Saturday night – 04/30/2016

The salad was actually the first thing decided upon in this menu. The rest came together hodge-podge style.

Menu
Swedish Meatballs
Buttered Egg Noodles
Roasted Carrots and Parsnips
Cauliflower Green Olive Salad

Peanut Butter Chocolate Chip cookies

Notes
10 gathered for dinner this week (6 adults; 4 kids).

The meatball recipe comes from the January 2009 issue of Cook’s Illustrated magazine. We made a double batch and had maybe a third left over. Two bags of noodles were 95% eaten though.

The salad was from a Moosewood cookbook; it came out quite well. Garlicky, crunchy and colorful. Ted suggested that the cauliflower was a bit raw for him so maybe an extra minute or two of cooking in the future.

JG doesn’t like peanut butter; who knew.

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