Today, we went back to an old favourite of meatballs. I had Serena do all the work this time - mixing a combination of beef and veal with egg, bread, onion, salt and pepper. We added a bit of cinnamon this time, but I think it was about 1/4 of a tsp too much. It did give it a very Middle Eastern flavour though.
When done, they looked like this:
I also made good on my plan to make some basic marinara sauce to put away for later consumption, which was a far more complicated process than I had imagined. A little research on the subject helped, and I picked the simplest-sounding process. Still, doing the tomatoes I bought the other day at the farmer's market - about 1/3 of a bushel's worth, took the best part of three hours what with peeling, roughly chopping, cooking, and then sterilizing the jars and lids ...
I ended up with six one-quart jars of sauce (pic coming later).
I still have 18 jars left, so I ordered a bushel from Farmer Andy, Serena's employer, to be picked up on Saturday, together with some onions, parsley and basil. Now I have the process down, I should have 24 quarts of sauce done by Monday.
We shall see.
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