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serindeTake ye a package of ground turkey that needs eatin'. Mix it with 1 egg (beaten), thyme, rosemary, salt, pepper, and breadcrumbs ynogh (maybe a generous slice). Glob well and form into biggish but not gargantuan meatballs.
Slice one orange pepper, 1/3 c onion, and a couple cloves of garlic. Put in skillet with a bit of oil and a bit of butter; let slowly cook on lowish heat, getting all nice and aromatic (my Italian cookbook calls this "insaporire"). When bored, put in the meatballs. Let that cook, turning occasionally. Phone![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sweh, forgetting what you're doing, until the smell of caramelizing onions grabs your attention. Splash some of the Chardonnay you're drinking into the skillet to loosen things up and put a lid on. Wait some ten minutes, then OM NOM NOM NOM.
I'd like this in a more sauce-like substance, but a) I don't have what I want to make one, and b) it'd be bad for me anyways. Still awfully good, though needed a bit more salt.
Slice one orange pepper, 1/3 c onion, and a couple cloves of garlic. Put in skillet with a bit of oil and a bit of butter; let slowly cook on lowish heat, getting all nice and aromatic (my Italian cookbook calls this "insaporire"). When bored, put in the meatballs. Let that cook, turning occasionally. Phone
sweh, forgetting what you're doing, until the smell of caramelizing onions grabs your attention. Splash some of the Chardonnay you're drinking into the skillet to loosen things up and put a lid on. Wait some ten minutes, then OM NOM NOM NOM.I'd like this in a more sauce-like substance, but a) I don't have what I want to make one, and b) it'd be bad for me anyways. Still awfully good, though needed a bit more salt.
