I am one excited mother! In just 6 days I get to see my youngest son for the first time in over 8 weeks! He has been working very hard in basic training, and our contact with him has been limited to snail-mail and only 2 short phone calls. I’ve never been so out of touch with him in his entire life, so this has been a rough 8-1/2 weeks. I must say, that Sam has been fairly good at letter writing. He averaged sending us one letter a week. I am impressed! We ordered a banner for him which we will hold during the Airmen’s Run…the first time we will get to see him next week!
In addition to writing Sam every day…yes, every day, I have been crocheting for our new grandgirl scheduled to arrive in about 6 weeks! We had a shower for my DIL last night, and this is what I made for her.
The hubby watched one of the late night cooking shows a few weeks ago and saw this recipe for Italian Wedding Soup. He doesn’t remember which show it was, but apparently there are many recipes for Italian Wedding Soup. Just do an internet search for it, and you will see what I mean! Here is how my hubby made it. Amounts are approximations since he doesn’t remember exactly how much he used!
1 lb. ground beef, turkey or pork (or a combination of them)
1/2 c. dry rice (he said a handful!)
1/2 c. diced onions
3/4 tsp. fennel seeds
salt and pepper to taste
several gloves garlic, minced
1/2 c. Panko bread crumbs
3-4 c. tomato sauce
3-4 c. chicken broth
2 medium tomatoes, peeled and cut up
1 can black, red or white beans, drained (more if you really like beans)
Combine the meat with the rice, onions, fennel seeds, salt, pepper, garlic and bread crumbs. Shape into about a dozen or so meatballs. Heat olive oil in a large skillet. Brown meatballs, turning as needed. They do not need to cook completely. Once all are browned, add the remaining ingredients to the skillet. Stir and bring to a boil. Simmer gently for about an hour, or until meatballs are thoroughly cooked and rice is tender. Serves 8.