Today’s Dark Days meal is not quite as ‘wintery’ feeling – it’s a little lighter, doesn’t contain any root vegetables or squash, and is not as rich. I made some homemade pasta, consisting of flour from the market in Millersburg and eggs from my parents, warmed up a jar of tomato sauce I canned during the summer, and topped with some of my sun-dried tomatoes and lamb meatballs that S made.
I’m not going to go into the pasta-making details – see the link above for more info. I made some the night before and let it dry out. Not for any particular reason, mostly so I wouldn’t have to do everything the same day.
The lamb meatballs consisted of ground lamb from a local farmer, an egg, and a bunch of herbs and spices (many of which aren’t local, like cinnamon). Make small balls and bake for about 20 minutes at 375 F.
While heating the sauce, I added a little fresh mint ( I still have some that’s green outside) since it was pairing with the lamb.
The pasta’s a little time-consuming (mostly just the resting part), but aside from that, this was a pretty quick and easy meal to throw together.