Honey started a new job this week. That was simply the end of a very busy time for him since he had spent the week before in Idaho finishing up his old job. And of course we had a little family gathering, and you can see some of the pictures here.
I worked an extra half day on Monday, my usual day off from work and time with the granddaughter. She got to go see her Papa's train club and see the trains running on the track. When we said our goodbyes to her Papa so he could stay at train club and I could get her home for the night, she informed me that she and her Papa were going to build a train track in the back yard they could have their own train club. She loves her Papa and Papa loves her!
Of course when I got the granddaughter home, she made a few "excuses" why I should not leave just yet. So we picked raspberries, watered some of the vegetable garden, and otherwise used up all the time before she had to go to bed. Finally I said my goodbyes and left with a sack of cherry tomatoes and a beautiful zucchini to cook.
This morning I have meatballs in the oven for a quick cook, then they will be chilled and tonight I will use my food saver and pack them away for winter. They smell great, but it is not really a recipe, more like a freestyle process.
I have done some work in the garden (AKA potager), I have come to realize that our yard just has too much shade to actually grown anything of any quantity. But in all my dreams of having a garden to putter in, I really have only dreamed of the puttering. So it is OK. There are sunny spots all over the yard, and I like the eclectic look of a yard/garden that is planted in such a way that the plants are exactly where they need to be. There is a beauty to that, it is really just like nature. Nothing grows well if it is not planted in the right spot. So there might be tomatoes over here, peas over there, etc. But the actual area that is the potager, will be serene and have berries and beauty and a place to relax. I don't think a yard gets better than that.
You can change the personality of the meatballs by the choice of meat used. If you like an Italian style meatball use the sausage. If you simply want meatballs that can be used for whatever and not cuisine specific use all beef.
Freestyle meatball at the ready
3 pounds lean ground beef
1 pound mild italian sausage
4 pounds of lean ground beef
1 medium onion, minced
1 T garlic salt
1 cup dry bread crumbs
Combine all ingredients in a LARGE bowl. Mix well. Shape into 1 inch balls (or smaller if you prefer). Toss in flour to coat.
Brown meatballs in fat of choice or simply spray your pan with Pam. As the meatballs brown, move them to a large baking pan with sides, at least 9X13. Continue browning all the meat balls. Pour 2 cups of beef stock, bouillion or water over meatballs, cover with foil and bake at 350 for 1 hour.
Drain away any leftover stock and/or fat. Chill meatballs. Pack into freezer bags or use a food saver.
Store away in freezer until needed.
Some ideas for use:
Spaghetti and meatballs
Meatball and pepper subs
Meatball pizza (cut the meatballs in half)
Enjoy your day!