I just hope Dh doesn't end up looking like this after a few bevvies of the 'brew' (lol)
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Took this photo on my last visit to the recycling plant.I love the order in this picture, it appeals to my sense of organising. I like the way the bands of colour have a pattern too. Almost like a work of art? well....almost!
Meanwhile, this is experiment number two - supposedly a mighty Lager! The resident scientist (aka dh) is conducting the brewing process with great care and precision. I'll let you all know when its party time!
And here is the recipe:
Meatballs with roasted tomato sauce
In winter, pasta is always good to serve for lunch or dinner. Just add these meatballs for a light yet filling and utterly delicious meal.
ingredients
Meatballs
1 cup fresh white breadcrumbs
100ml milk
500g lean beef mince
50g grated parmesan
1 tablespoon chopped sage
1 small onion, finely chopped
1 egg
salt and pepper
oil for frying
Sauce
1kg ripe roma tomatoes
2 garlic cloves, crushed
salt and pepper
sugar to sprinkle
2 tablespoons fresh oregano, finely chopped
extra virgin olive oil to drizzle
1 tablespoon finely chopped continental parsley
Garnish
Flakes of parmesan cheese
1 tablespoon freshly chopped parsley
method
Soak the breadcrumbs in milk. Put the mince, parmesan, sage, onion, egg, salt and pepper and finally the soaked breadcrumbs into a bowl and mix. Roll into 16 balls and allow to rest in the refrigerator while the sauce is being prepared.
To make the sauce, cut the tomatoes in half and place on a baking sheet. Spread with the crushed garlic, sprinkle with salt, pepper, sugar, chopped oregano and drizzle with olive oil. Roast in a slow oven 150?C for 45 minutes.
Remove from the oven and put the tomatoes into the food processor, mixing until smooth. Transfer into a pan and keep warm until required.
Pour the oil into a frying pan until it is 6mm deep. When hot, put the meat balls in to fry. Cook until brown on all sides.
Place the meat balls on top of freshly cooked spaghetti. Cover with the sauce and sprinkle with chopped parsley and parmesan.
Serves 4.
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Checking in - * Rang my friend in UK for a long catch up call. Her life at the moment is full of those everyday dramas that are more like karmic time wasters. We had a good long whinge about everything, and I got off the phone feeling light. Light, as in having been listened to with sympathy and empathy, by someone who really, really understands and knows me so well. L. is the person I have been friends with since we were 11 years old. That's a long time! * The garden is looking pretty damn good - probably for the first time in all the time that we've lived here. We put in those extra hours over the last weekend, and now it almost looks like a garden thats had the once over in a TV garden makeover show. The aches and pains have been worth it, now its just a matter of maintenance and some heavy duty watering so that the plants we did put in survive. * The weather is playing tricks with us, the few days over the weekend had me putting away all the winter clothes, and washing all the summer tops and clothes, as it turned a rather warm 27c. Overnight it was summer. Then just as quickly it turned back to a wintery spring. Summer is supposed to return again for the next weekend, but its still so fickle that I'm not holding my breath....yet. * Received a Wayne Dyer newsletter in the snail mail post last week, and took it out today to have another read - it became one of those - 'what if...' dream type experiences, where I stop the dreaming and actually book the plane tickets, AND the hotel, AND take off to hear Dr. Dyer speak in real time. I have many of his tapes and books, but I'm sure there's nothing better than the real thing. The closest venue to us, for one of his seminars is Honolulu. Maybe one day... * I've been neglecting the blog and my writing lately, and to be honest I'm finding it hard to maintain the momentum of a daily entry. My life is not the most exciting in the world, so I guess the trick is to develop the skill to be able to present the dull in a more palatable and exciting way? Ok off to practise then.... |
