Everyone in my household is out of sorts today. One out of the four of us is smiling, sweet, and caring. The rest of us need a reset button. Good thing there’s always tomorrow.
Today would have been my mother’s birthday. I didn’t have a very good relationship with her, and she was a very broken woman, but over the past couple weeks, I have caught a glimpse of her in my daily activities. The good parts. Like the flash of a smile or perfume on a breeze, these good memories come and go and make me wonder if I just imagined them in the first place.
I spent a great deal of my life trying to not be like my mother. Every thing I did was an act of defiance, a protest. I was determined to never have kids, because she had kids and she hurt us. But time smooths over rough edges and life rarely happens according to plan or protestation. One day, I stopped running from my mother’s nature and nurture (or lack thereof), embraced the stepkids at my feet, wiped sticky faces, scolded, read a book, danced, and cooked for this family I never planned for.
I still fold towels like she taught me. And I can make a damn good meatloaf.
That being said: here’s a meatloaf recipe. And an orzo recipe. It’s what for dinner!
Giada’s Meatloaf, also known as Turkey Meatloaf with Feta and Sundried Tomatoes
- 2 pounds of ground turkey
- 1/2 onion, diced fine
- garlic, diced fine
- 1 cup plan bread crumbs
- 1/2 cup chopped parsley
- 4 eggs
- 4 tablespoons milk
- 1 cup diced feta cheese
- 3 tsp salt
- 2 tsp pepper
Method: Mix it. Form it. Bake it at 375. It’s really good.
Rachael’s Orzo, also known as Cheese Orzo
- 2 cups orzo
- 2 cups chicken stock
- 2 cups tomato sauce
- fresh basil and dried oregano
- 1 onion, diced
- 2 cloves garlic, minced
- salt and pepper
- 1/2 cup Parmesan
Method: Saute onion and garlic. Add liquid and bring to a boil. Add orzo. Stir well to make sure it doesn’t clump at the bottom. Add oregano and salt and pepper. Cook pasta in liquid until the orzo soaks up the stock and sauce. Finish by stirring in cheese and basil.