It’s no secret, my eating habits are largely dictated by the weather and these meatballs are certainly no exception. Last week, I found myself in my cozy kitchen seeking shelter from a spring slop-storm and immediately scrapped the “oh, I’ll just make a nice healthy salad for dinner” plan I’d originally had and made a big pile of meatballs for dinner instead.
And I’ve got to say, these meatballs were worth suffering through the bout of spring slush to experience. They’re tender and fragrant, spiced with coriander and fennel, that have been simmered in a simple tomato sauce. They’re speckled with black olives, spiked with fresh mint, and just the thing to put on your plate on a rainy night.
Growing up, my mother would religiously (pun somewhat intended) boil off a dozen eggs every year on Good Friday. We’d color them, put them in our Easter baskets, and come Monday morning, toss them all in the trash. Well, not quite all–I’d usually work up the courage to try one, gag, and vow to never subject myself to another and one of my brothers would inevitably hide a couple in my closet to be discovered later in the week.
Twice last week I had the good fortune of running across a recipe that I couldn’t wait to try and, more remarkably, I actually had all of the necessary ingredients for each recipe on hand and ready to roll. My luck continued from there, as both recipes turned out every bit as good as I had hoped and will undoubtedly work their way into my repertoire.
I have no idea how people can even attempt all of the crazy new year’s diets in January. Sure, the first week of the year, I was so sick of cookies and sweets that I toned it down a little, but now, a couple of weeks later and deep in the throes of a bleak, miserable winter, all I’m thinking about is comfort food. I’m thinking 
