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"It's OK"

That was my husband's response when I asked if he liked my new dessert. He usually goes over the edge with compliments--truly one of the nicest people you'll ever meet. "Not fabulous? Terrific? Just OK?" I asked. "It's OK," he repeated. I must have been inspired after writing my Monday Memories about Mother's kitchens. It started out as a way to use up a little dab of fresh pineapple that was getting old, with some apples going soft, some coconut getting dried out, and some dried bananas of undetermined age, with what was left of the golden raisins and dried apricots, simmered in a little orange juice. I divided it into 6 pudding cups, cooled it, topped with sugar free Cool Whip and refrigerated.

He was watching me from the kitchen table make my sweet sour meat balls--one can each of sauerkraut, whole cranberry sauce and jar of chili sauce, mixed and set aside; then pour over lightly browned meat balls, which are made with whatever bread crumbs you have on hand, 2 eggs, 2-3 lbs or so of ground beef, and a package of Lipton onion soup. Bake for an hour at 375. Leftover sauce and meatballs freeze nicely.

Now, I'm convinced it's the Lipton's that really makes this, not the sauce--although it is very good. And I was out of Lipton's. Don't make this recipe if you don't have it. So I lightly grilled some fresh onions and mushrooms in about a 1/2 cup of bouillon and chopped them up fine. I suspect it will be "OK," but won't be fabulous.

After I finished the meatballs I had one of the fruit compotes. It was OK. Next time, I'll leave out the dried bananas.

All this culinary effort has made me sleepy. I'm down for a nap. Love retirement.