HUNGRY GERALD

Yes, super home chef BSK made enough of this wonderful dish for two tasty suppers. BSK mixed ground chicken with chopped spinach, spices and aromatics.  BSK rolled them into balls (golf ball dimensions) and baked them in the oven. They were served with quinoa (moistened with broth) and a tangy yogurt sauce. Stupendous. This was luxury eating on a chilly night in the Freeman/Riva oceanfront home on Prince Edward Island, a serene democracy that welcomes diversity. HG could eat this lush and comforting meal every night. It’s that good.