Food For Thought Friday
Writing Goals =
Double The Fun!
It's Friday: time for some food! As an extra special treat, I thought I'd share some writing goals along with a recipe in the hopes that, by putting it "out there" in the magical interweb world, my procrastination will be put to shame and run far far away never to bother me again. If only. Any who, I am hereby declaring this space safe for goal-sharing. It's kind of fun and motivational to challenge yourself every now and again, right? So here are some goals, both writing-related and just plain me-related, that I am hoping to achieve sometime in the remainder of this year.
- I will continue to write something every single day, regardless of what is going on. My children may be completely uncooperative and cling to me like Velcro but I can still manage to spit out a few hundred words on my book or a poem or two when the darling little devils are sleeping.
- I will stop self-editing ALL THE TIME. Ok, that may be slightly unrealistic. I will make a serious effort to stop self-editing all the time. Better.
- I will not let The Fear stop me from submitting my work.
- I will make decisions. Yes, they may turn out to be mistakes but at least I'll know the few seconds of excitement I spent in the air were worth the jump.
- I will register for a Writers' Conference. I have heard nothing but wonderful things about people's experiences at these regional conferences and I know it will help me gain experience in marketing myself and my writing.
- I will finish this marathon of a novel!
Anyone else have goals to set for themselves or share?
On to the food! Today, I'm sharing a recipe that requires no baking of any kind. Weird, I know. But it's lovely and seasonally perfect and super simple. Plus, the kids (and the big kid known as the hubs) will gobble it up it's so delicious! Enjoy!
Spring Minestrone with Chicken Meatballs
adapted from Bon Appetit
8 oz. ground chicken (about a cup)
1/2 cup plain breadcrumbs
6 Tbsp. grated Parmesan, divided, plus more for garnish
4 cloves minced garlic, divided
2 Tbsp. chopped fresh chives
2 Tbsp. olive oil
1 leek, white & pale green parts only, sliced in 1/4 inch rounds OR half an onion, finely chopped
6 cups chicken broth
3/4 cup ditalini or other small pasta
1 cup carrots, sliced in 1/2 inch rounds
1 cup baby spinach
Chopped fresh basil
Mix chicken, breadcrumbs, 3 Tbsp. parmesan, 2 minced garlic cloves, chives, egg and salt & pepper to taste in a medium bowl. Make sure egg is disbursed evenly. Form into 1/2 inch diameter meatballs. (Makes about 28)
Heat oil in a medium pot over medium heat. Cook the meatballs until golden all over, about 3 minutes. (They will finish cooking in the soup) Transfer to a plate and set aside.
Add leek or onion to the pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 minced garlic cloves and cook for 1 minute. Add the broth and 2 cups water and bring to a boil. Stir in the pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs and simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and 3 Tbsp. parmesan and stir until spinach is wilted and parmesan is melted. Season to taste with salt and pepper. Garnish individual bowls with more parmesan and chopped basil.