SpaPeggy and Meatballs.
One of my favorite shows is "King of the Hill," and this weekend I went on a mini-marathon of King of the Hill episodes. Inspired by one of my favorite characters, Peggy Hill, I decided yesterday that we needed to make SpaPeggy and Meatballs for dinner.
If you aren't familiar with "King of the Hill," well, shame on you. Still, I will acquiesce to your burning curiosity to know what the frank "SpaPeggy and Meatballs" just might be. The different between Peggy's SpaPeggy and regular spaghetti is simply that she adds "regiano cheese and just the right amount of sugar." (She is her own number 1 fan and cheerleader, so obviously that minor personalization, if you can call it that, warrants renaming the meal after herself.)
Once I'd decided to make SpaPeggy and Meatballs for dinner, I realized the ground meat was in the freezer and I didn't feel like defrosting it. I quickly edited the meal down to just SpaPeggy, sans meatballs.
I'm sure by now it's no surprise that I don't buy premade pasta sauce. We just assemble our own at home using my father-in-law's recipe. It's just tomato puree, tomato paste, and water and seasoning. I'm lazy, but I'm also cheap (or "financially conservative" as my one friend kindly tells me) and we can make a lot of sauce that tastes pretty good for very little money and effort. Win, win, win.
So, when I got home from work Monday, I got to makin' the sauce, which took very little time, and let it simmer. Leftover angel hair pasta in the fridge meant that I didn't even have to bother with the hassle of boiling water. Just reheat each plate of pasta in the microwave for a bit. I found three slices of bread and half a hot dog bun buried in the freezer, so out they came, topped with dots of butter and a shake of garlic powder, and in the oven they went for a few minutes for garlic toast.
Let's recap this fabulous feast I was preparing: microwave-heated leftover noodles, dump and simmer sauce, and freezer bread. Is your mouth watering? Yeah, I thought so.
Now, I don't want to intimidate you all with this little insight to how we do over at the Sheffield Manor. We are obviously very fancy (I mean, hello, "King of the Hill" inspired dinner. We're almost insufferably snooty!) but please, don't try to measure up to our incredibly high standards. You just be you, we'll just be us, and we'll all be happy.
But let's get to the point. This meal was good. Even the garlic toast. (Especially the garlic toast, in my opinion.) We shaved (how fancy people say "grated") some Parmesan on the pasta, I added a side salad, and we dug in. A glass of red wine would have been a heavenly addition to the meal, but since I gave up the hooch for Lent, I stuck with water.
It was such a satisfying meal, that I'm thinking maybe we should put it on a weekly rotation. Every Monday night could be SpaPeggy and Meatballs. Or, rather, as good as it was with my freezer bread flourish and side salad, perhaps it should be called SpaBecky and Meatballs.
Yeah... SpaBecky and Meatballs. That sounds just about right.
If you aren't familiar with "King of the Hill," well, shame on you. Still, I will acquiesce to your burning curiosity to know what the frank "SpaPeggy and Meatballs" just might be. The different between Peggy's SpaPeggy and regular spaghetti is simply that she adds "regiano cheese and just the right amount of sugar." (She is her own number 1 fan and cheerleader, so obviously that minor personalization, if you can call it that, warrants renaming the meal after herself.)
Once I'd decided to make SpaPeggy and Meatballs for dinner, I realized the ground meat was in the freezer and I didn't feel like defrosting it. I quickly edited the meal down to just SpaPeggy, sans meatballs.
I'm sure by now it's no surprise that I don't buy premade pasta sauce. We just assemble our own at home using my father-in-law's recipe. It's just tomato puree, tomato paste, and water and seasoning. I'm lazy, but I'm also cheap (or "financially conservative" as my one friend kindly tells me) and we can make a lot of sauce that tastes pretty good for very little money and effort. Win, win, win.
So, when I got home from work Monday, I got to makin' the sauce, which took very little time, and let it simmer. Leftover angel hair pasta in the fridge meant that I didn't even have to bother with the hassle of boiling water. Just reheat each plate of pasta in the microwave for a bit. I found three slices of bread and half a hot dog bun buried in the freezer, so out they came, topped with dots of butter and a shake of garlic powder, and in the oven they went for a few minutes for garlic toast.
Let's recap this fabulous feast I was preparing: microwave-heated leftover noodles, dump and simmer sauce, and freezer bread. Is your mouth watering? Yeah, I thought so.
Now, I don't want to intimidate you all with this little insight to how we do over at the Sheffield Manor. We are obviously very fancy (I mean, hello, "King of the Hill" inspired dinner. We're almost insufferably snooty!) but please, don't try to measure up to our incredibly high standards. You just be you, we'll just be us, and we'll all be happy.
But let's get to the point. This meal was good. Even the garlic toast. (Especially the garlic toast, in my opinion.) We shaved (how fancy people say "grated") some Parmesan on the pasta, I added a side salad, and we dug in. A glass of red wine would have been a heavenly addition to the meal, but since I gave up the hooch for Lent, I stuck with water.
It was such a satisfying meal, that I'm thinking maybe we should put it on a weekly rotation. Every Monday night could be SpaPeggy and Meatballs. Or, rather, as good as it was with my freezer bread flourish and side salad, perhaps it should be called SpaBecky and Meatballs.
Yeah... SpaBecky and Meatballs. That sounds just about right.
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