In case you're interested in adding international recipes, here are my two favourite meatball recipes, one from Germany and the other from Mallorca, Spain. (Poached meatballs in lemon & caper sauce.) Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite. Ingredients: 1/2 lb finely ground veal (225 grams) 1/2 lb finely ground lean pork (225 grams) 1 large onion - peeled and finely chopped 8 finely chopped + 2 finely chopped later for sauce (total 50 grams) 2 TBS capers finely chopped + 1 TBS whole capers later for the sauce 1 lg egg, beaten 3 slices firm crusts removed, soaked in water juice of 1/2 lemon - or juice of whole lemon if it is very small 2 bay leaves 2 whole cloves (aromatic spice cloves) 1/2 TBS oil for frying onion 2 TBS flour mixed with water salt & freshly ground pepper 1. Sauté onion gently until golden and put aside. 2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper. 3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil. 4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed. and bring it slowly back to the boil then lower heat and let simmer gently for 30 minutes. Turn meatballs once or twice during this time. 6. When cooked, remove meatballs with slotted spoon to a casserole and keep warm. Mix flour and cold water to a paste and add to the cooking water, stirring to thicken. Add the last two anchovies, chopped fine and 1 TBS whole capers. Bring to the boil and simmer 2 - 3 minutes. Pour and serve with boiled potatoes and green beans. I actually had more sauce than what appears here in the photo. I kept the rest in the pot on the stove for keeping hot. Note: They turned out very well. My lemon was VERY juicy and as I used all the juice, it was a bit too much. Go easy on the lemon juice if it is a large lemon. SharonCb ************************************* Here's a favourite dish from the Island of Mallorca, Spain. - 4 servings 700 grams ground veal (I use 1/2 pork & 1/2 veal) 3 eggs - beaten 1 medium onion - minced 2 cloves garlic - minced flat-leaf parsley - lots 2 teasp oregano 2 teasp thyme 2 teasp sweet paprika powder 2 teasp salt fresh ground black pepper cooking oil 3 medium very ripe tomatoes - (skinning is optional) chopped 1/2 cup milk & 1/4 cup water flour 4 - 6 medium potatoes, peeled and cut into chips (french fries) Utensils needed: - small frying pan about 6 inches diameter - medium or large frying pan or chip fryer - earthenware or ceramic stovetop casserole with lid 1) Mix meat with beaten egg, minced garlic, 2/3 of the chopped onion, salt & pepper, herbs and paprika. Add a few stalks of parsley chopped fine. Mix all together. 2) Pour about 1 cm oil into small frying pan and put on medium heat. Put some seasoned flour (s&p) on a dinner plate and using a small spoon, scoop out meat mixture and begin forming meatballs with help of floured hands, rolling them in flour as needed. Put them on floured plate and when you have six and oil is hot, put them carefully using spoon into the small frying pan to brown. 3) After two or three minutes turn meatballs over using a small spoon. Continue forming more meatballs. 4) As meatballs brown, remove and put them into casserole dish, adding the fresh ones to the pan, six at a time. 5) When done, strain out any burned bits in the frying pan oil and put in the rest of the onion with the tomato, as well as a handful of minced parsley. Cook on medium heat. 6) After a few minutes add the milk and water. Taste and if tomato flavour is too sharp add a pinch of sugar, also some salt. Pour sauce over meatballs in casserole, (optional is pour it through a sieve for finer sauce) put on low heat with lid and simmer very gently 20 minutes, checking and turning them over once. 8) Prepare potatoes and in oil in large frying pan or chip fryer begin making the french fries a few at a time, salting them and keeping them hot in oven. Put a few chips on top of the meatballs, add a bit of chopped parsley and serve at table with extra chips on each plate. Source: Adapted from 'Cocina selecta Mallorquin' SharonCb

Ut Oh, (thud) [that was me hitting the floor !!] I never should have clicked on that link !! OMG there are so many wonderful sounding recipes there !! I marked it in my favorites and will probably be spending the afternoon there I think. (and using a whole lot of ink and paper today) I am going to start with the grilled lobster tails. Then I am off to check out the other links that you ladies have provided. I am just now finding so many great cooking sites. Now what am I going to do with all my cook books? (I have shelves filled with them) Yummmmm Helen

With the grated zucchini version, one great thing, is you can use one of those baseball bat sized zucchinis that people tend to leave on your front porch, at least they do around my neck of the woods. You just whack out all the big seeds and grate the remainder. In addition to with pasta, it's yummy spooned on whole wheat toast, with a chiffonade of fresh basil, or dolloped into eggs as an omelet filling. Very versatile. In the grated version, you let the zucchini reduce to an almost jammy consistency, so it sounds like a lot but it really cooks down. I used to have another version that let the zucchini reduce in just a smidge of olive oil, but then you added ricotta, and lemon zest. That was really good too. I cant find the recipe but will just have to wing it one of these days.

seasiderooftop I have Princess Anne as 5th-year own root, it's very tough with thick cane, and bloom best with chicken manure, it's in only 4 hours of morning sun: @joeywyomingzone4 I read your post on rooting roses with band-size containers with a mixture of pea pebbles, charcoal bits, and chopped up banana skins. Thank you for that fantastic tip. @rosecanadian Growing small own-root roses in the pot is so much easier than grafted. Plus own-root roses last longer. Evelyn roots VERY EASY here and yearly I throw away Evelyn rootings, which I wish I could send to you. I sent out rootings with zero soil & dunked in water before sending out, and they bloom well for a friend in Texas. Below is bloom on an Evelyn rooting I did. I kept it in partial shade thus the bee-leaf-cutter damage.