Where has the time gone?
Seems like just yesterday we were complaining about the heat and humidity of mid-summer. And now, suddenly, we've jumped full-on into the lap of autumn.
I'm not one to complain, as I really love it when there's a slight chill in the air and the breeze smells of musty leaves. But, I'm shocked that I didn't even see it coming this year.
One of the reasons is that I've been spending quite a bit of my free time doing research, talking with designers, and crunching numbers for a new endeavor that Peef and I are taking on this fall.
The business will be called "From Milwaukee With Love" and it will be an online retail store specializing in gift boxes filled with artisan food products made right here in the Milwaukee area.
The concept has been a long-time in coming - and more details are forthcoming - but for now, let's suffice it to say it's been a labor of love that's really served to bring together my freelance writing, my love for the city of Milwaukee, and my desire to really showcase all the amazing food that's being produced right here.
I won't bore you with too many of the details here, but I'll let you know when we get things up and running, and you'll be able to follow our progress on Facebook and Twitter in the upcoming weeks. Until then, I hope to keep up with at least a modicum of the recipe development and delicious food sharing I've always enjoyed so much here at Burp!
For today, I figured I'd dig down in my recipe file and share something deliciously different -- but seriously useful. I know you've all got football parties and family gatherings coming up, so I thought I'd take the time to share a recipe that should come in handy for any number of those things.
Barbequed meatballs commonly make their appearance on appetizer spreads or church pot-lucks. This homemade version made with blackberry barbeque sauce capture all the sweet-tart-vinegary goodness of a traditional sauce, while offering up a beautiful color and distinctly fresh flavor.
Meatballs made with turkey lighten things up a bit, but maintain a rich flavor and caramelized exterior when browned in real butter. And this recipe is perfectly amiable to the use of either fresh or frozen berries, so you don't have to wait for the next batch of fresh berries to make it happen.
Serve as part of your next party spread, or simply served alongside mashed potatoes and steamed vegetables for a distinctly different weeknight meal.