Comments on: Balls in My Mouth

By: Deb

Deb — Tue, 30 Jun 2009 20:47:10 +0000

You are so not stupid. You are a beautiful young lady with a great sense of humor.
Pity my sons are both married:)
Keep writting and cooking.

By: Meleyna

Meleyna — Thu, 09 Apr 2009 13:51:11 +0000

I do what I can.

By: BackEa

BackEa — Thu, 09 Apr 2009 06:20:42 +0000

Ur stoopid

By: Meleyna

Meleyna — Wed, 04 Mar 2009 01:33:50 +0000

Yeah, I pretty much have the sense of humor of an 11 year old boy. At least I’m aware.

Your soup sounds fantaaaastic, especially the egg/cheese addition. Unfortunately, round these parts, it’s warm enough to be in a bathing suit. That’s what appealed to me about this recipe–lean meat and baked balls. Your cheesey eggy porky version is quite unfortunately going to have to wait until either it gets cool again, or I stop caring about the impending doom of cellulite.

Also, thanks for stopping by! :)

By: we are never full

we are never full — Wed, 04 Mar 2009 00:13:26 +0000

you made me laugh w/: 1) the title of this post (maybe i’m the only one w/ a dirty mind?) and 2) the wax paper incident. i give you credit for having the “meat”balls to admit it! as for this italian wedding soup, well, maybe it’s cause i’m Italian and my grandmom made the best IWS ever, but usually it contains escarole, but the spinach is a nice change. the other thing i loved about my grandmom’s IWS was the mixed up some egg w/ parmigiano and then drizzled it into the soup. it made for these perfect cheese strings in the soup. if you’re interested in trying her recipe next time, i’d love to know what you think! it’s a bit different than ina’s but, well, she’s not italian so i think grandma anna has an edge. http://www.weareneverfull.com/you-dont-have-to-be-italian-or-at-a-wedding-to-enjoy-this-italian-wedding-soup-or-escarole-soup/

amy @ weareneverfull

By: Meleyna

Meleyna — Thu, 26 Feb 2009 03:25:55 +0000

Maybe it’s the extra moisture you add to the wax paper that keeps it from smoking… I really have no idea. I really don’t know why I just didn’t use foil from the start.

By: Sue

Sue — Wed, 25 Feb 2009 22:07:19 +0000

Sometimes it’s worth the outrageous price of baby spinach in those plastic boxes…

I NEVER use parchment. I always substitute foil, but you can use wax paper in certain situations. I line my cake pans with wax paper. I guess if you have it mostly covered with batter, it’s okay. Oh wait, I do use it, as well, if I’m covering something I don’t want to dry out. I cut it to the shape of the dish, Pam it and then put it right on the food, like fish for example.

You’re so lucky it’s 85!