Tuesday, July 20, 2010

The Future of 29

I know, overly dramatic. I thought I left that behind in high school but here she is drama queen out in full form. I'll be 29 the day after tomorrow and mere thought has been torturing me since last year's birthday festivities. I spent five minutes typing "I hate my birthday" over and over again in a notepad document today. I don't know what to expect in the next year prior to 30. I've got friends saying to spend the next year living it up, to leave my 20's beaten and bruised. I reply with an "eff yeah!" when all I want to do is cry and evaluate what mistakes I've made with my life and how my 20's were a waste.

Well, not all of it was a waste. I got married at 20. I know, young dumb kids in love. No, I wasn't knocked up, I love my husband very much. I had my daughter at 27. During those 7 years I just worked, paid bills, had fun but didn't go to school. I think that's what my hang up is. Just another uneducated housewife trying hoping that being a housewife isn't all that she does with her life. I do my best to fill my free time with reading, painting, writing and on the really crazy days...exercise. But I notice that with the free time I do have, 2 hours a day is already planned with dishes, laundry, dinner prep (I find that relaxing because I love to cook) and really stupid stuff like Facebook and Hulu. On those really bad days I think, "I could have been more...maybe I'm more than a dish-washing, clothes laundering poopy diaper changing person." But then I look around at what needs to be done, shrug my shoulders and think, "Maybe someday." I just need to do my current job better and not waste time thinking what could have been. Waa...waa...waa.

Cooking has been my therapy. I look up recipes, marvel at the talent of the food photographer and cherish the hard work of going from nothing to something...a very yummy something. I spoil my friends only because I can't believe I made something so delicious, I need people to witness it and agree. Cooking comes naturally to me because I'm chubby and need to survive and keep my voluptuous figure. Here, let me spoil you a little.

Meatball Sub Sandwiches


3 cans of crushed tomatoes
2 cloves of garlic minced
1 tsp of dried basil (fresh is better but too pricey for me, I guess I could grow it but I'd probably kill it).
1 cup sliced mushrooms
1 tbsp oil
1 tsp of dried oregano
1 tsp salt
1/2 a small onion minced

**You could just buy spaghetti sauce but it's not the same for me.

1 lb lean ground beef
1 egg
1/4 c Italian style breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt

*Should make 12 - 18 meatballs depending on size. Mine are the size of a ping pong ball.

Lots of mozzarella cheese!
1 baguette or 2 depends on how many you're feeding. One baguette works fine for my husband and I, especially if he wants a two hander sandwich.

For the sauce, using a dutch oven pot, on medium heat, add oil, sauté the garlic for about 30 seconds then add the mushrooms and onion. Cook until the mushrooms and onions are tender. Be careful, do not let the garlic burn or turn too brown because they will become bitter. Lower the heat if they start to turn brown too fast. Add the 3 cans of crushed tomatoes, basil, oregano and salt. Let it simmer on medium low. If it starts to bubble and splatter, lower the heat, it should be a gentle bubbling.

Now for the meat. In a good sized bowl add all of your meatball ingredients and start mixing with your hands. Make sure all of your ingredients are well blended. It should feel like play-doh. Start making little balls. I pinch off some meat, and start shaping it into a ball in my hands, making circular motions. Once all of your meat has turned into meatballs, carefully drop them into your bubbling sauce. By this time, the sauce is hot enough to start cooking your meatballs. I let this cook for at least half an hour, giving it a stir about every 10 minutes. After half an hour has passed, check a meatball. Pull one out with a slotted spoon and cut it in half. Is it pink? How's the flavor? Is it yummy?

If your meatballs are ready, it's time for baguette inlay. Slice your baguette lengthwise. You could butter up the bread and add some dried basil and garlic powder, if you want. I didn't this time because I was so freaking hungry. Dig a little bit of a well in your baguette to ensure that the meatballs won't roll off. Place your meatballs in the baguette and top with mozzarella cheese. Be generous too. Slide those bad boys under the broiler and pull them out once the cheese is golden bubbly and the bread is toasty perfect, about 2-5 minutes. Keep watching, do not walk away from the oven, not even to get the phone. Prepare yourself for awesomeness! Eat with a side salad to make it you know, "healthy."

1 comment:

  1. You're amazing! This is going on the menu plan--looks awesome! Love the "healthy" idea :)