Small Bites … Adventures in Downsizing

Jan Kinzel

 

It was the best of times; it was the worst of times… This opening sentence of “A Tale of Two Cities” by Charles Dickens has become the most famous paradoxical statement of all time. Remember, a paradox is a literary tool that causes the reader to say, “Wait a minute. How can that be?!”

In this volatile housing market, it was the best time to sell our house and downsize. It’s a buyers’ market; it’s a sellers’ market. How can that be? It’s true that housing prices are down and that profit on the sale won’t be as much as hoped, but it also means a lower price on the other end. The interest rates are at an historic low. The builders are anxious to have their inventory reduced and occupied so they offer many incentives to ‘sweeten the deal’ to the buyer. Resale homes are priced to sell – and if they aren’t they remain on the market and the price eventually gets lowered to true market value. All of these things work in the buyer’s favor and you get lots more for the money than two years ago. It’s a good time for the seller because lots of folks are out looking for a traditional home to purchase. This really benefits us ‘downsizers’!

 

Looking at the Old Testament story of Joseph, one wonders how this could be good, but Joseph’s gracious response to his brothers, who left him for dead in a ditch, is a wonderful example of God’s care for us and Joseph’s great character.  Joseph told his brothers, “You meant it for evil, but God meant it for good.”

 

Sweet and Sour (How can that be?) Meatballs

This is a fabulous dish to serve at the holidays. It fits well into a buffet or can be used as an appetizer. Whichever way you choose to use it, the aroma makes mouths water! I am also passing along a tip I saw on the Giada DeLaurentiis cooking show.

Turkey Meatballs

Special equipment – an electric fondue pot or a small crock-pot, a couple of 24 tin mini-muffin pans and a mini-ice cream scoop

2 ½ pounds ground turkey
1 pound Jimmy Dean Sage Sausage
1 small yellow onion, diced very small
¾ cup Italian seasoned Panko bread crumbs
½ cup heated evaporated milk
½ cup Eggbeaters
1 tablespoon salt
1 teaspoon freshly ground black pepper

Crumble the meats together with your fingers into a large bowl. Moisten the breadcrumbs with the warm milk and along with all other ingredients mix into the meat. Do this with your fingers being careful not to over-mix as that will cause the meat to be mushy. There will be plenty of seasoning from the sage sausage and the Italian flavored breadcrumbs.

OR: Use your favorite meatball or meatloaf recipe.

Giada’s tip: Spray mini-muffin pans with a vegetable spray such as Pam.  With the mini-ice cream scoop, place 1 ball in each muffin tin. (Don’t over-fill the ice cream scoop as these are to be party size.) This makes evenly sized meatballs and thus they cook evenly. Bake in a preheated oven at 4000 until well browned and cooked through.

OR: Skip all of that and purchase tasty frozen meatballs from Trader Joe’s.

 


Sweet and Sour Sauce

Combine and heat for 2 minutes in microwave:

12 oz. jar of Heinz chili sauce
18 oz. jar of apricot-pineapple preserves

Cut the following into 1 inch pieces:

1 red bell pepper
1 green bell pepper
1 ½ cup fresh pineapple chunks
1 cup sweet onion, such as Vidalia or Maui (pull layers apart)

Layer the meatballs with the peppers, pineapple chunks and onion in the fondue pot or crock-pot. Pour heated sweet and sour sauce over the mixture making sure it gets all the way to the bottom so everything is coated. Keep at a simmer. To serve, have a supply of cocktail napkins and long skewers nearby. This recipe makes 60 meatballs.

 

TIP:  When one door closes many more plus a few windows open.

Malachi 3:10 …and I will open the windows of Heaven and pour out for you such blessings..