What a lazy weekend. It’s been a little windy around here, as evidenced by the random corn husks in my front yard. They’re all around town. Country living at its best? We’re not in Austin anymore, Toto?
We should have known rain was coming, but it’s been so dry and hot for so long that even when you see rain in the forecast, it’s hard to believe it might actually happen. But from about 5pm yesterday until now, it hasn’t stopped raining. The dogs aren’t too excited about it, but JD and I have been enjoying it. He’s been down for the count with a sore throat and fever, so he’s been on the couch while I cook, buy lots and lots of different kinds of drinks at HEB, and we marathon Stranger Things on Netflix when we aren’t watching the Olympics.
In wedding news.. we decided on a (local Taylor) restroom vendor and a tent/table/chair vendor for the wedding, so all we have left is table cloths, decorations, cake and flower arrangements! It’s pretty exciting that it’s only fun stuff left. Much less stress. Aunt Carol has been SO helpful calling bazillions of vendors for me since she’s free during the day. She also sent one million (OK, ~180) thank you notes, so we have a very good head start.
Semi-weekly cotton update: we’ve reached stage 2: cotton bolls (thanks, Dona for the correction. Cotton balls are once they’re processed, cotton bolls are what they are on the plant).
I will leave you with two things.
- The time I met the future VP of the US (VPOTUS) at a phone bank in Austin
2. My recipe for Italian wedding soup, a combo of Ina Garten’s recipe for Italian wedding soup and Smitten Kitchen’s recipe for escarole and orzo soup with meatballs
- In a Dutch oven, sauté an onion and three carrots, peeled and chopped, with a Tbsp or two of olive oil
- Assemble the meatballs: I followed Smitten Kitchen’s recipe for these: Whisk 1 egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add 1 lb (she said 12 oz but all of the turkey comes in 16 oz packages so I just used that) turkey, 1/4 c Parmesan cheese, 2 tsp garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. (I added dried basil and oregano).
- Add 6 cups of chicken stock to the carrots and onions, bring to simmer
- Drop in the meatballs in walnut shaped balls, simmer for 10 minutes (I also added a few Tbsp of chopped fresh dill at this point)
- Dump in a cup of orzo a few minutes after you drop in the meatballs
- After 10 minutes, add a few big handfuls of spinach and more dill, salt and pepper
- Mix it all up, put it in bowls and top with Parmesan cheese and salt and pepper
It’s funny how being engaged makes me want to cook. I guess part of that is also that we’re living in Taylor more and more. JD is here almost full time now, and I’ve been here a lot more lately. In the last 6 months, I can count the number of meals I’ve cooked/made in on two hands, so it’s been fun to get back to a more normal place here in the last few weeks. It feels romantic to come home and make dinner and chat about our day at the end of a long day for both of us. Sometimes JD is too busy to come home so I just bring it to the brewery and we eat there. Whatever works! Life isn’t slowing down any time soon.
96 days to go!