I was on a roll for a while, turning out regular blog posts to keep my nascent audience entertained. And while I write this blog for the dual joys of cooking and writing, the ever growing number of hits showed that all my effort was not for nothing. Then came the past few weeks and…silence. It’s not that there’s nothing to write about; I’ve been busy. It’s just that there hasn’t been time to write is all. So, traveling in the way-back machine, let me tell you about an awesome dinner Tania and I had several Sundays past.
My ancestry is Swedish-German. Somewhere along the way though, and I’m not sure where, a really good recipe for spaghetti and meatballs worked itself into my family’s repertoire. (Is it just me, or is the word spaghetti hard to remember how to spell? It’s definitely one of those words that I misspell just about every time I write it.) Lest you be confused, these are meatballs of the Italian—not Swedish—variety.
Spaghetti and meatballs, at least as my family prepares them, is not a weekday sort of dish. It’s one that requires several hours of simmering on the stove. And while it can simmer largely untouched once you get started, you still have to stir the concoction every so often to prevent the bottom from burning. (Which inevitably still happens to me anyway.)
Pie are Round 