The comforting meatballs

I did not grow up eating Spaghetti & Meatball sauce. I didn't even order it when we went out to Italian restaurants in Bangkok. Nor did I look for it in Italy during my visits there. If anything, it was Spaghetti Bolognese that I craved and associated with comforting Italian food (especially during my pregnancy with these kiddos). So naturally, I didn't have a natural affinity to this dish. The meatballs. Until the children arrived.



It must be an American-Italian comfort food, something that every American child has to live through, even when it's heated up from a can. (The thought alone makes me sad).

Somewhere along the last seven years (or more like 4 years since I don't think the kids had any say in what they ate during their first few years), I started making this dish. I don't remember if I opened a cookbook, or consulted google, or just winged it (as usual). But I have pretty much been doing the same things for it, with good results (and never wrote it down, until today). The sauce with the meatballs freeze beautifully as well. I usually start making it in the early part of the day, and have the pot simmer for hours. When the kids come home from school and get a whiff of that familiar comforting aroma, they leap with joy (okay, maybe just a small jump). "Spaghetti for dinner!" they would announce.



I asked them for help today, specifically to make the meatballs (I had the sauce already simmering in the pot). My sweet son with the best tools around (his hands) volunteered to help. Little did he know that I was going to use him, from beginning to end. He seemed to have been thrilled that I let him use a big knife to chop the parsley (he even thanked me for this), and a tong to turn the meatballs. A few more times of being the sous chef, the little man will be making this whole thing by himself! I can't wait.



I also succumbed to baking the 'No Knead Bread' to go with our meal. I had been dubious about this, somewhat irrationally. What is wrong with kneading the bread dough? Why don't people have just 10 minutes to do it the proper way? The way our ancestors have always made bread?

Anyhow, I did it. And shall I say, I was surprised at how good it turned out. But next time, I am still going to pull up my sleeves and give the dough a little love.

Meatball Sauce

For the sauce:

1 small onion, diced
3 medium carrots
3 celery stalks
a handful of parsley
2 cloves garlic

1 can flat anchovies in oil
2 Tablespoons tomato paste
1/4 cup dry red wine
2 Tablespoons maple syrup

1 teaspoon of Herb de Provence (or a mixture of thyme, organo, rosemary)
Salt and pepper to taste

3, 14 oz cans diced or whole peeled tomatoes

Put the first five ingredients into a food processor (or hand chop them all finely). Pulse until finely chopped and blended.

In a heavy sauce pan or pot, cover the bottom with a thin layer of olive oil. When the oil is warm, add the chopped vegetables. Stir and cook for about 5 minutes.

Add one whole can of anchovies, and 2 tablespoons of tomato paste to the vegetable mixture. Stir well. Cook for a few more minutes.

Add red wine, and maple syrup. Let simmer for a few more minutes.

Puree the tomatoes in the food processor, and add this to the pot. Mix well, and let simmer.

This sauce is great alone, and you can omit the anchovies if you would like to make it a vegetarian (vegan) sauce.

The Meatballs

1 lb ground beef (or bison is a great option!)
1/2 cup panko (Japanese bread crumb)
1/2 cup grated parmesan cheese
1 egg
1/4 cup ketchup
a small handful of chopped parsley

Put all the ingredients in a large bowl. Combine with your hands, making sure it is well blended.  Take a bit of the mixture to roll into balls, the size of a golf ball.

Heat oil in a pan (we use a caste iron pan), drop the meatballs in the pan and brown all sides.

Add the meatballs into the big pot of sauce, and there you have it...the comforting Meatball sauce ready for cooked (al dente) spaghetti or whatever pasta you prefer.

Lingering

Why is it that winter seems to be the only season that lingers? Summer tends to end abruptly, so does fall...and spring...well, it gets muddled with its predecessor.



But when it does come, it comes at full speed. Short, and sweet. And I can't wait for that to happen here.

Although, I do admit that I don't mind how the snow is making the still bare branches all dressed up and clean-looking again.

Spring inside

Washington DC in the Springtime

Washington DC put on an amazing Spring show for us. Though only half a day's drive away, we felt as if we were transported from Ohio's late winter, to a blossoming spring.



We visited several 'touristy' spots on this trip, the first for the children. I had never felt more of the American patriotism anywhere else than in DC!



Clearly, George Washington, and his presence, was everywhere. From Mt. Vernon, his not so humble abode, to everything else imaginable with his namesake (highways, memorials, buildings, streets...the father of this country is very well revered).



There were also countless memorials, monuments, national-everything from archives, to museums, to cathedral. We paid respect to many of these, but did not even scratch the surface.



We also visited with friends, old and new. We shared meals, and well as stories from as far back as 30 years ago, or just a few weeks back.



There is no question we will be returning to the capital city in the near future, especially knowing that spring seems to make its appearance there sooner than elsewhere (near by).



Oh DC...we did enjoy thee.

Spring in DC

The earth laughs with flowers.

For Japan

One of the few stories from childhood that stuck with me until today is Sadako and the thousand paper cranes.

The story, about a girl suffering from cancer, as a result of the radiation from the atomic bomb in WWII. Sadly, Sadako's story is appropriate again today.


It is hard not to be emotional thinking about the country of Japan and her people right now.

We have prayed, donated, sent good thoughts their way. They will remain in our thoughts and prayers for a long time to come.

Another Batch

Another batch of yogurt, a little more confidence. This time I think I was even making something else while the milk was heating up (!!). I would not recommend doing that if you are just starting out because the milk can heat up fast, and you don't want anything to happen to so much goodness that you are about to turn into even more goodness.

My little chef

And her brother (on the other side of the counter). They were busy making dinner the other night. The late afternoon sun was streaming in. I could not help but record the moment.

March 11

Snow, we meet again. You are so reluctant to leave! I do thank you for spreading your white fresh cover over the grey bareness of our days. Thank you...and goodbye.

Behind the scene

I had a lot of fun today taking photos of the making of a pizza parlor. From dough-kneading, to sauce making, to pie-spinning. I found myself liking these behind-the-scene moments. Here are just two images from my fun 'work' morning.

Early Spring comforts

I still remember the morning when I walked down the stairs, stumbling in my slumber. The sun was still a couple of hours away from rising. I turned on the light and took a peek at the thermostat. It read: 0.

I trust that we won't have another day like that for many more months, even though I know in my heart that this Spring like weather could turn any moment, sending us back to frigid, snowy days. But one can have faith, yes?

Inside our house, there are signs of spring. The tomato seedlings have sprouted, bulb flowers abound. There have even been days when the windows are open to let in some fresh, clean spring air.

In the oven, however, the comfort of early Spring like a David-Tanis-Roasted-Chicken, still reminds us that the cold days are not completely behind us, just yet.

This roasted chicken is a joy to make, really. I prefer to cook chicken this way than any other. Just flatten the bird, rub with fresh crushed garlic, olive oil, salt, pepper, and some herbs (rosemary does wonders). Decorate the surface of the bird with a few rounds of lemon, and roast at 400 for about 1.5 hours (depending on the size of the chicken).

The gravy materials await on the bottom of the pot (I use a large enamel cast iron pot). A little water to flush out the goodness, a little sprinkle of flour to thicken it. Salt and pepper to taste. And there, you have a feast before your eyes.