We arrived late last night from our 11-day trains, planes, & automobile adventure. Like everyone I know, my heart is hurting from the week’s murders – isn’t it insane to say “this week’s murders?” We unpacked, did a little laundry, bought a few groceries, washed the dog – in short, we eased back into our home lives. There is a constant background buzz of sadness. In addition, our son is bringing a group to Baton Rouge to engage in peaceful protest of the murder of Alton Sterling. We are holding him, all the protesters, indeed all of us in the Light.
The photo below is my son with some of his band-mates from a gig on Wednesday night.
Comfort food is in order. I made cranberry-topped meatloaf and roasted cabbage. Recipes to follow. We will drink a Cantina Zaccagnini Montepulciano d’Abbruzzo with it.
Ellen’s Meatloaf, adapted from Lipton’s
- 1 lb. ground beef
- 1 lb. ground turkey
- 1 packet onion soup mix
- 2 eggs
- 3/4 cup water
- 3/4 cup Progresso Italian panko
- 1/3 cup ketchup
- 2 tablespoons olive oil
Mix it all well but briefly in a stand mixer or by hand. Shape as desired (I bake mine in a 2 quart baking dish) then coat with Trappist Cranberry Conserve (or other cranberry sauce). Bake at 350 for about an hour.
Cut a green or red cabbage in quarters. Cut out the core, then cut into wedges or slices, about an inch thick. Place on a foil-lined baking sheet, then drizzle with olive oil. Sprinkle with kosher salt, fresh-ground black pepper, and smoked paprika. Bake at 400 for about 20 minutes, then turn over and back for another 10 or until desired doneness. I like it to be slightly charred on the edges.