This is from my front door, looking over our garden (yes, there's a garden there!) at our cars. Between our cars, and on either side, are the piles of snow that are almost as high as the cars. Don shoveled me out, but got frustrated because he ran out of places to put the snow. Every time he put it on one of the piles, it slid right back down. Maybe it will melt some today.
What's in the box?
Left: 4 meatballs, haiga rice with Sweet & Spicy Bacon Furikake.
Right: Ranier cherries, miniature bonita banana, and some Yoshida's sauce for the meatballs.
Review: This didn't look like enough food, but I'm full. There's just enough bacon furikake, as it's pretty spicy and sweet. The meatballs recipe is below:
Freezer Stash Meatballs
from Kim Tilley
3 lbs. lean ground beef
1 ½ cups soft bread crumbs
3 eggs
6 tablespoons minced onion
3 cloves garlic, crushed
1 ½ teaspoons salt
½ teaspoon pepper
Preheat oven to 400.
In a large bowl, mix beef, crumbs, eggs, onion, garlic, salt and pepper. Shape into 11/2-inch meatballs. (A miniature ice cream scoop makes fast work of shaping.)
Arrange in two 10-by-15-inch jelly roll pans. Bake in preheated oven until meat is browned, with no trace of pink and juices run clear, 10 to 13 minutes.
Drain, let cool to room temperature, divide into fourths and freeze each portion in vapor-moisture proof containers. (I use my FoodSaver). Each portion serves 2.
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