One of my favorite parts of going to blogging conferences is getting to meet new people. If they have a really cool blog, even better.
When I went to Miami for the BlogHer Food conference, I had the pleasure of sitting next to Morgan at a dinner. She gave me her business card - actually, she gave me a choice of a few and I took three. I was really struck by how amazing her photography was. I saved the cards and made a mental note to visit her blog with the cute name of Peaches, Please.
Seriously. I love peaches, so yes, please. It helps that her pictures were just really inspiring. I dabble in photography but I'm not really very good. I'm always trying to learn more and improve.
Segue - Meatballs are my nemesis. I really have a tough time making good meatballs - although I did find a recipe last week that made a good, firm meatball that I sliced (when chilled) to use for a pizza topping.
While I was in Texas, I spent some time on her site and looked through her photography section. In my browsing, I saw a recipe that called to me - Veal and Ricotta Meatballs.
I rolled up my sleeves and got busy with what turned out - through no fault of the recipe and totally my own fault at time management - to be a three day recipe. One that was worth every minute I spent on it. And the 17 seconds I took to inhale them.
It helps that I had these fantastic fresh items in my garden.
I have to admit to a little bit of skepticism when they were frying. They were pale. Even when completely cooked, still somewhat pale in color - but I just kept forging on with the recipe.
and it was amazing.
I followed the meatball recipe precisely. I changed the sauce recipe a bit - I added carrots to the peppers/onion/garlic mixture (peppers also came from my garden, yay!) and tossed the fresh tomatoes into the sauce. I cooked it a bit longer to compensate for the raw tomatoes. I doubled the wine for the deglaze. I was really skeptical because, hello, no oregano? Yes nutmeg?
Do eeeeeeett. I will probably weight 300 pounds when these meatballs are all gone.
It will be well worth it.