You’d think they would have been able to come up with a better word than curd. And when it comes to fruit butters the name is just so misleading. I guess all you really need to know is that they’re super easy to make for the most part and incredibly delicious. (As always, click on the images to be taken to the original post and recipe.)
All photos copyright of their respective blogs unless otherwise noted.
The second I saw these kicked up modern friendship necklaces on HonestlyWTF I knew I had to make them for a few ladies in my life. The first batch included eight, although there are a few more waiting to be made and sent on their happy ways. Each one used colors that matched my friends individual personalities and styles, so much fun. Easy too, I think each one took me less than two hours to make. Here are a few of the unknowing models…
I love a good spoon, in the utensil sense and in the cuddling one too. I mean come on, it’s easily the coolest utensil (only improved upon by the invention of the spork). I’d love to have a big container full of spoon randomness in my kitchen, starting with these…
I’ve been sort of reticent to accept USB storage AKA jump drives AKA flashcards. I just can’t get over the stack of ZIP disks I have in a drawer at home, along with the two totally useless drives. Of course what’s entombed on them is my student work from portfolio school, which I don’t anticipate needing anytime soon. I guess it’s just the idea of it. There’s always something new waiting in the wings, like the iPhone 5 mentality. Those thoughts aside, here are a few I wouldn’t mind toting around for a bit…
My grandma is one of my favorite people ever. Every week she mails me a letter, some coupons she thinks I’ll be able to use, and an article or two from my hometown newspaper. Last week it was a recipe for Magnolia Bakery’s cupcakes and this one for Herbed Meatball Minestrone. I’ve been on a soup kick this winter and dove right in, my notes are included.(You’ll have to forgive the iPhone photo, I wasn’t expecting to share it.)
Herbed Meatball Minestrone
• 1/2 Tbsp fennel seeds
• 1 tsp oregano
• 6 oz. very lean ground beef (I used 16 oz.)
• salt and freshly ground black pepper
• 1 tsp olive oil
• 1/2 C sliced onion
• 1/2 C sliced carrots
• 2 garlic cloves, crushed
• 1 C canned whole tomatoes, including juice (I used petite diced)
• 1 C tomato juice (I used tomato sauce)
• 2 C chicken broth
• 2 C water
• 1/2 C acini pepe pasta (I used Domini, slightly larger)
• 1/2 C canned chickpeas, rinsed and drained
• 2 C washed, ready to eat spinach
• 1/2 C fresh basil, torn into small pieces (I used 2 Tbsp dried)
• 2 Tbsp freshly grated Parmesan cheese (I used asiago)
Mix fennel seeds and oregano into ground beef. Add salt and pepper and form into 1 1/2″ meatballs. Heat olive oil in a medium-sized, nonstick saucepan over medium-high heat (I used my Dutch oven). Brown meatballs on all sides, about 5 minutes. They will be cooked through. Remove to a plate and add onion, carrot, and garlic to pan. Saute 2 minutes without browning the vegetables. Add the whole tomatoes, including juice, and break them up with the edge of a spoon. Add the tomato juice, chicken broth and water. Bring to a boil. Add pasta, reduce heat slightly and cook for 10 minutes, stirring once or twice. Add chickpeas, spinach and basil to soup. Return meatballs, stir and cook to wilt spinach, about 30 seconds. Add salt and pepper to taste. Serve in large soup bowls with Parmesan cheese sprinkled on top. Make 2-4 servings.
PS: If you don’t plan on serving all of the soup at once keep the pasta separate, otherwise it will soak up all the excess liquid.
There are things in my kitchen that are mainstays, like appliances, and some that are easy (RE: cheap) to replace to mix things up. One of my favorite things to use a variety of are salt and pepper shakers. Of course there are higher and lower price points, but I’ve found I can usually get a great set for under twenty bucks. These are on my radar.
Dip and I have a long-running torrid love affair dating back to my childhood. At family get togethers I would station myself in front of the always present vegetable tray. Armed with a lone strip of green pepper I would decimate the bowl of ranch dip, only interested in the veggies as a means to my mass dip destruction. These days I’ve moved on to more complex flavors – namely buffalo chicken – but am always looking for new adventures in dipdom. (As always, click on the photo to link to the original recipe post.)
All photos copyright of their respective blogs unless otherwise noted.
