Checking In Sunny Saturday 3-4- All are Welcome

Still sinus clogged here this morning but happy it's not migraine!

Need to seriously do some cleaning and decluttering here--hope I have the energy!

Still watching the beautiful pregnant April...No signs of imminent delivery!

Come to Houston, y'all. Spring is here! It was 60 degrees when we took our daily mall walk and it will be at least 70 this afternoon! But, Spring Break will be here in mid-March and it always seems to turn cold and rainy when the kids are off from school! (my kids used to groan because they wanted sunny days to play outside!)

I'm meeting the grands and their parents this morning to listen to a mini-piano recital. Both kids have taken lessons for a year so I'll get to hear them. Then, a few errands.

Have a great day! 

Good morning, Friends. No question but I'm taking advantage of a day inside...and so grateful there is no spring cleaning to do since we just moved in!

I bit the bullet and am trying a food delivery service a couple of days this week; J is so busy, I don't want to cook or drag in take-out every day. We really don't eat the same and this was such a good thing in Salem, but so 🤑.

Rather than The Crown, I am watching War and Peace, LOL.

(linda72 Sweet about the piano recitals! Ah, memories...but not missing them!)

Sullicat, sorry you're under the weather. Perhaps this recipe would be a decent compromise. It is a Marlene Koch and has a decent NI profile.

Spaghetti and Meatball Soup

This soup has great kid appeal, but it’s not just for kids! Inspired by a recipe by Chef Emeril Lagasse, this soup definitely kicks it up a notch with a richly flavored tomato broth, homemade meatballs, and a smattering of baby spinach. I use pasta shells, but if you want a true “spaghetti” and meatball soup, feel free to substitute three ounces of dry broken spaghetti (which is fun but not very spoon friendly) for the shells.

MAKES 6 SERVINGS
1 tablespoon olive oil
1 small onion, chopped
1 stalk celery, finely chopped
1½ teaspoons minced garlic
¾ teaspoon dried basil
½ dried oregano
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans, or 4 cups, reduced-sodium beef broth
½ teaspoon black pepper
1 recipe Italian Meatballs (page 324) shaped into 24 meatballs, uncooked
2 tablespoons Parmesan cheese
¾ cup dry medium pasta shells
2 cups baby spinach leaves
3 tablespoons grated Parmesan cheese, for garnish

Heat the olive oil in a large soup pot over medium-high heat. Add the onion and celery and cook for 3 to 4 minutes, or until the vegetables are soft. Add the garlic, basil, and oregano and cook for 1 minute. Add the crushed tomatoes, broth, and black pepper. Bring to a slow boil, reduce the heat, cover, and simmer on low for 15 minutes.

While the broth simmers, make the meatballs.

Carefully add the meatballs to the simmering broth. Gently stir. Add the Parmesan and simmer for 10 more minutes.

Add the pasta and spinach, stir well, and cook for 10 to 15 minutes, or until the pasta is cooked through. Serve each bowl garnished with 2 teaspoons of Parmesan cheese, if desired.

NUTRITION INFORMATION PER SERVING (1½ CUPS)
Calories 290
Carbohydrate 26g Fiber 5g Sugars 7g
Total Fat 10g  Sat Fat 3g
Protein 23g
Cholesterol 45mg
Sodium 810mg
Food Exchanges: 2½ Lean Meat, 2 Vegetable, 1 Starch, 1 Fat
Carbohydrate Choices: 1½

@tielgirl, *squeeeeee* Peggy is here YAY!

Morning zazzles ! Maybe they have a store locator on their website? Good luck!

Sulli, this one is local, but when I googled *home delivery service* there were several that cropped up...I'd google and see what you get.

The one in Salem was fantastic, very local, and I was there at the beginning, so I felt very loyal and despite the expense, kept ordering weekly. I don't intend to make the mistake this time, but right now while J is *absolutely no help*, LOL, I'm definitely interested to see what I think.