< PreviousW hen I was a kid, I loved spaghetti and meatballs. That trait seems to have been passed on to my boys. They both get excited at the men- tion of the word meatballs. As an adult, I’ve learned you don’t have to make spaghetti to enjoy the delicious spheres of meat. Perhaps the best thing about meatballs is they are extreme- ly versatile. They can stand alone as an entree and be served with a side of vegetables, or they can be added to almost any pasta and pasta sauce combination meal. The options are endless, and the same goes for this wild game meatball dish. I prefer to use pan sausage made from a white-tailed deer for this recipe, but any ground venison meat will work. These meatballs taste the best when they’re cooked in an air fryer. But the oven definitely will get the job done, too. This recipe is simple and quick, and provides a delicious way to feed family or guests. Make sure to set aside some for leftovers, because these meatballs make an excellent snack that can be ready to eat in just a few minutes. As good as they taste, they won’t last too long. 70 COASTMONTHLY.COM | JuNe 2024 GAME ON MIGHTY MEATBALLS This venison recipe is a delicious way to feed family and guests story, recipe and photo by CAPT. NATE SKINNER VENISON MEATBALLS 2 pounds ground venison 1 egg ½ cup seasoned breadcrumbs 3 tablespoons milk 3 tablespoons parsley ½ teaspoon salt 1 teaspoon black pepper Italian seasoning Mix ground venison, egg, breadcrumbs, milk, parsley, salt and black pepper in a large bowl. Add Italian seasoning to taste and mix thoroughly. Roll the mixture into golf ball-sized rounds. Cook in an air fryer or bake in an oven at 375 F for 8-10 minutes, or until the temperature of the center of the meatballs is at least 165 F. If using an air fryer, shake the basket about halfway through the cooking time. Serve with a side of vegetables or with your favorite pasta and pasta sauce. COASTMONTHLY.COM | JuNe 2024 71 Serving Galveston and Harris County • Since 1995 WE PROVIDE: Packing & Unpacking • Loading & Unloading Moving Existing Furniture • Boxes & Packing Supplies Disconnect or Reconnect Appliances Fully Insured Coverage For Your Possessions TXDMV#0006297667 & US DOT#1950366 Courteous, Trained Professional Moving Specialists 281-532-4889 www.clearlakemovers. com Galveston County’s #1 Moving CompanyPANE CARASAU (SARDINIAN SHEET MUSIC BREAD) 1½ cups all-purpose flour 1½ cups semolina flour 1¼ tablespoons active dry yeast 1½ cups warm water 1 teaspoon salt For the sweet ricotta cheese: 8 ounces fresh ricotta cheese 1 lemon (juice and zest) 1 orange (juice and zest) 1 cup bitter honey 2 cups mixed fruit (e.g. strawberries, apple, grapes, blueberries, figs) Powdered sugar for dusting Sprigs of fresh mint for garnish For the pane carasau: Combine flours with a teaspoon of salt. In a small bowl, dissolve the yeast in ¼ cup of warm water and let sit until bubbly. Add yeast mixture and rest of the water to the flour. Mix until dough is smooth, cover and let rest for 1 hour. Turn out onto lightly floured surface and knead for 5 minutes, return to bowl and cover and let rest for another hour. Preheat oven to 475 F. Divide dough into 8 balls. Roll out as thinly as possible. Fit on greased baking sheets and bake for 5 minutes or until breads begin to blister but not brown. Remove from oven and stack on top of each other. Place a board or pan on top and let cool. To prepare for serving, return to oven and bake for 10 minutes, until golden and crispy. Let cool and break into large pieces. For the sweet ricotta cheese: Mix ricotta, half the zest and half the bitter honey. In a separate bowl, add mixed fruit and sprinkle with juices. To assemble: Lay the pane carasau piece on the serving plate. Scoop the ricotta cheese onto the center, arrange fruit next to the ri- cotta. Drizzle honey over ricotta and bread. Sprinkle with remaining zest. Dust with powdered sugar and garnish with mint. 72 COASTMONTHLY.COM | JuNe 2024 DESSERT ISLAND MAKE SWEET MUSIC This dessert features the most famous Sardinian bread in the world story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS C uisine magazine Italia Regina describes pane carasau as a flat Italian bread, traditionally made in Sardinia and characterized by a uniquely thin and crispy texture. “Its history starts all the way back to before 1000 B.C.,” according to Italia Regina. “The women prepared it for their men who were working as shepherds in the fields. The bread was made in such a way it wouldn’t lose its flavor and texture and