A la Carte: May Means Meatballs … and Sausages and Gravy!

Lee White

It is May and May usually means lots of sunshine and warm evenings.  It is my favorite season of all, because trees are budding out, tulips are bright and gorgeous, lilies and irises are two weeks away as are lilies of the valley, mu birth flower. I am grateful that the people who sold me my condo, whom I knew from the yacht club, were gardeners. The best I can do is add a few annuals, but they planted the perennials, including a healthy and lush bright red azalea. 

I am also seeing much more wildlife than I’d ever seen in the six years I have lived in Groton. Driving down Rte. 1 and turning a right on my way to Eastern Point Beach, I watched a male fox ambling across the road, heading toward a small apartment complex. I turned another right to watch him and noticed a man on a walker in the fox’s way. I honked my horn so the man would not collide with him.

This morning, before I walked into my office, I looked at the parking lot and spied a turkey, the first I had seen in our complex. It was a young tom, in no hurry at all. I waited another 10 minutes and didn’t see another. I am feeding birds a bit longer than I usually do. (I take away the feeders and suet and add hummingbird feeders, although I haven’t seen one ever.) I am especially thrilled with catbirds and neon yellow finches. It is warm enough to open the outside faucets so I can add water to the bird bath, which they like. 

On the other hand, I still turn on my electric blanket. There is a reason we are told never to plant basil until Memorial Day. This past weekend, I wanted a make a good red sauce with meatballs and sausage. And I have everything for the dish, including pork chops, chopped beef and Italian sausage. If you have just one or two of the meats, the dish will be still fabulous.

Photo by Fidel Fernando on Unsplash.

Sunday Gravy with Sausages and Meatballs

Adapted from Johanne Killeen and George Germon, “On Top of Spaghetti,” (Morrow, New York, 2007)

Yield: Serves 4 to 6 as a main dish

One-quarter cup extra virgin olive oil3 pork chops (total weight 1 to 1 and one-half pounds)
1 and one-quarter pounds Italian sweet sausage, halved horizontally
1 cup chopped onions2 large garlic cloves, peeled and minced
½ teaspoon fennel seeds
1 teaspoon fine sea salt
1 28-ounce can diced tomatoes (or crushed) tomatoes
6-ounce can tomato paste
Cheese finds from Parmigiano-Reggiano or bits of Pecorino Romano (optional)
Mary’s meatballs
1 pound dried spaghetti or rigatoni, cooked
freshly grated Pecorino Romano

Heat oil in large heavy-bottomed stockpot. Add pork chops and sausages and brown on all sides. Transfer chops to a plate. Toss onions into pot with garlic, fennel seeds and salt. Saute over moderate heat, stirring frequently and scraping up any bits, until onions are soft and golden.

Put chops back in the pot with any juices. Add tomatoes, 2 cups water and tomato paste. Drop in rinds if you have any. Cover pot, bring to a boil, lower heat and simmer for 30 minutes. Gently drop meatballs, a few at a time, shaking the pot to make room for the meatballs. Cover all the meatballs, cover pot and simmer for an hour or more. 

To finish sauce, take out chops, remove bones and chop of the meat and add to sauce. Check for seasoning. Ladle sauce over hot pasta and dust with cheese.

Mary’s Meatballs

Yield: makes 26 to 28 meatballs

12 ounces ground beef
4 slices white sandwich bread, crusts removed, cut into tiny cubes (I used challah)
three-quarters cup milk
three-quarters to 1 cup freshly grated Pecorino Romano
8 fresh basil leaves, torn into small pieces
2 tablespoons chopped fresh flat-leaf parsley
1 egg, lightly beaten
fine sea salt and pepper to taste

In a large mixing bowl, combine beef, bread and milk. Add cheese, basil, parsley, egg and salt. Mix gently but thoroughly. Form into small meatballs, no larger than one and one-half inches in diameter.

