Saturday, June 9, 2007

Unflagging Classic

When you're talking about the spot, and really want to hit it dead on in one meal, you are talking about spaghetti, meatballs, and garlic bread. Tamalehawk loves the collision of childhood and college found in a bounty like this. Throughout college and post-college city life, Italian sausage gets swapped for meatballs because they're faster, but the joy is the same. You run out to Jewel and grab everything before Survivor comes on and get the water boiling while your roommates do bits and you watch the reward challenge from the doorway.

These days, Tamalehawk will take the time to make the meatballs when possible. His experiments with turkey meatballs have proved successful and, being an aging accipitridae, he has to consider his health as long as it can still taste good. He mixes a pound of ground turkey with Worcestershire sauce, breadcrumbs, parsley, basil, salt, pepper, and garlic powder. He has no problem with dried herbs in this context. Then, he rolls them into golf ball sized chunks and rolls each in a thin coating of flour. Set them all in heavy-bottom skillet in some kind of fat and brown them. In this case, Tamalehawk used some leftover bacon grease that was handy and was strong enough to push past the flicker of guilt he felt. Add your sauce and scrape the bottom of the pan, drain the pasta, and pull your garlic bread out of the oven just before it burns and shatters the nostalgia.

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