Juicy, tender, and oh so easy to make, these are meatballs you’ll want in your life.
This week has seriously been a bit of a blur.
Madeline makes her First Communion tomorrow, and there has been a rush of last minute activities.
Finding a cross topper for the homemade cake she requested for dessert.
Mani/pedi appointments with one of her best friends.
Figuring out the menu for the after-party.
Rehearsal at the church.
Coordinating rides and drop-off times for the friends going with us.
Trying on that special dress one last time.
Hair cuts tonight.
A sleepover with the same bestie since they’re making Communion together tomorrow.
We have affectionately called this week Communion Week.
It’s much like the flurry of activity right before you get married. So much excitement, and fun, and nerves.
But very much all good times.
Madeline is positively gleeful about tomorrow, and a wee bit nervous, but seriously cannot wait.
Pictures to come!
So in periods like this, I am forever grateful for a well-stocked freezer and the fortitude to (sometimes, but not always) think ahead.
I made a new recipe for a client that yielded me a dozen Egg Cups, which is perfect for a grab-and-go breakfast.
I made two Broccoli Pies (one to keep, and one to repay a favor), which makes a delicious and easy lunch.
I originally made them to celebrate #NationalMeatballDay last month. More specifically, I made a ginormous batch of them for our Girl Scout dinner, and saved some for Nick to have as part of a sandwich that night for his own dinner. AND I froze a bunch of them, which means dinner during this crazy COMMUNION WEEK has been made that much simpler. …