Hairy Hands, Meatballs and a Prideful Cake

This past weeks was filled with work and pleasure. I was lucky enough to spend a few days assisting my work wife on some crazy new products yet to hit the shelves. During this time I learned that I have the hands of a Millennial Mom when photographed with a soft focus to hide the hairy man hands that I really have. I will scour the internets for proof of this when the product comes out. We actually had to look up "Millennial Mom" on the Google to find out what the heck that actually meant. Turns out my hands are a full generation younger than my Gen X self and have a hairy maternal glow about them.    

The pleasure part of my week was multiple celebrations involving my birth. After a quiet evening alone on my actual birthday it was nice to gather with friends to bring it in party style. As I was not planning on spending my second birthday baking my own cake I called on a culinary school friend to bring it on and make my birthday cake. 

Sophie from culinary school showed up with this rainbow explosion of tastiness. At my last birthday she blew my mind with an armadillo shaped cake a la Steel Magnolias. I decided this year to keep it more low key. So a 6 layered rainbow cake it was.  

The week wrapped up with a mild Sunday at home with Boyfriend. Having taken the birthday party not by storm our Sunday was not wasted. And it was the first time in what felt like weeks that we were both home with really no plans. I used this opportunity to make a real meal instead of the cottage cheese or kraft that we've grown accustom to as of late. Above you will see the skillet of my labors. Our local grocery store inspired me with their recent publication of meatball meals. I decided to try the Spicy Thai Turkey Meatballs. In the end Boyfriend said he liked it which was a good sign and I enjoyed it (could have been a smidge spicier).

Spicy Thai Turkey Meatballs

RECIPE FROM LUNDS & BYERLYS 

INGREDIENTS

4 shiitake mushrooms

1 1/2 pounds ground turkey

2 teaspoons minced ginger

2 teaspoons Thai green curry paste, or more to taste

2 tablespoons Asian fish sauce (substitute soy sauce with a dash of Worcestershire sauce or anchovy paste if desired)

1 teaspoon sugar

1 egg, lightly beaten

1/3 cup green onions, white and green parts finely chopped

1/4 cup chopped cilantro

salt to taste

2 tablespoons peanut oil

INSTRUCTIONS

1. Pour boiling water over mushrooms to cover and soak at least 30 minutes (up to 3 hours) to soften. Remove and discard stems and finely chop mushrooms.

2. In a medium bowl, combine mushrooms, turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, and cilantro. Fry up a sample and taste. Add more curry paste and salt to taste. Mix until well blended and form into 1-inch meatballs.

3. Heat peanut oil in large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total.

Serve as is or as an hors d'oeuvre.

Curry Option: I bought into the curry option like a Florida timeshare.

4. Once the meatballs are done, remove from pan and set aside. Add 1/2 cup finely chopped onions and 1 teaspoon minced garlic to fat in pan.

5. Over medium heat, stir mixture until soft, about 5 minutes. Add a 13.5 oz can unsweetened coconut milk and scrape up any brown bits from bottom of pan.

6. Whisk in 2 or more tablespoons of Thai green curry paste and 1/4 cup fresh squeezed lime juice. Taste and add curry paste and lime juice to taste. Bring to boil, then reduce to a simmer, and add back meatballs. Simmer 5 minutes.

Serve on a bed of rice.

Now I know you are asking how could I possibly write this whole post without some remarks about balls, mouths, etc. Well I like to be classy and feel that Margaret Jo and Terry can do a much better job than I:

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