was able to be stored for a long period of time.” The bread is made from hard wheat bran or semolina, salt, yeast and water, and the name “carasau” refers to the toasting or the crust of bread and is the most famous Sardinian bread in the world. Pane carasau is called “carta da musica” in Italian, meaning “sheet music” in reference to its large and paper-thin shape, ac- cording to culinary authorities. The process is composed by the preparing of the dough, which is rolled out to form thin sheets. This lovely dessert features a flatbread toasted to a cracker-like consistency as a base for a bitter honey — a proprietary prod- uct of Sardinia — sweetened ricotta cheese and fresh seasonal berries and fruits. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | JuNe 2024 73 ADVERTISEMENT: GOOD EATS TEXAS CITY 905 Logan • 409-948-1771 LEAGUE CITY 2225 Phillips Road, Suite 100 • 281-332-3521 GALVESTON 222 Kempner • 409-763-4641 GALVESTON - WEST END 13680 FM 3005 • 409-737-148874 COASTMONTHLY.COM | JuNe 2024 DOWN HOME BAKING MAGIC Islander creates moon cookie recipe from poetry story by SHANNON CALDWELL photo by STUART VILLANUEVA W hen you ask Galveston’s Jim Nonus for a recipe, you get a poem, a performance and a dozen charming anecdotes. And if you listen closely, you also get a sweet recipe for magical moon cookies. “Moon cookies have magical ingredients of star dust and honey,” Nonus said. “The honey comes from the harvest moon when it is so big the Empire State Building scrapes the sky. You have to go to New York at just the right time to harvest the honey, but if you can’t make the trip, then you can still make them with some substitutions. The cookies are so light, the children who eat them fly away but don’t worry, they come back.” The moon cookie recipe actually is a whimsical poem by Nonus inspired by his love of New York City. For many years, Nonus worked for an engineering firm in Houston and in Galveston’s antique scene, but it’s in his creative life he truly comes alive. He loves to paint, act, sing and write. He’s a published author under the pen name Julian Novak, has written a children’s book, and the book and songs for a musical on the life of privateer Jean Laffite. His creations often cross-pollinate across different art forms and, instead of a job title, his business card has the title “Jim Nonus The Dreamer.” “I have to legitimize the ideas in my mind,” he said. “I believe in magic, that’s why I’m the dreamer. I want to bring my dreams to life.” Nonus is a fifth-generation Galvestonian who has researched his family history on both sides back gener- ations, tracing family roots to New York, New Orleans, Portugal and Scotland. While he doesn’t have much of a sweet tooth, he does love sugar cookies, Mexican wed- ding cookies and Scottish shortbread. “I stayed in a wonderful historic hotel in Scotland when I was researching family ancestors,” he said. “The hotel would leave a shortbread cookie each night. I didn’t try one until the last night and then I was so mad at myself COASTMONTHLY.COM | JuNe 2024 7576 COASTMONTHLY.COM | JuNe 2024 12 EVIA MAIN UNIT 1201 GALVESTON, TEXAS 77554 WWW.EMPOURIA.COM 409.295.4096 Call-ahead, Curbside & Delivery options available GENERAL STORE & POUR ROOM • Wine by the Taste, Glass, or Bottle • Over 140 curated wines to shop • Unique sundries and housewares • Gourmet snacks and local craves • Indoor and patio seating available DOWN HOME for missing such a delicious treat all those other nights.” When he cooks, Nonus pre- fers more savory fare. He cites his mother, Edna Lassiter, as an inspiration and an excel- lent cook. He enjoys cooking Italian pastas with spaghetti and meatballs and lasagna being tried-and-true favorites. “I invented a dish a called Cadillac lasagna that was very over the top,” he said. “I would make it for work parties, pot- lucks and for friends. It was so well received there was a café in Sealy, Texas, that had it on its menu for many years.” Nonus continues to make many trips to New York as he works to get his Jean Laffite mu- sical staged on Broadway. Next time he’s there, there might even be a harvest moon. ‘MOON COOKIES’ BY JIM NONUS She made some cookies beyond compare Good enough to win a ribbon at the County Fair. Starting with flower blossoms yellow and pink enough to fill the kitchen sink. A cup of honey from the moon and just enough stardust to fill a spoon. A bit of ginger, the whites of an egg, pure cane sugar and a little nutmeg. Tossed and tumbled, rolled round and round baked in the