let me hear your voice tonight (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
alexseanchai) wrote2015-04-11 05:26 pm
alexseanchai) wrote2015-04-11 05:26 pm
(no subject)
omg the upstairs smells so good right now. Mom is making her mom's family recipe of Italian spaghetti and meatballs* and ooooh tastynoms but we don't get to have any till tomorrow night because you don't eat this stuff the day you make it, what sort of heathen are you, it tastes so much better on day two.
I helped roll the meatballs. Mom keeps saying we all ought to learn this recipe, and...connections to family, connections to family history. I really do need to learn how to make this. (And my gluten-free sisters need to figure out how to adapt it for GFness—the toasted crumbled bread is easily enough replaced with toasted crumbled GF bread, but the recipe includes however many shakes of Accent. Accent is straight-up monosodium glutamate, and it doesn't taste right without the MSG, we tried that once.) I don't even know what I want to put next to the "but" when I say I would learn to make this but, or next to the "because" when I say I don't want to learn to make this because.
* The recipe card in Grandma D's handwriting just says "Italian Spaghetti". But Mom says she had to amend the recipe name at some point when I was tiny because she got tired of Dad asking if there would be meatballs when Mom said dinner would be Italian spaghetti. And Dad says I take things too literally!
I helped roll the meatballs. Mom keeps saying we all ought to learn this recipe, and...connections to family, connections to family history. I really do need to learn how to make this. (And my gluten-free sisters need to figure out how to adapt it for GFness—the toasted crumbled bread is easily enough replaced with toasted crumbled GF bread, but the recipe includes however many shakes of Accent. Accent is straight-up monosodium glutamate, and it doesn't taste right without the MSG, we tried that once.) I don't even know what I want to put next to the "but" when I say I would learn to make this but, or next to the "because" when I say I don't want to learn to make this because.
* The recipe card in Grandma D's handwriting just says "Italian Spaghetti". But Mom says she had to amend the recipe name at some point when I was tiny because she got tired of Dad asking if there would be meatballs when Mom said dinner would be Italian spaghetti. And Dad says I take things too literally!
Re: CAREFUL
It's suggested for people trying to cut fat, especially in baking. You can also use pureed plums (baby food, or the horribly expensive "fat free baking alternative," which is, you guessed it, the same ingredients at the same texture) but the kids /really/ objected to the color of the plums while I was mixing up the ingredients.
Oh, if you're cooking for yourself, also try spraying oil lightly in a metal muffin pan, then making "meatloaf muffins" with your usual meatball recipe. The individual servings retain moisture better than a standard loaf-style meatloaf and I quit "needing" the American layer-of-castsup sealer on top the first time I tried it. When baked, the outer crust is more crisp than in meatballs, so pull them when they just begin to brown but are cooked through. That way, you can pop individual meatloaves into a gallon zip and freeze them. They're easy to slice cold for meatloaf sandwiches, too, which is HUGELY important to hubby and the kids.
Re: CAREFUL