Today's Letter is "M"

I think today's Wednesday. I kind of don't care to keep track anymore because I'll only be reminded how many more days stretch ahead before the weekend. And once the weekend gets here, how few days are left before the inevitable return to work on Monday. Sorry, that's kind of negative, I know, but seriously. We've gotten a bunch of snow in the past five days. Every morning this week I've woken upon hoping for too much snow on the road to go into work, but the damn city has kept our roads snow-free. So I've been spending most of my week daydreaming of North Carolina. Oh and yesterday I spent my day watching the Bonnaroo line-up be slowly and painfully announced on Bonnaroo's MySpace. Who does that? Anyway, it looks pretty good. I usually feel that Bonnaroo's line-up is a pretty good preview of Lollapalooza's. Hopefully will get to at least one festival this summer!

Mira was somewhat suspicious of the tiny snowman we met on one of our walks.

The snow did kick in a serious hibernation switch on in my head over the weekend. I decided that I needed to cook and bake a lot just in case I could never leave my apartment again. Friday night I made these bombtastic baked chicken meatballs. My only problem was that my tomato paste had been in the fridge for awhile, and some nice fuzzy, white stuff was growing on parts. I just went ahead and used the non-fuzzy, white parts. A few hours post-meatball consumption, I felt off. Amazingly enough, still ate leftovers the next night, and even more amazingly enough, felt slightly off again. HAH. Anyway, the meatballs are super tasty for few ingredients (which is my favorite. The less money I have to spend, the better.) I made them bigger (got about ten balls I think), and ate them with spaghetti. I bet they'd be the perfect party appetizer if made smaller.


Then came the muffins. These whole wheat apple muffins have been my go to when I've had extra apples lying around this fall and winter. They are DELICIOUS. Nice and warm spicy (you know, like cinnamon), moist for days after, and partially healthy. This was probably the fourth or fifth batch I've made.