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Saturday, 10 January 2015



Vesper enjoys many things . . .

a blanket and her special bed



sniffing flowers

snow . . . yes, really!
meeting up with people she likes on our morning walks

a biscotti on her bed when we get to McDonald's

a pancake for an extra morning snack on her birthday

a tummy rub

going under the table during dinner parties

and, like the rest of us, more food, Food, FOOD!

So this year the theme for Vesper’s birthday party was MEATBALLS!

Vesper’s own special meatballs, of course . . .

And for us:

Porcupine Meatballs

Kabab Ruksand (Premila Lal)

Shikampooree Kabab (also Premila Lal’s)

Greek Meatballs

and Brown Sugar Pound Cake!


I’m sharing the Porcupine Meatball recipe because it’s simple and my girls liked them even before they were 6 years old. 

Also, I had to change the method so that the meatballs would actually end up looking like porcupines J.


1 slightly beaten egg
1 pound ground beef
¼ cup uncooked long-grain rice (like Uncle Ben’s)
1 tbsp finely chopped parsley
2 tbsp finely chopped onion
½ tsp salt
¼ tsp pepper
1 can condensed tomato soup DIVIDED (284 ml or 10 ounces)
½ cup water
1 tsp Worcestershire sauce

1.      Mix thoroughly egg, meat, rice, parsley, onion, salt, pepper, and ¼ cup tomato soup.
2.     Preheat oven to 350.
3.     Make about 30 small balls and put in large Dutch oven or skillet.
4.     Mix together remaining soup, water, and Worcestershire.  Pour over meatballs. 
5.     Heat a bit on the stove.
6.     Cover and put in oven for 30 minutes.

*You can reheat in 350 degree oven for 20 minutes.  Serve with a pasta side dish and salad.