I’m in a less tricksy frame of mind today so I’ll start by declaring no baby news. At least, the news is that the baby is very comfortable where it’s been for the last 41 weeks, despite my best efforts and some old wives’ tales. [NB the champagne yesterday was really good though; ineffective but good!] I am perhaps not the most comfortable that I’ve ever been but as with all things, this too will pass (not least because the baby will be served with an eviction notice before too long, so I’ll get a longstop date at the very least).
In the meantime, and in the absence of a small person to pamper, I’m focusing on pampering the lovely H which mostly consists of cooking his favourite but marginally labour intensive suppers; the ones that might disappear from the menu for a few weeks/months once this little one makes an appearance.
Top of the list (after steak and chips which I delegate to my sous chef and thus rather negate said pampering), is Spaghetti Meatballs. We have for many years followed a Jamie Oliver recipe, and it’s delicious, but thanks to a tip off, I think we’ve just surpassed it.
We tried the Pioneer Woman recipe for Spaghetti Meatballs a week or so ago, and it too was incredibly moreish so the only logical conclusion was to combine the two. Et voila:
The PW recipe for meatballs, added to Jamie’s sauce and topped with mozzarella and freshly grated Romano and baked for half an hour – it was heaven, pure heaven in a pasta bowl.
Actually, having discovered this particular rabbit hole I’ve fallen down it pretty hard. I can’t match the photography, but I can recommend the cinnamon rolls:
Mine were made for H’s Friday treat (with lemon icing rather than maple) and this is one of three tins’s worth made from half quantities of the recipe. They are incredibly moreish, and possibly at their best when still slightly warm, but perhaps also not entirely healthful. Don’t say I didn’t warn you.