Passes for Work

In most places, disliking cleaning up gobs of toothpaste from the sink every morning makes a dad lazy, but this dad leverages technology and cleverness to spare his elbow grease. Which makes sense at his age. Elbow grease is precious and he wants to keep all it for himself!



Meatball Maddness

Sharp-eyed viewer may have noticed a particular lack of meatballs in my previous Meatball post. This was because… distracted. Huh. what?

And here they are! A day late but nary a dollar short.

The Best Meatballs

1 lb ground beef

½ lb ground veal

½ lb ground pork

2 cloves garlic, minced

2 eggs

1 cup freshly grated Romano cheese

1 ½ tbl chopped Italian flat leaf parsley

2 cups bread crumbs

1 cup olive oil

salt and pepper

1 ½ cups lukewarm water

Combine meat in large bowl. Add garlic, eggs, parsley, salt and pepper.

Blend in bread crumbs. Slowly add water ½ cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.

Heat olive oil in skillet and fry meatballs in batches until very brown and slightly crisp. Remove from heat and drain.

I substituted lamb for veal and made a double recipe yielding three batches in the skillet as shown, approximately 3 dozen total meatballs!

So I Did This…


Old Fashioned Buttermilk Fried Chicken


(from video)

“Today we show you how to make Old Fashioned Buttermilk Fried Chicken Crispy and Delicious

“Been making it like this for my whole life and it is very easy and cheap to make… If you looking for a crowd pleasing Fried Chicken recipe look no further..”


  • 3 Cups Flour
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 1 tablespoon Garlic powder (Not Garlic Salt)
  • (I added cayenne pepper)


  • 3 Cups Buttermilk
  • 3 Tablespoons Hot Sauce ( I used Texas Pete Red Hot Sauce )
  • (I added cayenne pepper)

Brown Gravy

The Noonan household greeted this news variously.

Some Happy
Some Crazy
Some Straight-Up Weird!

But over all positive!! (despite what it looks like)


Southern Delights

I’m not a native of the South, but once I moved here and experienced Southern biscuits it was love at first bite. Still it was only recently that I investigated how to make them and I was surprised how simple the recipe was!

Try these fresh out of the oven with butter and honey or slathered with sausage gravy. For added effect, try whistling Dixie while you enjoy them!

Southern Biscuits


2 ¼ cups all-purpose flour

4 tsp. baking powder

1 tsp. sugar

3/4 tsp. salt

1/3 cup frozen butter

1 cup milk or buttermilk, cold (not frozen)

Heat oven to 450.

Combine flour, baking powder, sugar, and salt in large bowl.

Grate frozen butter into bowl and combine being careful not to overwork mixture and melt butter.

Chill mixture in refrigerator for 10 minutes.

Remove mixture and form well in center. Pour milk a little at a time and stir to incorporate until dough pulls from sides of bowl (don’t overwork dough). More milk may be necessary.

Lightly flour pastry board and knead dough gently by folding in half six times.

Press or gently roll dough into 7 x 5 inch rectangle.

Cut out biscuits with 2 inch cookie cutter. Press cutter straight down and lift up. Do not twist.

Reform trimmed dough, gently rollout, and cut more biscuits.

Place biscuits edge-to-edge on cookie sheet and bake for 10–12 minutes or until golden brown on top.

Biscuits are yummy fresh and warm slathered with butter and honey or sausage gravy.

Reheat biscuits in 350 degree oven for 10 minutes.


While I was surprised at how easy it was to make biscuits, I was astonished at how easy sausage gravy was! Simple, delicious, and filling!

Sausage Gravy


1 pound bulk pork breakfast sausage

¼ cup flour

2 cups milk

Salt and pepper

Cayenne pepper

Warm a skillet over medium heat.

Add sausage and break into chunks with spatula. Cook until meat is crumbled and browned thoroughly.

Add flour and cook until dissolved, about 1 minute.

Stir in milk. Cook, whisking frequently, until gravy is very thick and bubbly (add more milk if needed to thin).

Season to taste with salt and generously with ground black pepper. Add dash of cayenne pepper to taste.

Serve over biscuits or bread.