The ups and downs of living like a nomad! I have being changing locations for the passed decades, way more than I envisioned for myself, but somehow life kept making these changes on me. First time was when I decided that my city in the countryside of Sao Paulo, Brazil, was too small for me. I was just 21 and decided to make this bold move against best advise from my family. It was scary in the beginning but when you are 21 you are kind fearless. So I managed to live there for 10 years. I became a big city girl. I became an artist (so I thoughtI did) I fell in love, I got married, I fell out of love, got a divorce all in 10 years.
And in the face of starting over. I had the brilliant idea of moving to Australia to study Hotel Management. (Mind you, I didn’t speak a word in English) but as turned out, at 31 I was still fearless. So I went down under, learned English, spent 6 months studying hotel management, just to find out it wasn’t my thing. Changed to Graphic Design, fell in love, got my husband number 2 (that’s how I call him). He is my number 2 and favorite husband. LOL. After 3 years living in Sydney for some reason we moved to Manhattan NY, and there surrounded by the best restaurants and chefs I fell in love with cooking, became a blogger, got to my 41 feeling a bit over the top, not so fearless turns out, but still fearless enough to decide to move cross country. Why am I telling you my entire saga? I don’t know? Maybe because I need answers, am I crazy? Because all the time when I’m getting used to a new place, making friends, and making connections I decide to go as far as I can. Am I just avoiding connections? Why? Turns out now I’m here at beautiful California, sunny city, pleasant people, new places to adventure, new friends to make. And hopefully that’s where we will stay. At least for 10 years anyway. LOL
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Greek Meatballs and Pita
- 500g lamb mince
- 3 anchovy fillets, chopped
- 40g fresh breadcrumbs
- Finely grated zest of 1 lemon, plus a squeeze of lemon juice
- 2 garlic cloves, crushed
- 3 tbsp chopped fresh flat leaf parsley
- 3 tbsp vegetable oil
- 1 red onion, finely sliced
- 2 tbsp extra-virgin olive oil
- 200ml Greek yogurt
- 1 tbsp chopped fresh mint
- 4 pita breads, toasted
Method
Preheat the oven to 180°C/fan160°C/gas 4. In a large bowl, put the lamb, anchovies, breadcrumbs, lemon zest, half the garlic, and half the chopped parsley, and mix well together using your hands.
Season well, then shape into 20 balls. Heat the vegetable oil in a frying pan over a medium heat. Add the meatballs, in batches, and cook for 2-3 minutes, turning, until browned all over. Transfer to a roasting tin and roast for a further 10 minutes.
Soften the onion by soaking in a bowl of boiling water for a few minutes, then drain and refresh under cold water. In a bowl, mix with the olive oil, lemon juice and remaining parsley.
In a bowl, mix the yogurt with the remaining garlic and mint and season to taste. Serve the meatballs and red onions in toasted pitas and accompany with the mint dressing.