus. I try to be on top of labeling, but you know how it is. Some of the yogurt cartons are soup, some natural dyes. Those are labeled though.

And here's today's lunch. Glass of lemonade left from yesterday's visit. Similar plate in fridge for tomorrow, bag o' meatballs to go into the freezer in case I ever make that soup. Or do spag and mb for visiting son. Or meatball sandwiches for moi.

And the peas are used up before they're in fresh at the farm. But first there will be asparagus. Ahead of which I need to use up the supply from last year.  Work, work, work..

Speaking of food and work, the current coronavirus crisis is likely to cause serious hardship among people who can't just stay home, or work remotely, or whose I kids need the subsidized school meals which won't happen if schools close.

 So it's a nice idea to pop a check in the mail to your local food bank. $$ is more useful than food items, because they know the current needs. And it's also toiletries.

 Most of our local recipients are working but still need help. And they need to be presentable for work, but don't have the money for vital personal needs.   When in doubt, ask the food bank people, they're the experts.

Just a thought.