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| blobs & rabe. |
The other day I tried on my spring time green jeans, and they were tight. Then, I remembered that time I went to New Orleans and ate myself sick. Putting two and two together, I realized that in order to fit into my jeans (without them digging into my button & causing marks & rashes) I ought to eat fewer items, more greens, and probably, mostly, just fewer items. Tonight I made an old standby (old as in its semi in my dinner rotation since, like, October?)
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| it didn't twirl. |
I love this recipe because it comes together in about 40 minutes and the meatblobs are juicy, herby, and tender. Admittedly, when I pictured the blobs on top of the broccoli rabe, I thought the rabe would swirl like pasta. It didn't. I only boiled the rabe, but next time I think I'd sautee it with lots of garlic.
BONUS tip: I used a vegetable peeler to carve the Parmesan on top. And, I think it looks gorgeous. Oskar did, too.
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| friscalating fuzz. |
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