About the author: Former Old Lyme resident Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant.  She currently writes a cooking column called A La Carte for LymeLine.com and also for the Shore Publishing and Times newspapers, both of which are owned by The Day. 

Legal News You Can Use: Work, Disability and SSD in the Age of COVID-19

Photo by Charles Deluvio on Unsplash.

From New London to Los Angeles and beyond, the world has shut down to contain and fight the COVID-19 virus. The global lockdown has upended life for billions who now find themselves isolated in their homes.

While the isolation of self-quarantine and the anxiety of worrying about the illness that could lead to death is an alien experience for most people, it is for many disabled people a way of life that is not entirely new. Many who are unable to work because of injury or illness are excluded from the hustle and bustle of everyday life.

recent article pointed out that even when those with disabilities can continue working, the odds of continuing their careers are long. After all, “people of working age with disabilities have an employment rate that is 28.6 percentage points lower than that of people without disabilities” the author stated, adding that only 4 percent of companies offer positions inclusive of disability.

It is almost impossible to find anything positive about the pandemic. Still, Americans have largely shown their best in dealing with the virus, going out of their way to protect not only themselves but to protect friends, family members, colleagues, customers and strangers.

Businesses have responded quickly to the virus, implementing home-work systems and customer-protection measures to keep us all safer.

The swift business adaptations have hopefully shown many CEOs and managers that companies can make simple accommodations that would successfully include valuable, productive workers who happen to have disabilities.

Of course, for those whose disabilities make them unable to continue working, no accommodations or adaptations will change their situations. They must instead turn to a social safety net, such as Social Security Disability (SSD) benefits.

Obtaining those benefits is a complicated process, however, requiring the disabled to complete and submit extensive and detailed applications and then gain approval from the Social Security Administration.

In many cases, applications are rejected. Appeals include revised applications and a hearing before an administrative law judge.

An attorney experienced in SSD appeals can guide you through the complex legal process and obtain for you needed medical records and physician statements, prepare you for the hearing and represent you before the administrative law judge.

This post is sponsored by Suisman Shapiro Attorneys-at-Law.

Editor’s Notes: i) During this challenging time, Suisman Shapiro is providing essential legal services via electronic communications that keep staff in touch with clients while, at the same time, keeping both groups safe.

ii) Attorneys at Suisman Shapiro can discuss Social Security Disability (SSD) benefits with you and answer your questions on the subject. Visit their website or call 800-499-0145 — lines are open 24 hours a day.

Talking Transportation: Flattening the Commuting Curve

Jim Cameron

In the post-COVID-19 world (whenever that may be) commuters will be asking themselves one question:  Is this trip really necessary?

Sure, when the quarantining is lifted and the life-threatening virus seems to have passed (at least until it returns next fall), we may look forward to getting back on the train and on the crowded highways.

But the weeks of not commuting have changed our attitudes toward work and the necessity of travel.  Going forward, I think we will be making that daily trek a lot less often and that will have a profound effect on transportation.

Sure, plumbers can’t telecommute, but knowledge workers can.  And they make up a large portion of southern Connecticut’s population.  They’ve been working from home just fine in recent weeks.  So they’ll be asking themselves (and their employers) if a daily schlep into their New York City, New Haven or Hartford office is really necessary, or if they can continue to work from home two or three days a week.

Being self-employed, I have worked from my home office for over 35 years.  I sure don’t miss the daily grind, nor the office politics, and love my work so I end up doing it six or seven days a week: it’s not a job but a passion.

When I started my consultancy I didn’t have a computer or even a fax machine. Today, the average home has as much communications gear as at the office.  We don’t need a physical presence “at work” to be working.

We will all be wearing face masks for many months to come any time we leave our homes.  And work meetings won’t involve shaking hands or exchanging business cards.  Business travel?  Not anytime soon.

I have a neighbor who used to make almost weekly flights to London for a single meeting or business luncheon.  That was nuts before COVID-19 and is certainly unnecessary now.

