How have I been posting on this site for over 8 months (OMG!) and not shared this recipe yet? I was just writing up my recipe for lasagna, but then realized that I put mini meatballs in it (oh yes, I will share that) and … realized that I never gave you the recipe for said meatballs.
I hated meatballs until I was 18. I know, what kind of a good Italian girl from Brooklyn am I, right? more…
I’m so ready for the weekend, aren’t you? It’s my nephew’s 18th birthday on Monday (we’re only 10 years about, so it’s getting really fun now. Happy Birthday, Nick!) and I can’t wait to cook dinner for him on Sunday. I won’t be making this:
but I am still eating it for my at-work lunches. I so have to find a new lunch salad to add to the rotation…and I think I have a good contender in mind. I’ll share soon!
In the meantime, today’s links have largely wound up being canning-related, but I have it on the brain, so that’s what’s on the menu (so to speak).
If you have as many Ball jars as I do laying around, then you’ll love the idea of these Dry Herb Storage Jars they just released. I think I’m going to order some and use them for spice mixes we make all of the time.
I really can’t wait for more fruit to come in season. For me, canning started with the strawberry jam recipe and tutorial from The Pioneer Woman and I can’t wait to make it again this year (parts 1 and 2 here).
I have started taking more and more cookbooks from the library; the latest few I’ve checked out are Put ‘Em Up by Sherri Brooks Vinton, Homemade Living: Canning & Preserving with Ashley English (from the blog Small Measure), and Vintage Cakes. I highly reco the first two, and am going to be digging into the third this weekend!
If you have any cookbook suggestions, I would love to hear them in the comments below! Happy Friday, everyone.
I had the best bridal shower ever. I know everyone probably feels that way, but my sisters and my mom really put together a special day for me, down to the littlest detail: these recipe cards.
My family knows how obsessed I am with cooking, so they sent blank recipe cards out with the invitations that requested the guest provide their favorite recipe. I have an entire box full of recipes; homemade potato salad from Aunt Pauline, to key lime ice cream pie from my friend Tracie, and this sausage and roasted vegetable pasta dish from Giovanna, Jason’s uncle’s girlfriend.
Sometimes, when you say you’re going to do Friday links, you should post them on Friday…
Better late than never!
I’ve been reading so many canning books lately in preparation for spring/summer that I got antsy and couldn’t wait any longer. I made these pickled carrot sticks, and since I only had about 2 pounds of carrots (and ate a half pound while ‘cooking’), added the extra brine to a quart of sliced cucumbers and thin-sliced onions.
I love that someone else shares my love for crappy French bread pizza and can’t wait to make this completely upgraded version.
I also love strawberry Nutri-Grain bars and I’m going to have to try these from The Pioneer Woman. Ree’s Mom’s Muffins also look solid, despite not containing any butter or oil.
There’s a Tamagotchi app. For real. I downloaded it, and it’s a little buggy, but just seeing the little guy bouncing around my screen made me all nostalgic for the keychain version that got me and millions of other kids through boring assemblies in the auditorium.
The smartest way to clean a food processor ever, courtesy of Alton Brown (love his pictures!). Add soapy water to the food processor and turn it on for a few seconds, then rinse. Genius.
Happy weekend, everyone. Hope you’re enjoying the great weather or a nice dinner, or both!
This isn’t even really a recipe for broccoli rabe, more just a way of cooking it, but it’s exactly how I was converted to being someone who eats her greens without crinkling her nose. I’ve grown to love broccoli rabe over time, even the beyond-bitter sides you can get for $6-8 (!!!) in most pizzerias, but this is still my favorite way to eat it.
