kens, visually, LA is really not much to see/visit. The draw is the actors/actress sight seeing, the clubs, restaurants, the warm temp.
you already got on your radar to stroll venice beach, ferris wheel area on malibu? those 2 are standard tourist fare – along with the hollywood blvd trek
Thanks lesbi. mmmmmm, lemon juice and onions. That’s a thought.
Mom also said, every so often to dip my hands in a bowl of water before shaping balls, to add moisture.
OK I have a mini dilemma. I want to donate to Haiti relief BUT I am not crazy about donating with Salvation Army because it’s a religious organization and not crazy about Red Cross cause it spends a lot of money on “administrative expenses” rather than actual help. What do I do? The majority vote will win as I will donate regardless of my views in this case.
kens: Gem posted this:
I work with Wyclef Jean and his organization Yele.Org is working hard to get relief fast to the victims.
please if you can donate $5 via Text to 501501 and text “Yele Haiti”
Posted by: gemini10 at January 13, 2010 11:31 AM
kens, visually, LA is really not much to see/visit. The draw is the actors/actress sight seeing, the clubs, restaurants, the warm temp.
you already got on your radar to stroll venice beach, ferris wheel area on malibu? those 2 are standard tourist fare – along with the hollywood blvd trek
Thanks lesbi. mmmmmm, lemon juice and onions. That’s a thought.
Mom also said, every so often to dip my hands in a bowl of water before shaping balls, to add moisture.
OK I have a mini dilemma. I want to donate to Haiti relief BUT I am not crazy about donating with Salvation Army because it’s a religious organization and not crazy about Red Cross cause it spends a lot of money on “administrative expenses” rather than actual help. What do I do? The majority vote will win as I will donate regardless of my views in this case.
I don’t recall my mother using egg or breadcrumbs. Just salt and pepper. But she made a great sauce.
Expert
I usually put finely chopped onion, parsely, egg, breadcrumbs AND grated parmesan reggiano or romano chesse in my meatballs
Posted by: gemini10 at January 13, 2010 12:05 PM
that’s classic Italian. She’s making some slop meatballs from god-knows-where.
Extext
DIBS is right about 1 egg for each pound of meat used.
I’ve never made small meatballs. But the concepts should be the same.
“The thought of touching raw meat is bad enough and then adding a raw egg into it, is sending me into skeeve mode.”
I guess you’re not going to have steak tartare with me.
“Denton!
C’est Vrai
Rouge Et Bleu!”
whatever that means… I love you too… lol.