So in an ironic way, this virus might actually be a blessing for commuters.

Our trains and highways used to be crowded because we all bought into an outdated social construct that “work” was something we did from 9 a.m. to 5 p.m., Monday through Friday, at an office.  Rush hours were called “peak periods,” just like when the virus was at its worst.

Post-COVID-19, we can flatten that commuting curve on the roads and rails.

Ridership on Metro-North need not peak in rush hours if it can be spread out over the hours or days.  And I-95 need not be a parking lot if people are working from home or staggering their hours.

Parking won’t be as much of an issue if demand drops.  And we’ve already seen New Yorkers opting for walking or bicycling instead of taking the bus or subway.

Less traffic should mean faster delivery times for trucks and shorter commutes for those who must drive.  And we’ll all be burning less fuel, cleaning our air.

Fewer cars on the road should mean a reduction in traffic accidents.  Driving less, our car insurance premiums should go down.

If we’re not wasting time commuting, we’ll have more time for our families, for volunteer work and our personal interests (and health-giving sleep.)

As horrendous as this virus has been, it’s given us all a chance to rethink our priorities.  Life is too short to work at a job you don’t like or waste hours a day getting there.

Post-COVID-19 will be a new world for commuters.

Posted with permission of Hearst CT Media.

About the author: Jim Cameron is founder of The Commuter Action Group, and a member of the Darien RTM.  The opinions expressed in this column are only his own. You can reach him at CommuterActionGroup@gmail.com  For a full collection of  “Talking Transportation” columns, visit www.talkingtransportation.blogspot.com.

Talking Transportation: Airlines Hit COVID Turbulence

Jim Cameron

I’ve always been fascinated by the airline business.  Even though I’m not a great flyer, the whole idea of moving hundreds of people from point A to point B in a metal tube has astounded me.

I even remember the good old days of “Youth Standby” flights in the 1960’s when we could get a 50 percent fare discount just by helping fill empty seats.  But until recently the planes have been chock-a-block full and the airlines had actually been making money.

Of course, after 9/11 all that changed. 

With increased TSA security and a major economic hit, people were afraid (or unable) to fly.  I remember one commentator calling the aftermath to 9/11 being like an example of product tampering, akin to putting poison in Tylenol bottles.

Now, all that has changed, thanks to COVID-19.

Airlines are curtailing service, and in some cases shutting down completely, as people “shelter in place.”  That’s meant tens of thousands of layoffs of already underpaid airline employees.

But when we get through all this … and we will … what’s the long-term prospect for the airline business?

Will business people, the bread and butter of the airlines (because they pay the highest fares), return to the skies or find that teleconferencing is enough to make deals and stay in touch with clients?

Leisure travelers may still be there.  You can’t telecommute to Aruba.  And when the pandemic has passed, there will doubtless be such pent-up demand to get a change of scenery that will all want to get back on the road … at least if we have the money.

Even before COVID-19, airlines were mothballing their bigger, older planes.  The super-jumbo, double-decker A-380 was just too big and fuel-inefficient to keep flying on most routes (which is why it was never adopted by a US airline.)

The airline business is capital intensive (really expensive to run) and operates on very thin profit margins.  With low fares, you really had to pack a plane to make any money.  And factoring in inflation, airfares (before the virus) were the lowest since 1995.

Going forward, will people really want to sit for hours, three-abreast, with 200+ strangers, sharing their air and whatever else, when we know of recent cases of contagious passengers flying, even on smaller jets?

And you thought that fellow passenger on your last flight who insisted on sanitizing her seatback tray was a germophobe?  You ain’t seen nothing yet.

Will people who survive the virus, and most of us will, still be contagious?  Will doctors have to give us a “COVID CARD” after we are “clear” that we will need to show when we travel or attend large events?

