Can we just all die for a second over this "everything included in an armoire cabinet" kitchen! Gah!

It's kind of like a toy kitchen for big people. My first thought was - "I want to play with that!" So, probably not good for the serious cook, but for those of us who are just playing - yes indeedy.
On the subject of cooking I wanted to share a recipe. This is a good recipe. It's my moms, so I have been eating this all my life and I make it for my family now. It's a traditional sauce with basil and garlic. The meatballs are delish. The main reason I wanted to share it is because when I did a computer search to pull up the recipe this past Sunday, I found this email my brother in law, John, sent to me when we lived in Africa. I had emailed my sister to send me this recipe, but she was not home, so she asked John to send it to me. Here is what he sent:
Sauce:
1/2 cup arrowroot (or onion, if available)
1 angelica root (or clove garlic, if available)
3 T zebra blood (or olive oil, if available)
sauté those ingredients
2 rhino spleens (or 2 cans of tomatoes, if available .. puree)
8 oz rhino spleen sauce (or tomato sauce, if available)
6 oz rhino spleen paste (or tomato paste, if available)
1 cup water, purified by P&G Pur Water Filtration System (because everyone deserves clean water)
1 tsp Barley Grass (or basil, if available)
2 T Bilberry leaves (or parsley, if available)
2 tsp salt
1/4 tsp pepper
simmer 1 hour
Meatballs:
1 lb tiger meat (or ground beef, if available)
1 cup bread crumbs
1/2 cup parmesan
1 T Bilberry leaves (or parsley, if available)
1 angelica root (or clove garlic, if available)
1/2 cup goat milk (or regular cow's milk, if available)
2 free-range chicken eggs, beaten (or regular eggs, if available)
1.5 tsp salt
0.12 tsp pepper (or one-eighth tsp, for mathematically challenged)
brown, then drop in Sauce, simmer till warmed thru
then, Enjoy!
He's the best, my bro-in-law. In order to really appreciate this, you need to know that my first ex-pat breakdown in Africa, occurred at the super market. It was an absolutely bewildering experience, wherein I was so overwhelmed I actually left (cart half-full, mid-aisle) in tears with no groceries. I could not figure out what anything was and everyone was in such a hurry around me. And it was not even that anything was weird or exotic, there was no zebra blood or rhino spleen, but lots of things have different names - did you know that an eggplant is a brinjal? or that cilantro is coriander? or that cookies are biscuits and biscuits are puddings? Think about 13 aisles of that! Not to mention all of the products I had never even seen before. There are just times when you think "What have I done leaving behind everything I understand and am comfortable with?! Why did I do that?!" And it all becomes a little bit too much. In fact, the last time I made this dish I experienced that same feeling here in England. You can read more about that
HERE. So, getting this email was that much more awesome and meaningful. Because I think it's when you begin to take it all a bit too seriously that you are in danger of losing it. So, do big things, make bold moves, go after it all, but remember to hold it all very lightly. Remember you don't have to be brave all of the time. And most importantly, find the humor in everything. Hope you like the recipe - it really is yummy.