Are you a keeper or a thrower?
I’m normally a thrower. If I haven’t worn something in 6 months, it’s out.
If we haven’t used something in a year, it’s out.
If we haven’t eaten something in 3-4 days, it’s out…that’s just sanitary I suppose.
Unless it’s chocolate. Never throw away chocolate.
Another thing I can’t seem to ‘discard’ is pictures I’ve taken over the year. Each blog post, I snap pictures and then scroll through all my old ones to get to my new ones.
It’s organized chaos. Or just plain crazy. But it’s totally me.
I mean, you never know … one day I may need to post about:
Purple Potatoes in NYC:
Have you ever played the game “Smile as big as you can?” No I’m not kidding. I made it up and am doing it in this picture.
My favorite Christmas, having my family up from Georgia. Bloody Mary’s and Grown up Grilled Cheese is a must-do if you haven’t tried it yet. Oh and there’s the red velvet cake I made and omitted the sugar accidentally. It was so gross. And hilarious.
Oh hi, it’s me, blogging. Showing off my new hair color.
Cran-Cran Mimosa. Cheers!
I’m really good at self portraits. Of my eye ball.
There’s PP’s head. And Big’ H is in the middle.
And, here we go, the best meat balls in America … from Italy.
Bari, Italy to be exact.
See? This is why I don’t discard pictures. You just never know!
Don’t judge by these pictures. I must have been snapping them with a molar-teething-baby on my hip while saying “No, don’t touch the raw meat!”
1 1/2 – 2 lb ground chuck
Salt, Pepper to taste (don’t taste it silly, it’s just a saying)
1 egg beaten with small amount of milk
Bread Crumbs (to make paste with)
1 bud of garlic crushed. Add an extra for fun.
1/2 a bunch of fresh Chopped Parsley ( if you want to use the whole thing, go ahead)
1. Add egg mixture, garlic, parsley and enough bread crumbs to make everything stick together into a bowl.
2. Throw out your spoons and take off your rings. With your hands make fairly big meat balls. If they’re too small they will be hard once baked. You should be able to get 12-15 meatballs from this recipe.
3. Lightly brown these meatballs in olive oil in a pan. Just to get the outside brown.
4. Put onto a baking sheet lined with foil and bake 350 for about 25 – 30 minutes.
** If you’re fancy insert a clove of garlic into center of meatball, then fry and bake.
** If you’re even fancier put a tiny piece of fresh mozzarella cheese in the center, then fry and bake.
After they are baked, stick them in your spaghetti sauce that’s simmering on your stove for a few hours. There’s nothing better than walking into a fresh-spaghetti-sauce-smelling house. For left overs buy some fresh bread and make a meatball sub.
I’m going to get a lot of inspiration this week. I’ll be in NYC. Follow me on Twitter for fun tweets and eats
Peace, Love and old pictures.