I don’t do meatballs. Don’t like to eat them. Don’t ever, ever, ever make them (plunking my hands into a bowl full of cold raw meat is, well, do I really need to elaborate?)
Color me not-meatball girl.
Which is why it was so surprising that I found (and actually tried!) a recipe for what turned out to be outrageously delicious meatballs.
Sam Sifton’s recent New York Times article, Comfort Food Grows Up, was so interesting that I decided to actually make homemade his turkey meatballs. I’m not sure if what grabbed me was the description: “vaguely North African tomato sauce zipped up with orange juice and warm spices,
Last year I hosted Thanksgiving, so this year I’m not cooking: we’re going to my brother-in-law’s for the family get together. But I realized a few years ago that not cooking Thanksgiving has a huge, huge downside — I don’t have leftovers for several days of “hot lunch” (as my husband likes to call my preferred leftovers for lunch choice.)
So now, on the years I don’t host the actual Thanksgiving feast, I cook ‘Thanksgiving Friday” for local friends and family.
The beauty is: it’s not the ‘real deal’ so I can experiment a bit. The downside: I’ve found that as we get older,
First, there was the baked chicken with great flavor, that was sadly ruined because the chicken was dry and overdone. That sent me to the internet where I did a lot of research. That led to chicken number 2: a different recipe (but still baked) and the result was delicious chicken: not overdone or dry at all.
This chicken foray all started began because my mom was planning to make pot roast for out-of-town guests.
Yes, pot roast.
She was throwing a casual dinner party for out of town guests,
As a means of communicating with professional cooks who write interesting articles with accompanying, tantalizing recipes, absolutely nothing beats Twitter.
Two of my favorite New York Times Dining section authors, Melissa Clark and David Tanis, both respond to questions about their recipes via Twitter.
They don’t know me. But when I query them via Twitter, both answer.
How amazing is that? You try a recipe you’ve clipped from the NYT, have a question, and simply post your puzzlement to the author via Twitter – and voila, you get an answer. Huge kudos to Melissa Clark and David Tanis for taking the time to respond to readers.
Are there really people out there who create a weekly menu plan? Because even though I have compiled a healthy trove of lo-co recipes, these past few weeks I’ve been just… well… totally disinterested in figuring out what to cook every single day.
This led to an alarming increase in so-so-so-not-lo-co takeout in the waning summer months. Which explains my recent break from posting. Very embarrassing. Oh, and not healthy.
The only good thing I can say about the past month is that I’ve upped the exercise quotient. I have been spinning at Joyride every week –