In two weeks, Meaghan will marry Theo. All of the dreaming, planning, shopping and organizing will end on a beach in Mexico with family and friends surrounding them with love.
It’s been fascinating watching Meg plan. It’s so different from when I was a bride. Back then we’re talking 33 years ago…my only source of inspiration came from a couple of bridal magazines. With the internet and social media, coming up with unique wedding ideas is effortless. With so many possibilities, the challenge is trying to stay focused. Pinterest, alone could drive you mad! Wedding blogs, u-tube videos, event planning sites – the sheer volume of ‘getting married’ ideas is so overwhelming a bride might opt to head down to city-hall and call it a wedding!
Meggie has delighted in every detail. Engagement photos, gifts for her attendants, invitations, her gown, shoes, veil, flowers, music, photographer, party favours, wedding dinner menu… It was important to her that her bridal party felt included beyond walking her up the aisle. The girls chose their own gowns and colors within the palette Meg chose for the wedding. A million emails, text messages and phone calls, between Meg, Kate, Sara and me, later and it’s almost here…
Sunday is Ralph’s day to relax and watch football. These candy crusted chicken balls are perfect for game day. I made them twice. The first time I followed the original recipe which had me whizzing everything together in a food processor. I must have over processed the mixture because my meatballs were more like golf-balls! The second time, I ground the chicken and chopped everything else by hand. This technique worked better for me…
CANDY COATED CHICKEN MEATBALLS adapted from simplecomfortfood.com
Preheat the oven to 400*F
1 lb boneless skinless chicken thighs, ground
3 tablespoons fish sauce
1 shallot, minced
3 cloves garlic, finely chopped
2” piece fresh ginger, peeled and minced
1 stalk lemongrass, tender white inside part only, minced
2 tablespoons mint, chopped
1 ½ teaspoon cornstarch
½ teaspoon sea salt
½ teaspoon fresh black pepper
½ cup granulated sugar for rolling the meatballs
Place granulated sugar in a shallow bowl and set aside.
In a large mixing bowl combine all ingredients EXCEPT THE SUGAR
Using a small ice cream scoop to portion the meatballs, drop a scoopful onto your slightly damp hands, roll the mixture into a ball.
Drop the meatball onto the sugar and coat well
Place the sugar coated meatball onto a parchment lined baking sheet.
Bake the meatballs in the centre of the oven for 20 minutes, turning over once half way through the baking process. Cut 1 meatball in half to ensure they’re cooked all the way through.
Serve with your favourite dipping sauce.
THE LOVE: Mix ingredients thoroughly but gently. If you overwork the chicken, your meatballs will be as tough as golf balls!
one year ago: radish, cucumber and herb boursin hearts
two years ago: Italy…
Thanks for reading.