So, it is party time again, folks!

[wiseheart]

Each year this time, we launch my virtual birthday party, which starts on October 1 and ends on October 9 at midnight, sharp. The goals of the party are to post as many comments and collapse as many threads as possible, on as many new pages as we can. It is always great fun, as you can see if you check out the similar entries of the last few years.

This year, I'll also throw the real party at mid-time - and post the recipes of all the food that will be there for you, so that you can all participate if you want to. Virtual food has no calories.

Fandom-related discussions are as welcome as the ones about coffee or chocolate (just to name a few favourites from previous years), and, of course, pictures and recipes of birthday cakes. ;)

So, drop by, tell your story, post your pics or silly poems, ask questions you always wanted to ask and have a good time!

Soledad, in excited expectation




Oh, and by the way, to provide birthday gifts hobbit-style, I've got a revived story and a Kansas 2 update for you.

Enjoy!

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[wiseheart.livejournal.com]

On with the Real Life Party food: Meatballs.

As the name says, these are walnut-sized little balls made of minced meat (pork or beef or a mix thereof), crumbled stale bread (or rather rools that are soaked in warm water, which is then squeezed out of them), chopped onions (we always use onion paste in these days - so much easier to find the right dosage and to blend it with the rest of ingredients) and an egg, seasoned with salt and pepper and then fried.

People usually deep-fry them, but I'd advise against it. Paradoxically, it makes them dry like sawdust and really hard. Mum always fries them in a frying pan, in a generous amount of sunflower oil, but only so much that they would be a little less than half-covered. When one side is fried, she flips them; this way they are golden brown, of a nice consistence, and hold in the fridge for at least a week.

For 500 gr minced meet we use one or one and a half rolls, depending on their size, one middle-sized egg and a teaspoon of onion paste. Don't put too much bread in the mix, or the meatballs will taste of... well, nothing.