oven, till golden brown. The taste was delicious but they were so light When the children ate them They took flight. Onto the ceiling they flew straight up from the floor, until she mistakenly opened the door. Out they flew into the sky higher and higher without saying goodbye. Around the world and to the moon but she knew they would be home soon. Four little children humble and poor They all flew home to ask for more. More please! MOON COOKIES 1 ⁄ 8 teaspoon salt 1 ⁄ 8 teaspoon ginger 1 ⁄ 8 teaspoon nutmeg 2 cups all-purpose flour 1 cup pure cane sugar 1 cup honey (from the moon) 4 tablespoons vanilla extract 3 sticks unsalted butter, softened ¼ cup each yellow, pink and clear sprinkles (a substitute for flower petals and stardust) 4 egg whites (beaten till fluffy then added) In a large bowl, mix first five ingredients, then add honey, vanilla extract and butter. Add sprinkles and egg whites. Beat entire mixture until well blend- ed. Place on parchment paper and roll into a 3-inch round log. Refriger- ate until firm. Pre-heat oven to 350 F. Cut 1 1 ⁄ 2 -inch thick circles from log. Place on fresh parchment paper-lined cookie sheet and bake for 10 minutes or until golden brown. Dust warm cookies with clear sprinkles for (stardust) and yellow and pink sprinkles for decoration. Let cool and serve. If your children start to float in the air, be careful not to open the door. But if by accident you do, they will be back to ask for more. COASTMONTHLY.COM | JuNe 2024 77 Great for all kids entering grades K-8 Join us for a five-day camp that includes daily attraction experiences (weather dependent) with different program activities, ambassador animal presentations, games, crafts, and experiments making every camp week unique! June 3-7 | June 17-21 | July 1-5 July 15-19 | July 29 - Aug 2 | Aug 12-16 BEFORE CARE: 8:00 a.m. - 9:30 a.m. | AFTER CARE: 4:30 p.m. - 6:00 p.m. (Available for additional costs after initial registration) For additional information or to register, please call 409-683-4325 or e-mail education@moodygardens.org Members: K - 8th Grade - $250/week Non-Members: K - 8th Grade - $275/week Summer Pyramid Kid's Camps Summer Pyramid Kid's Camps Scan the QR code to register online!78 COASTMONTHLY.COM | JuNe 2024 COASTMONTHLY.COM | JuNe 2024 79 SHIP SHAPE ‘MY DOCTORS WERE AMAZED’ A ‘radical’ plan put islander on path to a healthier lifestyle and mindset story by MARGARET BATTISTELLI GARDNER | photos by JENNIFER REYNOLDS D enise Arango has a radical plan, one that helped her lose 90 pounds and change her health. In an age where corpo- rations bank on people be- lieving they’re flawed, the key is to first love yourself as you are, she said. Imagine that. “I used to believe in short challenges, like the 90-day challenge,” Arango said. “But I wasn’t seeing any real results. “Then I realized I wasn’t protecting my heart and soul from other challenges, like the challenge of perfection,” she said. “I’ve learned to manage the daily challenges of perfection because there is no perfection.” Get to that point, and anything is possi- ble, Arango said. You’ll gravitate naturally toward becoming the best possible version of yourself. But Arango warns it’s far from a quick fix. That short-sprint mindset over-promises and under-delivers, setting you up to fail. “If you transform the challenge into a life- long journey of mind, body and soul, if you can really come into that mindset, everything else will flow from there,” she said. Arango, who lives in Galveston, is a tire- less advocate of plant-based nutrition and reasonable, consistent exercise. She started her journey at 210 pounds with her blood pressure on the rise. She tried veganism but needed more pro- tein to support her running, she said. Now she follows a vegetarian diet that’s about 85 percent vegan and focuses on clean eating. “I’ve worked out all my life but knew I had to make a shift to be healthier,” Arango said. “My doctor recommended reading the labels on everything I ate. I noticed I was eating a lot of processed food, so I slowly started to transition to eating for better health.” She also pared down her workout routine to include just walking/running 20 to 25 miles a week. Her mantra: Movement is medicine. “I reversed my health with a natural ap- proach,” she said. “My doctors were amazed. They had never seen such a change without medicine.” (Opposite) Denise Arango is an advocate for plant-based nutrition by walking and running, she was able lose weight and improve her health with a mostly plant-based diet.Next >