On top of my hoagy,
All covered with cheese,
I lost my poor meatball,
When somebody sneezed.
Okay, so it’s “spaghetti” and not “hoagy,” but I had to get “On Top of Spaghetti” stuck in your head while you contemplate the delicious dinner that is about to come out of your slow cooker if you make this recipe. I also didn’t lose my meatball when someone sneezed, though that would be okay because if someone sneezed on my meatball, go ahead and let that thing roll away, and give me a new one. Yuck.
Chris loved these meat-ah-ballz-ah, and he thinks meatballs are normally dry and boring. Not these. These meatballs, oh my gosh, they were so good–juicy, tender and flavorful. And you don’t have to use them on hoagies, grinders, subs, sandwiches (whatever your part of the world calls them)–slap those pups on some spaghetti, and you’re still in for a treat.
Cook some meat-ah-balls-ah after the jump
My main squeeze is out of town this weekend. My main squeeze doesn’t like sauerkraut. TIME TO EAT SOME SAUERKRAUT WHILE MY MAIN SQUEEZE IS OUT OF TOWN!
My love for pickled, salty, vinegary, sour foods knows no bounds, which means a few things:
- I drink a lot of water.
- My fingers have finally come to terms with their swollen state.
- I’ve been known to eat an entire jar of pickles or olives in one sitting, and I even partake in the drinking of the pickle or olive juice.
Oh my gosh, my mouth just watered. Especially because I know there are some Claussen halved pickles in the fridge right now. I bought them yesterday at the grocery store, and the pickle gods were shining down on me because there was no bar code on the jar, so it wouldn’t scan. The employee asked if I remembered how much they were.
“I think like $4.50 or something.”
“$4.50 for pickles? Girl, you’re crazy. I’m not selling anyone $4.50 pickles. These are $2.50.”
Sold. Even though I’m pretty sure those premium slices of heaven are around the $4.50 range.
Alright, so I was at the store because I was buying some wares to make the delicious dish that I remember from my childhood–sausage, sauerkraut and potatoes. My mom always bought really good French mustard (Maille, I think), which went really well with the dish. I couldn’t find that mustard, so I bought some good old Grey Poupon. I also didn’t use the Polish sausage like my mom uses, but opted for some skinless mettwurst. Let’s just say I ate a whole lot of sauerkraut, potatoes and sausage this weekend. I savored every moment.
Savor Delicious Town after the jump
Meatloaf, double beatloaf, I hate meatloaf. Sorry, Randy, but I think I have a recipe that might change your mind.
Also, I think I’ve mentioned this before, but I hate the word “loaf.” What a dumb word. It sounds so floofy and gross and sloppy. LOAAAFFFFF. Say it out loud. See? Isn’t it stupid? Ugh.
If you don’t like Italian-inspired foods, get out of my kitchen. Just kidding. Sort of. But really, if you don’t, try my other meatloaf recipe — the one that convinced me that meatloaf wasn’t just a block of ground beef with chunks of gross weird stuff in it.
Alright, while I’d love to continue on this discombobulated rant, I need you to go ahead and read how to make the best meatloaf I’ve ever tasted in my life. And I made it up. And I cooked it. And I’m always a little proud of myself during those moments.
Meatloaf will make you…JUMP! JUMP!
Who doesn’t like some dang biscuits and gravy?
Vegetarians maybe. Sorry.
I had a hankering, plus I had some sausage, but noticed I didn’t have any canned biscuits. The result? Homemade biscuits AND gravy. I’ve never made homemade biscuits before, and baking sort of scares me sometimes, but these turned out delicious. The only thing I’d do differently is to make them thicker. I was nervous to overwork the dough, so I didn’t re-roll too many times. I’ll be less nervous next time.
If you can believe it, the first time I ever ate biscuits and gravy was last year. I made this sausage gravy for a brunch that I hosted on Mother’s Day, so of course I had to try it. Hooked. I seriously crave it now–and Cracker Barrel’s version that I ate last week just ain’t going to cut it.
Make you some biscuits and gravy after clicking righ-cheer