My little girl is almost five months old already and I cannot imagine where the time has gone. She has filled my days with countless smiles and given me boundless joy - she has challenged my idea of parenthood and has filled my heart with a love I had not previously understood existed.
This weekend we left her for the first time to attend an out of town wedding and I have to say, I thought my husband was going to have to peel me out of our house - but we survived and so did she. I was sad without her - I wanted to kiss her, see her smile, snuggle with her - and yet I also cherished the time away.
It's funny....I am writing this tonight with one eye closed (as I have yet to recover from this amazing weekend - thank you Sarah and Dave Paul) as my head hurts, I'm tired, my feet hurt - yet I could run a marathon if you told me my daughter would be waiting for me at the finish line.
I couldn't WAIT to get home to squeeze her today - and when I got home, she wanted NOTHING to do with her Mommy. I don't know if she was mad at me for leaving her, sad that her Grammy and Gramps left to go back home, worried we would leave her again, mad that she didn't get to celebrate with her Auntie Sarah and Uncle Dave - whatever it was, she was NOT a fan and was actually scowling at me. It took several hours until she cracked a smile, then eventually a laugh and then another...until we ended the night with her usual abundant snuggles and all was right in my world again.
Moral of the story? I'm never leaving my little meatball again....ever.
(or at least until Friday.....)
As promised, you will find a meatball recipe to accompany the marinara recipe from last week. These are great served Italian style or work well with a gravy or sweet and sour sauce - they also freeze well so feel free to double the batch and keep some for another time.
Prep Time: 10 minutes
Cook Time: 25 - 30 minutes
½ Pound Organic Ground Bison
½ Pound Organic Ground Lamb
½ Pound Organic Ground Veal
2 Organic Eggs
1.5 - 2 Cups Italian Bread Crumbs (eyeball the last 1/2 Cup - you want the mixture to look moist)
2 Tablespoons Oregano
1 Tablespoon Ground Black Pepper
2 Teaspoons Garlic Salt
2 Teaspoons Extra Virgin Olive Oil
Preheat oven to 375 degrees
· Spray broiling pan with cooking spray and set aside.
· In medium mixing bowl, combine all ingredients, mix together by hand until combined
· Roll mixture into 1-inch balls using palms of hands
· Place on prepared pan in even rows approximately 1 inch apart
· Brush meatballs lightly with olive oil and bake for 25 – 30 minutes or until cooked through.
· Can be frozen for up to three months