Every month, for reasons too crude to discuss (but I’m sure the bright ones out there can probably figure out), there are about 3 or 4 consecutive days where my mind just seems to want to focus on nothing but comfort foods. And I usually cave in. Tonight was one of those nights where a clean plate of sauteed veggies was just not going to do.

I had saved some leftover meatballs for the exact purpose of trying to make meatball sliders. I had planned this days in advance, that’s how excited I was to prepare this absolutely adorable miniature version of a hamburger. (Is there anything girls love more than mini things??) I sought out a recipe for the buns, which I found on Smitten Kitchen, and set off to half-ass it the way I usually half-ass things. No roasted garlic, no molasses, and no cheese. (And probably no good.) The buns on their own tasted delicious. A bit sweet (I substituted honey for the molasses), and had a nice crisp shell and a tender interior. But with the meatballs, the taste was too sweet.

I don’t recommend following my recipe, but this is what I did. Analyze away and feel free to criticize me on the many things I did wrong. That’ll make me feel good… not! (Just kidding, I could use some help.)

Meatball Sliders

  • 3/4 cup of warm water
  • 1 tbsp honey
  • 1 tbsp oil
  • 1/2 tsp yeast
  • 1 tsp salt
  • 2 cups of flour

I used half measurements of the above ingredients, and in a stand mixer (with dough hook attachment) combined the water, yeast, honey and oil. Mix flour and salt together, and add to mixer with the wet ingredients. When the dough comes together, take it out, knead it on a floured surface and let it rise in a well oiled bowl for 30 minutes. Shape to size, arrange on baking sheet, and let it rest a bit more before baking in a 400 degree oven for 20 minutes.

The 2nd half of my dinner experiment was a butternut squash mac and cheese, to use up some of the leftover butternut squash. This was a disaster. Mostly because I learned I don’t like mushed up butternut squash. Tastes like mushed up pumpkin. Add that to the list of things I don’t like! Of course, this was by no means the fault of Martha Stewart. I just had to learn the hard way that there are some flavors I do not prefer.

Perhaps I should have just gone with the suggestion of What the Fuck Should I Make for Dinner.

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