It was good , just sweet enough.
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#1 Mom! The kiddo is so lucky!
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We had a pleasant time with my sis & BIL at the absolutely breathtaking CDF exhibit.
Dinner tonight is a fridge cleanout of sorts in prep for our trip 
assorted cheeses and the last couple of slices of finocchiona, duck rillettes, our favorite sourdough, pickles, another lovely mâche salad, and burrata caprese 
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Thank you very much 
BYH for posting the recipe link! Given I’d never heard of this dish, I likely would have just enjoyed the photo then I would have just kind of passed on, otherwise.
Now, I’ve got dinner figured out for tonight, with 3 of the 4 kids here this weekend. Except I’m going ground beef because I’m not sure I can get my ground lamb to thaw quickly enough. Also b/c my wife is skittish about lamb, unless I cut it down to about 1/3 of the meat like for my gyro or meatball (1/3 ea lamb/beef/pork).
Thanks!
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Spicy chili/garlic shrimp a la plancha, romaine salad with the usual suspects , lemon/caper/anchovy dressing , Parm Regg.
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You are welcome - I hope you enjoy! Will look forward to your posting of results. 
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Ooh, now pressure to remember to photograph whilst taking “some” cups! LoL. Thanks again.
ETA - I’m doing it as 1/4 GF dough and 3/4 regular. The rest of us have gotten used to the idiosyncrasies of GF dough/bread, but it’s pretty darned expensive to spend on 4 who don’t need it vs. the 1 that does.
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he didn’t think so when screen time ran out today 
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Campanelle pasta, mixed with a single sautéed sweet Italian sausage squozen from its casing, broccoli florets, chopped sweet onion.
Added a Tetrapak of Pomi crushed tomatoes with onion, about a 1/3 cup of heavy cream, 1/2 tsp Aleppo pepper, 1/4 tsp each of dried cracked rosemary and fennel seeds, s/p added by eye and taste at the end.
Schprinkled with grated Parm-Reg after scooping into a pasta bowl.
Wine.
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Moderately unsuccessful spaghetti and meatballs marinara. I used the drop technique (or lack thereof) and evidently should have combined the mixture more. Taste was fine – I added grated Parm Regg because Rao’s and honestly didn’t like them any better. 
Garden chard with oo on the side.
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What’s this technique?
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You drop the raw meatballs into simmering sauce and hopefully they hold together.
ETA: oops, that link is missing the instructions.
I think I would have had better results if I had rolled them by hand versus using my cookie scoop.
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No egg? My lamb and rice meatballs have egg, and hold together very well when dropped raw into simmering broth.
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I would like to second this. I’ve never made meatballs but I add an egg to my hamburger patties and meatloaf and it holds the meat together really well.
Oh, I didn’t follow that linked Cook’s Country recipe for the mixture; it’s just a recipe for drop meatball technique that Linda asked about.
My meatballs tonight were 90% lean ground beef, homemade bread crumbs, a little milk and heavy cream, tomato paste, minced onion, minced parsley, onion and garlic powders, Parm Regg, pepper, salt, and a little Bragg’s aminos and Worcestershire sauce. Maybe I should have omitted the egg for this application. They were just a bit too crumbly.
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Back from a 9 day bike trip in Kentucky. Lots of great rides and bourbon. Decent food, nothing terribly memorable. Happy to get back to my kitchen where tonight’s dinner was pork belly, dry rubbed in 5 spice powder, then pressure cooked and broiled. OMG amazing. Tofu pad Thai and mandarin oranges with a bourbon sprinkle to accompany.
Add images here
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Be still, my Hearts of Romaine. First of the season from the garden to mature to actual hearts. Blackened BC King salmon. Caesar with homemade dressing (anchovies!) and garlicky French bread croutons.
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