All covered with cheese

Who knew . . . meatballs are just balls of meat and bread crumbs are found near the bread?

I would like to send my condolences to all babies born in the month of January (and February for that matter). I am developing a strong dislike, possibly even a hatred, toward this month. Without the ability to easily escape to my happy place which is anywhere with snow, a decent slope and skis on my feet, I find this month unbearable and I am ready for it to be a thing of the past. But onto what you would rather read about and that is what I had for dinner tonight. Yep, my life is that exciting that Sunday dinner is now the one and only highlight. In fact I have noticed that my Sunday schedule looks very similar to that of an infant . . . sleep, eat, church, eat, nap, eat, sleep. Oh dear, things need to change.

Tonight the menu included spaghetti and blackened meatballs from Our Best Bites. Uhhhh the blackened part I added because it is a fancy way to say I burned the meatballs. Apparently if you broil anything for too long a burnt crust forms. The good news though is that once you add meatballs in the sauce and let them simmer you can't really taste the charcoal flavor and the little bit of crunch adds a nice texture to the dish.

As I was making the meatballs I had another ah ha moment. This moment is similar to the cooked carrot break through and one that will prove that some of this blonde hair is naturally mine. What was this enlightened moment? Meat balls are just little balls of cooked meat. Why do I often think that things are more complicated or difficult than they really are? Yes. That thought went through my head as I was scooping the meat on to the tray before burning the first batch. Don't' worry not all was lost. Luckily I made two batches and learned a few things which I applied to the second batch to achieve meatball success.

As for the spaghetti sauce, that was pretty straight forward and easier than I thought it would be too. The hardest part was practicing patience while the onions and garlic cooked and then letting the sauce simmer until it was of the right consistency.

I am happy to say this cooking thing is getting easier. Going to the grocery store is becoming less overwhelming and over time I hope that that I will get faster, have to reread the recipe less, and use less dishes in the process. Oh and I also hope that I remember to look for bread crumbs in the same isle with the bread before circling the store several times looking for it. If any of you have a great recipe that call for corn starch and bread crumbs please let me know. I have a good supply of both right now.