Do you ever watch cooking shows on TV? We do occasionally. That’s where I go the idea for Deer Balls. Start with two pounds of ground venison; add a cup of oatmeal, half a cup of milk, one egg, chopped jalapenos and cilantro, some Worcestershire sauce, and throw in whatever spices you find in the cupboard. Roll ‘em out in balls and bake at 350 F. for about thirty minutes.
We could just call them meatballs, but where’s the fun in that? They go over big at potlucks and work well with spaghetti or dipped in BBQ sauce.
If you’re new to Friday Flash Fiction, the person whose brain is always cooking up a literary delicacy is Chef Marie Callender Wisoff-Fields. If you’d like to participate in this exercise in madness, head over to her blog for step-by-step instructions. To view the FFF Hollywood Squares Authors Block click here.
McDonald’s opened its first specialty restaurant this week near the Abbey of Self-Denial outside Gatlinburg, Tennessee.
The Trappist monks who live there have taken vows of silence and follow centuries-old traditions of manual labor in pursuit of the simple life.
“We’ve streamlined our menu to meet their needs,” says manager Walt Jablonski. “Our number one combo is a bowl of cold gruel served with a side of stale crackers and a cup of warm water. After a hard day in the brewery, these guys are starving for a tasteless meal with no nutritional value.”
The monks have refused to comment.