the encouragement of a young artist.

 

She said she wanted to be an artist, but then she also wanted to be a ballerina and a nurse and something else…but she couldn’t quite remember.

Today she was an artist and I was her subject.  I was not allowed to look at her drawing…not until it was finished.  She smiled and focused on every little detail…from my eyelashes down to my earrings.  She held up her drawing and said Queen Cassie!  How beautiful and wonderful her view is of people.  I definitely did not see a queen in the mirror this morning…but her view reminded me of who I really am: a daughter of the most high King, Jesus.

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I can’t contain my excitement!!!!  Remember this gorgeous mama that just so happens to be related to me?  Well, at 9:30ish (I am still waiting on details) she gave birth to little baby Niles!! I can’t wait to hold my favorite and first ever nephew :)

(and I can’t leave you without a picture…so here is to Milo, who is probably  impatiently waiting at home, the gentlest, cutest, scruffy puppy you will ever meet)

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I found this recipe in a magazine two years ago.  And it instantly became one of my favorite recipes.  Flavored with lemon zest, grated parmesan, and freshly chopped parsley…they aren’t your average,traditional meatball. Usually I serve these meatballs over a huge plate of pasta, but here is another twist…Meatball Sliders.

Here are a few tips to decode the chicken scratch… above.

Sauce

Crush 6-28 oz. cans of whole tomatoes, underneath their juices, and set aside (let your kids do this part…just be prepared for firing juicy tomatoes and splattered walls).

Saute 2 med. onions until soft in 1/2 cup olive oil, add in 6 minced garlic cloves and saute for 30 sec. Add in your crushed tomatoes and seasoning-4 tsp salt, 1 tsp pepper.  The flavor gets better over time…so let it simmer for at least an hour (just enough time to make your meatballs). Stir every once and a while.

Note: canned tomatoes are sometimes acidic (tangy to taste).  Just add a little sugar to cut the acidity.

 

Meatballs

Saute 2 med. onions in 1/4 cup oil and add in 10 minced garlic cloves. Set aside to cool.

Soak 3 cups torn french of italian bread in 3 cups milk until soft.  Discard the leftover milk.

Add everything together- 6 eggs,5 1/2 tsp salt, 1 1/2 tsp pepper, 2 cups freshly grated parmesan, 1/3 cup chopped parsley, 1 tsp dried oregano,  1 Tablespoon lemon zest, onion mixture(cooled), soaked bread, and 1.5 lbs each of pork, veal and beef. Mix and roll into balls

For spaghetti I make small baseball sized meatballs… for sliders about the size of a golf ball.

Brown each side of your meatballs using about 1 cup of oil total.

Place each batch of browned meatballs into the sauce to finish cooking.  It will get crowded.

Serve over pasta or “slider style” with some extra parmesan.

Enjoy… you won’t be disappointed :)

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Have you ever laughed so hard that your face hurts?  It happened while I was with Courtney and Jon.  They leak joy and have stories that will make your cheeks hurt.  Halfway through their session I began to massage my face out of its permenant smile…I just needed it to relax for one moment.

Laughter…it’s really how it all started.  Well at least the version that John tells…

It was on a summer Friday night, three years ago, when the buzzer rang and Courtney went to the door.  There she found Jon standing outside.  She was having friends over for Bible Study, but she assumed John was destined for the party upstairs.  Thinking he hit the wrong buzzer, she turned around ,and as Jon claims,…slammed the door in his face as he attempted to enter for Bible Study.  But Courtney will chime in laughing and saying, “that is totally false.”

Love love this one!Courtney…stunning :)

 

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