nothing to do with wine

[wondersofwine]

I once made a meat sauce from a Greek cookbook. It makes enough to store some for later meals. It was yummy but took several hours to prepare! Too much fuss! Never attempted it again. Also, I have several times made a chicken dish with sweet and sour sauce. Usually just settle for using La Choy (commercial) sweet and sour sauce until the time in a small West Virginia town, the grocery store had no commercial sweet and sour sauces. So that time I had to look up a recipe for sweet and sour meat balls and adapt the sauce for the chicken dish. It was good but not worth the extra time compared to the commercial sauce. I love a well-made sauce in a restaurant but just can't see devoting too much time to it in my kitchen if the difference isn't that pronounced.