A reflection and a meatball/pasta recipe
Last week at my reunion, a former classmate asked me if it was weird living here......and I think she meant, is it weird living here as an adult with a family, after being here as a student. She moved away after high school. I did too, for a few years, but then I came back and married Roger who was not from this town but had graduated college here and was working here and wanted to stay. It made sense to stay here. We had family here and people here think the way we think.
In my late teens/early 20s I lived on the west coast in southern California for awhile. They don't think like mid-westerners. I am a mid-western soul. I can't say exactly what that means, but I can say this.....
In August, in Iowa, we buy sweet corn from vendors at the park. We buy fresh veggies and honey and pie from farmer's market vendors and delight at watching the crop duster planes do their acrobatics over fields. We smile at people we meet on the sidewalk and we greet each other warmly. We wait at crosswalks for pedestrians. (at least we are supposed to.....hm hm). We savor the last of summer lazy days and talk alot about fall and school and schedules. We wear flip flops and jeans and t-shirts that have a good message that means something....at least most of the time, for most of us. We take kids to football camp, and shopping for school supplies, and to the clinic for sports physicals.
Living in Iowa makes sense for our family. Our community has a strong adoption culture of acceptance which is important to us. Not all communities think having 5 kids is normal. Living here is not weird for me. Maybe living here makes me not weird......
Here's a recipe I have plans to make. It has some fall stuff in it and screams comfort food. Some friends and I are doing some freezer meals together that we can use on busy days this fall and this is one we didn't get made last night on our food prep extravaganza but will get done soon. Try it if it sounds good to you!
Ziti and Meatballs: Ingredients: 2 carrots, 1 medium onion, 1 medium zucchini, 1/4 cup olive oil, 4 cloves garlic chopped, kosher salt and black pepper, 1 28-oz can crushed tomatoes, 1 28-0z can whole peeled tomatoes, 1 tsp dried oregano, 2 pounds ground beef, 1/3 cup bread crumbs, 2 large eggs, lightly beaten, 1/4 cup grated parmesan cheese, 1 pound ziti.
In food processor, grate carrots, onion and zucchini. Heat oil in large pot over medium heat. Add the grated vegetables, 2 cloves garlic, 1 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until beginning to brown, 12-15 minutes. Add the crushed and whole tomatoes with juices, and oregano to pot and simmer, stirring occasionally and breaking up the tomatoes with a spoon until the sauce has thickened, 35-40 minutes. Meanwhile, heat broiler. In a large bowl, gently combine the beef, bread crubs, eggs, cheese, remaining garlic, 1/2 tsp salt and 1/2 tsp pepper. form into 32 meatballs(about 2 tbsp each) and place on a foil-lined large broilerproof baking sheet. Broil, turning once, until cooked through, 8-10 minutes. Add to the sauce and simmer for 5 minutes.
Cook pasta according to package directions. Top with meatballs, sauce, and additional parmesan cheese. Meatballs and sauce can be frozen together in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the mixture slides out. Transfer to a saucepan and cook, covered, over low heat, stirring occasionally, until heated through. Cook the pasta and serve with the meatballs and sauce.
In my late teens/early 20s I lived on the west coast in southern California for awhile. They don't think like mid-westerners. I am a mid-western soul. I can't say exactly what that means, but I can say this.....
In August, in Iowa, we buy sweet corn from vendors at the park. We buy fresh veggies and honey and pie from farmer's market vendors and delight at watching the crop duster planes do their acrobatics over fields. We smile at people we meet on the sidewalk and we greet each other warmly. We wait at crosswalks for pedestrians. (at least we are supposed to.....hm hm). We savor the last of summer lazy days and talk alot about fall and school and schedules. We wear flip flops and jeans and t-shirts that have a good message that means something....at least most of the time, for most of us. We take kids to football camp, and shopping for school supplies, and to the clinic for sports physicals.
Living in Iowa makes sense for our family. Our community has a strong adoption culture of acceptance which is important to us. Not all communities think having 5 kids is normal. Living here is not weird for me. Maybe living here makes me not weird......
Here's a recipe I have plans to make. It has some fall stuff in it and screams comfort food. Some friends and I are doing some freezer meals together that we can use on busy days this fall and this is one we didn't get made last night on our food prep extravaganza but will get done soon. Try it if it sounds good to you!
Ziti and Meatballs: Ingredients: 2 carrots, 1 medium onion, 1 medium zucchini, 1/4 cup olive oil, 4 cloves garlic chopped, kosher salt and black pepper, 1 28-oz can crushed tomatoes, 1 28-0z can whole peeled tomatoes, 1 tsp dried oregano, 2 pounds ground beef, 1/3 cup bread crumbs, 2 large eggs, lightly beaten, 1/4 cup grated parmesan cheese, 1 pound ziti.
In food processor, grate carrots, onion and zucchini. Heat oil in large pot over medium heat. Add the grated vegetables, 2 cloves garlic, 1 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until beginning to brown, 12-15 minutes. Add the crushed and whole tomatoes with juices, and oregano to pot and simmer, stirring occasionally and breaking up the tomatoes with a spoon until the sauce has thickened, 35-40 minutes. Meanwhile, heat broiler. In a large bowl, gently combine the beef, bread crubs, eggs, cheese, remaining garlic, 1/2 tsp salt and 1/2 tsp pepper. form into 32 meatballs(about 2 tbsp each) and place on a foil-lined large broilerproof baking sheet. Broil, turning once, until cooked through, 8-10 minutes. Add to the sauce and simmer for 5 minutes.
Cook pasta according to package directions. Top with meatballs, sauce, and additional parmesan cheese. Meatballs and sauce can be frozen together in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the mixture slides out. Transfer to a saucepan and cook, covered, over low heat, stirring occasionally, until heated through. Cook the pasta and serve with the meatballs and sauce.
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