Never grumbles or fusses

Thatboy is very patient and understanding with my crazy cooking. Basically he's happy as long as he's getting fed. Which means when I give him a plate of cold meatballs he only questions me two or three times, "are you sure they're supposed to be cold?"

And frankly, I have nothing to support my position other than FF's word. She claims these meatballs remoulade are meatballs that can be made ahead and don't have to be reheated; they are served at room temperature.

Here's what they really are - tasty, vinegary little bites. If you don't like vinegar these are not for you. However, if you're like me and enjoy the way your mouth puckers up, then these are a great little snack. And in truth, they are fairly addictive. It's easy to pop one, then another into your mouth. And they serve as a fantastic alternative to the ever-popular cocktail meatballs in grape jelly. Although you may get a few raised eyeballs if you bring them to a Superbowl Party this weekend.

Meatballs Remoulade (From The Fannie Farmer Cookbook)

• 1 lb ground beef
• salt
• 1/2 tsp ground pepper
• 4 Tbsp minced onions
• 3 Tbsp shortening
• 4 Tbsp horseradish
• 1/2 cup tarragon vinegar (I used Sherry Vinegar cause...tarragon, huh?)
• 2 Tbsp catsup
• 1/4 tsp cayene pepper
• 1 cup vegetable oil
• 1/2 cup finely chopped scallions
• 1/2 cup minced celery
• 2 Tbsp minced parsley

1. Using your hands, mix the beef, about 1/2 tsp salt, pepper, and onion.
2. Shape into 50 small meatballs about the size of marbles.
3. Melt the shortening in a large skillet and fry the meatballs over medium heat, browning them on all sides. Put them in a shallow dish.
4. Whisk together the horseradish, vinegar, catsup, cayenne, oil, scallions, celery, and parsley until well blended.
5. Add salt to taste.
6. Pour the sauce over the meatballs and let stand at room temperature for at least 1 hour before serving.