Getting Back to Basics

Things have been a little “meh” as of late. A few events have left me feeling unsure about myself and things I hold to be true. I seem to be in a constant state of introspection and worry, thinking about my next steps and reading way too much in to everything and everyone. I find myself insufferable like this, but these cycles of intense self reflection and analysis have occurred throughout my life. I don’t think I would recognize myself without these periods and ultimately, I am thankful for them. They are brutal, but have led me to some moments of true clarity and forced me to make some necessary changes in my life.

This is why this weekend could not have come at a better time. In the eye of the storm, I was reminded of all the great people in my life. On Thursday night, Irish Lebowski stopped by, cheerful and with a lasagna in hand. Her lasagna is perfection, a divine mix of multiple recipes, the most perfect element of every recipe in one casserole dish full of bliss. I will hopefully dig in to her surprise at some point this week.

Friday night, an old friend from high school arrived. I hadn’t seen him in years. He is a true tether in my life; reminding me of who I am, who I once was and always fully accepting of both versions of me. Seeing him was wonderful; he is as hysterical, sharp and warm as ever. I was acutely aware of how far we have come, but how lucky we were to have known each other when we were working our way through the awkward years. Seeing him was only made better by a great night out with friends Saturday–having some of the most special people to me in DC with someone so special from the past made me realize how great my life also is in the present.

The icing on the cake arrived in the mail Sunday. Kickball, a college roommate and one of my most wonderfully zany friends, sent me some delicious fudgey oatmeal squares in the mail. All this just because she is Kickball and was thinking of me. They are sinful and I hope to get the recipe to share. More importantly, this simple act really meant so much to me.

This was a weekend of getting back to basics. I was blissfully aware of how lucky I am to have so many wonderful people in my life. A perfect weekend of such comfort is hard to wrap up, but these meatballs were a great way to cap it all off. Flavorful and moist, they come from the Queen of Simple, Rachel Ray. Now, Miss Ray drives me insane; her joker smile and maniacal hand gestures are just too much. The fact that she shills for Dunkin’ Donuts makes me die a thousand tiny deaths; it pains me that she is sullying everything that is good, pure, and right with the world. Stay away from my iced French Vanilla coffee, Rachel. Every once in a while she pulls through, though, and this is one of those times. These are really phenomenal, lower fat meatballs. Of course, Rachel Ray being Rachel Ray, her original recipe calls for a horrific looking cheese sauce; it looks and sounds utterly revolting. I highly recommend staying far, far away from it.

In a divine end to a divine weekend, I made a meatball sub with a salad and enjoyed my wine in happiness.

Jumbo Turkey Meatballs

Adapted from 30 Minute Meals

1 10 oz. box frozen chopped spinach, thawed

2 ½ lbs ground turkey (I used a mix of lean and ultra lean meat)

½ medium onion, finely chopped

4 garlic cloves, chopped

1 egg

¼ cup milk

¾ cup seasoned (Italian) breadcrumbs

2 tsp dry basil

½ cup fresh grated Parmigiano-Reggiano cheese (I just grate a bunch in the bowl)

Salt and pepper to taste (light on salt as the cheese is salty)

3 Tbs Extra Virgin Olive Oil

Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel or squeeze dry with hands. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, onion, garlic, egg, milk, bread crumbs, basil and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with olive oil. Roast for 25 minutes. Serves 6 (two per person).