10 February 2011
I feel it in my toes
My mom sent me the above picture a couple of days ago, saying that it snowed another two feet in the Midwest.
Personally, I was hoping for a repeat of last winter's Snowpocalypse in DC, too, but it already feels like spring here.
Apparently it snowed enough in Madison for the public schools to declare a snow day, which is really quite something. During the nine years that I lived there, we had one, maybe two snow days. As long as it stopped snowing by 04:30, we could assume the roads would be cleared and we would have school. We still watched for the school cancellation notice on the morning news, though -- you know, just in case.
And then, our hopes crushed to tiny bits, we would resign ourselves to digging our way through the snow to school (my brother and I walked to school, and often the sidewalks wouldn't have been cleared yet).
Do you see why I felt such disdain for DC when the whole city shut down after about five inches of snow a few weeks ago? The power went out on my street, so I stumbled around the house a bit with my headlamp (I am a cool kid), before eventually giving up and spending the night at a classmate's house nearby. It turned out to be a good thing that I did, because the power stayed out for about 16 hours.
DC, you wuss.
I can't say I totally minded having a snow day, but it did mean a crazy catch-up day the following day, which happened to be a Friday. @#$%^&*!&$*#@^!%. I may or may not have gone straight to the kitchen after classes ended, and taken out my stress on some ground turkey.
Perhaps I should be more worried about my tendency to mash things when I'm stressed.
Modified from Orangette.
1 lb. ground turkey
1 small yellow onion, minced
2 Tbsp. fresh parsley, finely chopped
1/2 tsp. ground cumin
1 tsp. salt
2 tsp. black pepper
3 slices whole wheat bread, crumbled
In a large bowl, mix all ingredients together by hand,taking care not to overwork the meat. Form into ~1" balls.
Heat 2 Tbsp. of vegetable oil in a frying pan over medium heat. Pan-fry the prepared meatballs, turning frequently to make sure they cook evenly.
Optional: When the meatballs are done, fill the frying pan with tomato sauce, season with spices of your choice (I usually reach for plenty of basil and oregano), then cover and allow to simmer for approx. 15 min. while the pasta cooks. Serve warm.