And most importantly, will the airlines themselves survive?  The government’s stimulus package sets aside $25 billion for the ailing carriers.  And Uncle Sam may turn those loans into grants in return for an equity stake in the airlines.

The big airlines will probably get through all this, but some small carriers are already closing up shop.  The airports themselves are also hurting, their runways stuffed with grounded jets parked for the duration.

As difficult as these times may be for us, sheltering in place for the airlines and their employees is much, much worse.

Posted with permission of Hearst CT Media.

About the author: Jim Cameron is founder of The Commuter Action Group, and a member of the Darien RTM.  The opinions expressed in this column are only his own. You can reach him at CommuterActionGroup@gmail.com  For a full collection of  “Talking Transportation” columns, visit www.talkingtransportation.blogspot.com.

A la Carte: Peek in the Pantry, You Likely Have all the Ingredients for Tasty Trail Mix Cookies!

Okay, as I write this, I am home for the sixth week. 

Each day seems a little easier. I like my condo. I love my cat (although I miss my Elderlee, who died in December). I eat when I want to, which seems to be more likely twice a day. I wake up and feed the cat around 7:30, watch MSNBC for an hour (why is it that I seem to like Mika and Joe more than I used to?)

Then I go upstairs, shower, get dressed, make the bed and think about whether my meal will be breakfast-y and lunch-y. Often it is eggs and sweet peppers, onions and garlic and rye bread. Sometimes it is cereal with bananas. I think about dinner around 3 p.m. and decide whether it will be something that I should prepare or leftovers in the fridge. Sometimes it is two kosher hot dogs.

I have not been very interested in dessert, but three nights ago I read the new Bon Appetit in bed and saw a recipe for trail mix cookies. It looked really delicious and I had every single ingredient in my pantry. The cookies required little sugar and almost no flour. But I read the recipe again: you make the batter, then refrigerate it for a few hours or overnight before you make the cookies.

So it isn’t a case of make the cookies and eat them hot in 20 minutes, but they are amazing. So check out your pantry; I bet you have most of the ingredients in yours, too.

Trail Mix Cookies

From Bon Appetit, May 2020

Yield: makes 12 every large cookies

1½ cups assorted nuts and seeds
½ cup old-fashioned oats
4 tablespoons unsalted butter, melted,
1 large egg
¼ cup dark brown sugar (although light will do fine)
2 tablespoons granulated sugar
1½ teaspoons pure vanilla extract
1 teaspoon kosher or sea salt
½ teaspoon baking soda
¾ cup assorted dried fruit (cut into ½ inch pieces if large)
¾ cup chopped bittersweet chocolate chips, discs or chopped bars
½ cup all-purpose flour
Flaky sea salt

Place racks in upper and lower thirds of the oven; preheat to 350 degrees. Toast nuts and seeds on a rimmed baking sheet, tossing once until golden brown, 10 to 12 minutes. Transfer to a medium bowl; let cool.

Meanwhile, mix egg, butter, brown and granulated sugars, vanilla, salt and baking soda in a large bowl. Let sit until nuts and seeds are cool (this will make for a chewier cookie).

Add dried fruits and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in the flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins evenly coated in dough. (It will look like too many mix-ins but dough will come together as it chills.) Cover and chill at least two hours and up to three days.

Reheat oven to 350 degrees. Using a 1/3 cup measure or a #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between two parchment-lined baking sheets as you go (I use my Silpat sheets.) Using a cup or your hand, press cookies into 2½” diameter disks about ¾” thick and sprinkle with sea salt. Bake cookies, rotating sheets top to bottom and from front to back, until golden brown and no longer wet looking, 11 to 13 minutes. Let cool on baking sheets.

Cookies can be made one week ahead. Store in airtight container at room temperature.

Lee White

About the author: Former Old Lyme resident Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant.  She currently writes a cooking column called A La Carte for LymeLine.com and also for the Shore Publishing and Times newspapers, both of which are owned by The Day.