Stuffed Grape Leaves (That Led to Marriage)

He asked me out on a first date for dinner at his house and told me he and his room-mate were making stuffed grape leaves. I came from a spaghetti and meatballs kind of family and wondered if I'd be able to deal with such an exotic dish. Not only did I love it, but, eventually, I loved him too. We've been married 56 years and I make stuffed grape leaves at least twice a year. They bring back the nervousness and delight of that first date.

Ingredients

1 pound of ground lamb
3/4 cup of raw rice
1 tsp salt
A little pepper
1 small jar of grape leaves, rinsed

For the sauce:
Juice of four lemons
1-2 cloves of mashed garlic
1/3 cup (or so) of brown sugar

Directions

1. Mix lamb, rice, salt, and pepper.

2. Wrap small amounts (3 tbsp or so) of meat mixture in single rinsed off grape leaves.

3. Steam stuffed grape leaves in a large covered pot or pan in 1/2 cup of water for 1/2 hour. Dry them off.

4. Whisk together lemon juice, garlic and brown sugar for sauce.

5. Put steamed grape leaves in a pan, cover them with sauce, and bake at 325 for 45 minutes. Cover pan with foil for first 20 minutes. Watch to make sure sauce doesn't boil away.