Episode 110: Be Mine

cover110This episode features the following segments: The Back Porch, The Front Porch, Ever-expanding Skill Set, and Off the Shelf. I hope your weekend is especially sweet! I’ve been cooking and baking with jam and jelly this week. You will hear about the delectable cookies in the cover photo, and an Asian-inspired dish: Triple Ginger Turkey Meatballs. I have completed the embroidery on my multi-tasker tote, and I continue to read The Subversive Stitch. Today I share an excerpt from Chapter 4: The Domestication of Embroidery.


The Back Porch

crane3
Crane motif from a book of Chinese embroidery designs — this one was intended for a woman’s robe.

The Front Porch

Ever-expanding Skill Set

Triple Ginger Turkey Meatballs

Last night, I improvised an Asian-inspired recipe using blackberry jelly. Beware: all measurements are approximate.

thistle
Here is the dish plated up with soba noodles, carrots, onions and snow peas, and a sprinkle of slivered almonds.

For the meatballs:

1 lb. ground turkey
1 c. puffed millet
2 small eggs
1/4 c. blackberry jam
2 tblsp. grated ginger
1 tsp. ground ginger
soy sauce
worchester sauce
dried cilantro
salt & pepper

I mixed ingredients together and created small meatballs, then baked them in the oven at 350 on a foil-lined cookie sheet until cooked through — about 15 minutes.

For the glaze:

1 cup blackberry jelly
2 tblsp. brown sugar
1 tblsp. “better than bouillon” beef base
2 tblsp. diced candied ginger
1 tblsp. grated ginger
1 tsp. ground ginger
soy sauce
salt & pepper

I brought ingredients to a boil and stirred with a whisk to incorporate. When the meatballs were done, I put them in the glaze to stay warm and soak up flavor.


Off the Shelf

The Subversive Stitch: Embroidery and the Making of the Feminine by Rozsika Parker