February 8th, 2010


(no subject)

Recent cooking has included these meatballs, which are quite possibly the best meatballs I've ever eaten, despite subbing out like a fiend (1.5 cups breadcrumbs, because I overguessed how much bread made how much breadcrumb, leaving out the shallots, leaving out the marjoram, subbing the fresh parsley for dry and some dry basil, subbing in our local made breakfast sausage for the ground pork, and baking instead of frying them). Despite all that, they were still the best meatballs I've ever made. I can only imagine how they'd be if I actually followed the recipe.

Dinner tonight was Slow Cooker Garlic Chicken. A pound and a third of chicken thighs and a ton of garlic was falling apart after three hours on high. Noms. Dead easy, and tasty too.