LYS: Tender Buttons







There are few notions that we knitters enjoy more than buttons.  Buttons and wool seem to go with each other like peanut butter and jelly, Lucy and Ethel, gin and tonic. On the east side at 62nd street just off of Lexington Avenue is Tender Buttons, a fun, tiny, hole in the wall filled to the brim with all the weird and wonderful buttons that you could ever dream of.

I went in to buy some buttons for a cowl idea that I had and was quickly overwhelmed. 😀 But in a very good, button-filled way.  It’s filled with so many curiosities. Seed packet and cake buttons! I’m sorry that most of my pictures are blurry… I was in a rush and took them with my iPhone.

I have heard that the service there is lacking, and several yelp reviewers would have you think it’s the worst place ever, but I didn’t have a bad experience. The guy behind the counter was helpful, though not overly nice. That’s fine with me. I don’t need to be coddled as a customer. Be warned though, it is cash only, so don’t try to pay with your card. All in all, cute shop, good selection.  I’ll be back when I am ready for cardigan buttons.

Chicken Meatballs

These are quick and easy to make. A less fatty alternative to pork, but are still moist and tender. Great for making a head and freezing, perfect served with and alfredo or marinara sauce.

1 pound ground chicken

2/3 cup  cooked cous cous

1/2 large white onion

2 garlic cloves

2 rashers of thick cut bacon

3 tablespoons tomato paste

3 tablespoons dried oregano

1 tablespoon dried jalepeno flakes

Salt and Pepper

Heat the over to 350°

Chicken meatballsFirst I get my cous cous going, so that it can cool a little before I need it. I use Near East brand  for a couple of reasons, It cooks up  super fast and it comes in a lot of flavours. I like the herbed chicken in this recipe because it layers the chicken flavour and gives the meatballs more depth. Which is the same reason I make it with chicken stock instead of water. I  prefer cous cous to bread crumbs as  I think it results in a moister ball.

Chicken meatballsThe chicken stocked and flavour packet came to a boil, I added in the cous cous, gave a quick stir, removed it from the heat, put the lid on and left it for 5 minutes. Now fluff and loosen the cous cous with  a fork while it’s still warm and put it one side.

Chicken meatballsNext cut the bacon into lardons and brown in a pan until crisp. While they are cooking, get everything else together

Chicken meatballs Put the ground chicken into a bowl

Chicken meatballsChop the onion half and add in to the chicken

Chicken meatballsCrush the garlic cloves and add

Chicken meatballsSprinkle on the seasonings and squeeze in the tomato paste

Chicken meatballsOn goes the bacon…

Chicken meatballs

…And the warm cous cous. Now’s the time to get messy or use a fork to thoroughly combine everything. After all the ingredients have been mixed I take a little bit and fry it up to check the seasoning.

Once I know it tastes good I…

Chicken meatballsI roll them into balls, each ball is about 2 tablespoons worth of mix. A cookie dough scoop is great for this job

Chicken meatballsIn a couple of teaspoons of olive oil I brown the meatballs in a pan on the stove top. Then I transfer them into a baking dish, cover them with foil and bake for about 15 minutes, to make sure they are cooked all the way through.

When you take them out of the oven you can either serve them or let them cool and freeze them.