New Year's Eve Treat

So marrying into a Swedish family has it's advantage: delicious food. Swedish pancakes, lingenberry sauce, meatballs and more. The list continues and I learn more and more. While in Colorado, my mother-in-law Faye and I are going to attempt to make Swedish Rosettes tomorrow for New Year's Eve. They look wonderful and I'm very excited to try them for what I think is the first time. Maybe I've tasted them at some point, being part of the Covenant Church and all. So I will let you know how it goes. Here is a photo for you to envy.

Christmas music

So I know that David Crowder is not everyone's favorite (Corrie) and that he, as far as I know, does not have a Christmas album out. But, oddly enough, for Christians, Christmas albums are a little useless. You can only sing the same 12 songs and I think every way possible has already been done. But, let's look at some of his lyrics that fit perfectly with Christmas and have always hit home with me.

"Here is our King.

Here is our love.

Here is our God whose come to bring us back to him.

He is the one.

He is Jesus."

It seems very appropriate for Christmas. Merry Christmas Family and any others who happen to read this.

Quick Thought

Why, growing up, did we never buy meat from the butcher or deli? Todd and I got pork chops and sirloin fillets for under $6 total and delicious roast beef for sandwiches. Buy more things in the deli section and from the butcher. It's great.

Spaghetti and Meatballs

Thanks Jamie Oliver for some of the best food we have ever eaten. We have now made these meatballs twice and I love them. Neither Todd or I are huge fans of Italian food, but these seem to stick with us as a good recipe. So, I will now share it with you. This is the half recipe and it makes about 12 meatballs. Also, I'm really bad about taking pictures of the food we make. So everything on here is found on the internet, but I try to pick a photo that is closest to what ours looks like.

1/2 lb. of beef

Oregano

1 Egg

12 crackers (we used Club)

Parsley

Preparations:

Mix the beef, egg, and crackers together. If the mixture seems too sloppy, add more crackers.

Sprinkle the mixture with (we use dried) oregano and parsley.

Mix it all together.

Form tiny balls (you know how big a meatball should be) and line them up on a pan.

Put the pan in the fridge for about 15 minutes, so they firm up.

Cooking:

Heat a thin layer of oil in a pan on medium-high heat.

Place the meatballs in and let them brown on one side.

When they have browned on one side, flip them over (I know, who would have thought?).

Let them brown on the other side. By now, they should be done in the middle.

If not done, turn the heat down to medium and cover to cook the rest of the way.

Also during this time, you should be making enough spaghetti for the two or three of you.

Serving:

Drain the spaghetti when it is done, but save just a small cup of the water.

Heat up your sauce with a small amount of the noodle water you saved. This thins it out a bit.

Put your noodles in a pasta bowl, then the meatballs, and then the sauce over it all.

Top with Parmesan cheese and you are done!

Not rocket surgery and delicious.