Tuesday, 10/18/16

Slightly less complicated dinner of meatballs, salad, and egg noodles. I adapted the meatball stroganoff recipe from the NYT with ingredients on hand and my own preference: vermouth for sherry, and added beef stock to the sauce. I was able to do a lot ahead (and baked the meatballs instead of frying), so this came together pretty quickly. Too many mushrooms for Carter, but I would certainly make it again.
Since I can't seem to get a good food photograph, here is our lovely autumn instead: