I rarely cook during the week because the gap between "I'm hungry!" and "When will this chicken thaw out?" is always 3 days from now, and cooking meals has, over the years, turned out to be extra work in disguise. My husband Dan and I head to the local diner for lunch most days - except on Mondays when they are closed.
So what fits the bill of fast and filling when Nancy (the diner's owner/cook) closes the kitchen on us? It's a can of Furmano's pizza sauce from the pantry, simmered on the stove for 40 minutes with Cheetah balls. "Cheater" meatballs are formed from good ol' McKenzie's sweet Italian links; I squeeze two or three balls from each 'tube' and drop them in sauce. By the time the non-wheat pasta is finished, the meal is complete. No plated photos this time, it was terrible mess served in a blue cereal bowl, but I thought the meatballs were pretty yummy looking on their own.
