The Coach took me out to a delicious pre-birthday dinner at a new-to-us restaurant on Friday (Tala Bistro for the locals), where I had possibly one of the greatest bites of food of my life. It was called "ham and eggs", and was a piece of barbecued pork belly sitting on a mound of the smoothest sweet potato puree, topped with a fried egg. Holy yum. And very kosher. It basically required a moment of silence. After that, the rest of the meal was pretty good, but nothing could compare to that plate of utter heaven.
Yesterday we spent my birthday with my family, chatting and laughing, and enjoying my mom's chocolate chip cheesecake (are you starting to see why my belly is unhappy). We stayed over night with my parents, planning on going for a hike this morning but it was drizzly out so instead we opted to cozy up with coffee on the couch and relax. Definitely a good call. I had a great birthday, full of quality family time and the sweetest messages from my friends :) It almost makes me excited to officially be in my late 20s...
I'm happy to have a fridge full of healthy eats right now. Nothing like a weekend full of sugar foods to make you excited to eat a salad.
I made this recipe a few weeks ago and the Coach and I agreed that this was a really fun twist on your standard meatball. I've become a huge meatball fan recently but I'm on a perpetual hunt for something different, so this dish was right up my alley. The original recipe calls for lime zest, but I didn't have a lime on hand so used an orange instead and loved the interesting flavors. I also eliminated the coriander and cinnamon because, well, I just can't get in to the flavor of coriander, and without that spice I figured the cinnamon was unnecessary.
1lb ground beef
1t granulated garlic
1t chili powder
zest of 1 orange
Preheat your oven to 400. In a large bowl, thoroughly mix together all the meatball ingredients. Roll the meat in to 12-15 meatballs and put them on an oven-safe baking dish. Bake until cooked through, about 20 minutes.