My Jewels...

Summer

Hello Dear Readers,

I am still here! Enjoying the lazy days of summer and writing away.

My sister's health has kept me on my toes...but the blank page with a blinking cursor calls me.

Unrequited love and reunions are the themes. Tell me about a reunion that was all you imagined and more.

Summer...
May yours be magical!

I'm Sounding Like a Country Song!!!!

My geriatric cat passed. My sister had surgery, and my husband's work truck is dying a slow death!!!

The good news is...we are all well!!!

Stand by for some new recipes!!!

Very Merry Monday!

Königsberger Klopse

Today's memory meal is...

 Königsberger Klopse is named for the Prussian city of Königsberg (now Kaliningrad). The dish was officially called Kochklopse ("boiled meatballs")!!! All I knew growing up was this was a favorite "Saturday afternoon" main meal.

Behold...german meatballs!!



Königsberger Klopse

Ingredients:
1 day old bread roll
⅛ l lukewarm milk
500g ground veal
1 large egg
2-4 Anchovies, finely chopped
2 onions, finely chopped
1 teaspoon butter
1 bunch flat leaf parsley, ¾ of the bunch finely chopped
400 ml beef stock
 pepper
For the Sauce
30g butter
25g flour
3 tablespoons capers (I love capers....so I add more....)
2 tablespoons lemon juice
125 ml cream
A pinch of sugar
Freshly cracked black pepper
2 egg yolks
Splash of dry white wine


To make the meatballs, tear the bread roll into pieces and soak in the milk until soft. Press excess milk and mix together with the ground veal and egg. Add the chopped parsley.
Melt the butter in a large pan and sweat the onions until fragrant and transparent. Add to the ground veal together with the finely chopped anchovies. Season well and form approximately 16 meatballs.
Bring the stock to a boil, then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. Remove and set the meatballs aside, then strain the stock and reserve for the sauce.
To make the sauce melt 30g butter in a large pot. Sprinkle with the flour and cook until golden. Pour the stock in batches until the mixture is smooth. Add the capers including the liquid, the lemon juice, cream and the wine. Season with salt, sugar and the pepper.
Lightly beat the egg yolks and whisk into the sauce, making sure it does not boil.
Slowly add the meatballs to the sauce and allow them to heat through.
Serve with the rest of the parsley and lemon wedges and steamed or boiled butter potatoes.



Btw...I boil my meatballs no matter what I'm making...it creates a moist meatball.
Try your meatball recipe and boil them in beef stock!!!

Horst??? A great name!!

When Silke is forced to go to Germany with her mother, she decides to put this time to good use.  Silke will find herself a man and have a delicious, no strings attached affair! There's just one tiny problem—Horst, and he is anything but tiny. Horst, a family friend that she barely remembers, knows what he wants and is intent on fulfilling his dream. Will Silke find the orgasm of her dreams or a love she can't live without? Leave your inhibitions at the door and find out...

Love in Lederhosen!!!
Excerpt:

Tilting her head slightly, her eyes followed his thigh past where underwear should have been and beheld the largest male organ she had ever seen nestled in a massive tuft of jet back hair. It was as if the gods had placed him here for her to practice on. How perfect was this, the plumber. A local. Ripe for the picking.

The legs moved and it seemed as if the show was over…then Silke was inwardly cursing…more movement and she was blessed with another opportunity to scrutinize the object of her first international fling.

Yes, yes, that will do nicely. The plumber’s t-shirt had now ridden up a bit to expose a flat stomach with a line of hair that seemed to point like an arrow to the Promised Land. If she could just tear her eyes away she wanted to run to the bathroom, dump out all her potions and creams and subtract the last 12 hours of travel stamped on her face.

Spinning around and forgetting about the view from the window, Silke crashed right into her grandmother, who fell back onto her mother.​

“Vat’s a matter, why are you sweating?”

Well mother, I had an eye orgasm, Silke thought, not knowing what to say.

“Horst? Is es schlim?” Oma asked the legs.

Herta sprang into the kitchen and reached between the plumber’s legs. What the hell? Silke thought, I’m not ready yet, Oma's arm kept me from fleeing.

Sure enough, Silke’s mom reached in and took a handful of man candy. The guy sat up, whacking his head on the pipes, then laughing and scrambling to get to his feet…

“Tante Herta!”

Oh no… Tante…

Did her ears betray her, was her German so rusty…?

Did The Legs really say Aunt Herta?

Giggles erupted from behind Silke and The Penis got up and brushed past her to scoop up her mom, spinning her around.

“Silke you remember Horst. No?”

Hung like one maybe, but she never remembered anyone in the family looking like that. This couldn’t be the cousin that her grandma raised after his mom died. No, not the one who she remembered looking vaguely like Don Knotts with long, stringy, black hair and married to that bitch no one liked. What was her name? Liselle?

​This specimen before her bore no resemblance to a person she had ever seen before. Silke would’ve  recognized that if she saw it!

The last time I saw Horst he looked a little like Barney Fife and his wife resembled the woman in Babe the Gallant Pig, all doughy with a greasy, chubby face. I always wondered how she didn’t break him when they had sex or worse yet, smother him with her massive thighs when he ever went south.

Now…now…oh god I’ve seen his penis…and my grandma and mom saw me ogling him. Yuck… visual incest… my eyes were probably going fall out… especially since I was entertaining such impure thoughts.

Horst…good name for him…


Available at Evernight and Amazon!!!

Love in Lederhosen Release Day!!!!

Silke traveled to a foreign land full of memories in search of adventure. Horst was hoping for a life larger than the quaint town of Bielefeld could offer. Reunited by circumstance, the story of one incredible week in Germany and the love that grew...between the sheets!

Heat Level 3

Eisbein

Eisbein, meaning ice leg, is the German name for a traditional dish involving the lower part of hams hocks. It is also known as Hachse, Hechse, Haxe, Hämsche or Stelze. In Swiss German, it is known as Gnagi. The name comes from the one time use of this part to make ice skates!

I just know eisbein to be a memory laden meal that I've eaten all my life!

After my mom passed away and my father was bedridden, I would make Eisbein every Saturday afternoon. It would bubble away in the kitchen for a few hours whispering comforting memories, my dad would slowly wake up and sit up on the edge of his bed waiting. Sitting on the floor with my plate, we'd eat together and talk about my mom and the family in Germany. I didn't care that it was mostly the same conversation each week. Sometimes the conversation led to us calling Germany, but most often it just made us feel whole...like she was with us still.

What I wouldn't give to be eating an eisbein on the floor looking up and listening to my dad's stories today!

German Ham Hock with Sauerkraut

Ingredients
ham hocks (here they come in packs of four)
Sauerkraut (I use the whole bag)
1 large onion, chopped
5 pepper corns
1 bay leaf
4 tsp salt
6 cups chicken stock (I think cooking it in the stock makes all the difference)

Directions

Add all ingredients including the Sauerkraut into pot. Pour enough stock over the ingredients to cover the meat. I used about 6 cups of stock. Bring everything to a boil and let it simmer until the meat becomes soft and cooked. This takes about 2-3 hours, but this may vary.
Divide it onto plates. Add some of the meat and serve it with cooked potatoes...I always boiled my potatoes and served the eisbein on top of the potatoes.
Guten Appetit!


My cousin JUST sent me a picture of an eisbein he was enjoying at Octoberfest...his had been boiled then broiled to crisp up the skin!!