Monday, 11/11/19

Since we all had the day off, we had lunch in Whately instead of dinner. We had a Blue Apron Italian wedding soup that was delicious...I want to steal the recipe so here it goes:
10 oz Ground Pork
6 oz Ditali Pasta
6 oz Carrots
2 cloves Garlic
1 bunch Kale
2 Scallions
1 bunch Rosemary
2 Tbsps Chicken Demi-Glace
¼ cup Grated Parmesan Cheese
2 Tbsps Red Wine Vinegar
2 Tbsps Tomato Paste
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Mix the rosemary, chopped garlic & sliced scallions

Make the meatballs (pork, cheese S & P), saute them up, saute carrots in the same pot, and garlic and kale. Add the garlic mixture, tomato pasta, stock and water. Add a little vinegar and serve over the ditalini with a little olive oil and parm

I brought some cookies from Bon Appetit that they had the nerve to call Snickerdoodles. Snickerdoodles they were not, but they are tasty. A brown butter/sugar cookie with chopped up Skor bars, rolled in cornflakes and then in cinnamon sugar. A delicious misnomer.