Roughage

Yesterday I sauteed asparagus, snap peas, pea tendrils, onions, garlic and gai lan, put it over pasta, stirred in some raw eggs and grated parmesan, and called it lunch. I served it to the big workin' men who are turing our garage into a sunken make-out party living room! I can't say I'm into heavy lifting, but I am into heavy lunches.





Also, check out this painting Kevin found in the rafters above the new room. I am hoping that when my brother comes to visit us he will paint Jacky in and maybe light the forest on fire. It's a real find.

Word of Mouth Meatballs

Last night, to go along with the most perfect tomato sauce ever, I decided to make meatballs. The last time I made them was for Adult Spaghetti-O night, and those were tiny. This time I wanted to have some fun with them, aka stuff them with cheese. I asked around and everyone instructed me to use ground pork and beef, chopped garlic, and breadcrumbs. Some suggested onions, some suggested grated cheese, but I skipped those and put a little nugget of fresh whole milk mozzarella in the middle.
Also, my new best friend Charlie the bulldog came over. It's love.

Word of Mouth Meatballs

3/4 lb ground beef (not too lean mind you)
1/2 lb ground pork
3 gloves of garlic, chopped
1/2 cup breadcrumbs
pinch of oregano
salt and pepper
1 ball of fresh mozz, cubed

Gently combine meats, garlic, breadcrumbs, salt, pepper and oregano. Don't over work the mix. Form balls the size of a small lime or so. Stick a cube of the cheese into the center, and then pinch shut. Heat up a cast iron skillet with lots of olive oil. Sear the meatballs so that they have a nice brown exterior, then transfer them with a slotted spoon over to the hot and ready tomato sauce. Finish cooking them in the sauce. Serve over spaghetti.