The haps, as of late…

So!  We got some new windows in our house!  I realize this is likely only exciting to me and my husband, but I’m going to show you some photos anywho:

Old windows = Crudsville, USA

Nice packing tape screen patch, eh?  We’re all class over here.

Blech.

Here's the surprisingly unsettling empty window hole

New wondrous window goodness!

Of course, I had to buy new curtains.  The old wood blinds just weren’t cutting it with these new, sexy windows.  I got the kids plain black (above), because I don’t care what their wants and needs might be.  Mother of the year!  Seriously, though, the Target had NO cute curtains that weren’t ridiculously gender specific.  In fact, they only had girly ones, and one “manly” print for a boy’s room that was inexplicably covered in frogs.  Like, anatomically correct, from a biology textbook frogs.  Maybe for the boy’s bedroom in a… hunting lodge?  In the wilds of Canada?  I don’t know, people.  I got the black ones.  I actually like them a lot, cause they block out a lot more of the light than the wood blinds did, therefore facilitating the possibility of the children sleeping in past 7 on a Saturday morning.  And truly, it’s the little things.  I got new curtains for our room, too, wheeee!

They are purple with a white paisley-esque print on them.  Not too girly, though.  They really give the room a “someone gave a crap” kind of a feeling.  I dig it.

Ok, enough about the windows, woman!  On to some cooking… things have been really doused in homemade chicken stock the past couple of days (weeks), since we’ve all been sick in one way or another recently.  I’ve managed to make a few other things, though, including fake Larabars (using this fantastic recipe).  They are approximately 1/16th of the cost of actual, real-life, non-imposter Larabars, which are now dead to me.  Also!  Meatballs!

Here’s how I make meatballs, which I tend to make once a week if not once an hour.  We love the meatballs.

Ground meat (I usually use 2 pounds of ground beef and 2 pounds of ground pork)

eggs (if you’re using 4 pounds, 3 eggs- one pound, 1 egg)

seasonings of your fancy (these had greek seasoning, and dear LORD were they amazing- if I’m doing Italian ones, I’d add a little worcestershire, some garlic powder, basil, and lots of oregano)

Mix the above ingredients together until everything is happily mingling and making small talk.  Then, dust over the top some almond flour.  I can’t give you a measurement here, because it really depends on how moist your meat was (sorry, I hate that word, too, but ‘wet’ seemed even more gross).  You want the mixture to hold together well without crumbling.  Add almond flour a little at a time, mixing as you go, until you can pinch a little bit of meat together in a ball and it holds its shape.

Use a teeny tiny scoop to scoop out meatballs onto a lined (parchment or silpat) cookie sheet.  My scoop is 2 tablespoons, which I think is a great size for soups or appetizers.  I like them smaller because they cook quicker, and hold together better.  Bake them at 375 for about 15 minutes.  Rotate your pan(s) and bake for another 10 or so, if they aren’t browning yet.  Take them out when they’ve got a nice color, and try in vain to hide them from your ravenous family.

There have also been some lovely brussels sprouts:

BEFORE!

AFTER!

AND, I bought myself an apron for Valentine’s Day, because the kitchen was my Valentine.  I couldn’t resist it.

Cook covered in hearts, signing off!

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