I’m glad the holidays are over

I hope that things will get back to “normal” this coming week.

I’m thinking of taking a little poll tomorrw at work. I want to know who stayed home, who had company from outside of their home, and who went to visit friends and family. That will give me an idea which people to stay away from. One is my reception co-worker. She coudn’t work New Year’s day because she was busy shuttling family back and forth to the airport.

The next too weeks will be critical. Hopefully none of our departments will be shut down again.

I’m going in extra early tomorrow morning so that I can wipe everything down with alcohol.

Art Smith, owner of www.killerwaxx.com had a raffle on New Year’s day.

I never win at such things, but decided to enter just for the hell of it. He has the best products and I have always supported him and his company. KillerWaxx is the only thing I ever use. I won twice. I couldn’t believe it. I am so excited!!!

Today I made “Low Carb French Onion Meatballs” I

1 pound ground pork or beef
1/2 cup shredded mozzarella cheese
1/3 cup pork rind crumbs
1 tbsp fresh parsley chopped
1 tbsp fresh sage chopped
1 egg
1 tsp minced garlic
1 tsp onion powder
salt and pepper to taste
2 medium onions
2 ounces butter
16 ounces beef stock
1 tsp minced garlic
salt and pepper to taste
1/2 cup shredded mozzarella
1 tbsp fresh parsley, chopped
Preheat oven to 425 degrees F.

Place all of the meatball ingredients into a large mixing bowl and mix thoroughly with your hands.

Line a large baking tray with non-stick paper and shape your meatballs with your hands.

You should get approx. 20 golf ball sized meatballs. Bake for 30 minutes.

While the meatballs cook, place the butter into a large, deep sided pan.

Thinly slice your onions and cook them over med-high heat until they are caramelized.

Add the beef stock and the garlic, salt and pepper and simmer until the sauce is reduced and thickened.

Nestle the meatballs into the sauce and top with the extra mozzarella cheese.

You can either broil the pan until the cheese melts or place a lid on it on the stovetop and cook on low until the cheese melts.

Serve garnished with chopped parsley.

Store in the refrigerator for up to 5 days.

Recipe Notes
Net Carbs: 7g for 5 meatballs

I had to substitute a few items. I couldn’t find any fresh parley or sage, so I used powdered. I also didn’t have finely shredded cheese, so I used what I had.

I doubled the recipe so that I would have plenty of left-overs.

Back in the day, I put have put this on top of a bed of ramen, but it was delicious without that.

Last weekend I made cheese cake without the crust. It was sooo good.

I bought some nice thick yarn to make a rug for my bathroom. Not that I needed a new one, but it’s to keep my hands busy and my ass out of the refrigerator.

It is soooo soft. That will feel great on my feet.

Looks like the stores only carry everyday items anymore. I was looking for extra long shoe laces and extra long black socks. They are out of the weirdest things. Of course it doesn’t help that if I don’t find what I need right away, due to Covid, I refuse to go anywhere else to look. Thank goodness for Amazon!!! Laces coming today!

I’m thinking of wearing these nail wraps this week. I wonder if I’m jinxing myself and we’ll get some snow.

I think I like them. Get yours at http://kakijoscloset.com

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