In other news, Mitchell is almost two months into Phase III, and I can't believe it. He soloed the T-38 last week, so exciting, of which I was only able to snap a few photos before I had to leave. Hopefully when he solos again here in a few more weeks I'll be able to stay longer and can actually get some proper photos like the other spouses ;) I also can't believe that in only 5 short months we will be dropping, graduating, and getting ready for our next great adventure.
Life here in Texas is going just fine for the Etheridges, and we are still enjoying our time together as a little family in the slow moving town of Del Rio. I can't really complain any more about the town, I've actually come to really enjoy the slow pace of life, but not necessarily the lack of good food. Being from the south I think we were engrained with a desire for culinary greatness wherever we live...
|Little Winston is not a fan of bath time...|
|We've actually gotten a little bit of rain here...|
|Drop night for our sweet neighbors...I sure am going|
to miss them a lot!
4 eggs, slightly beaten
1/4 cup water
1 cup buttermilk
1-1/2 cup unseasoned bread crumbs (I use whole wheat)
4 teaspoons minced garlic
1 medium onion, finely minced or grated
1 cup fresh Italian parsley, chopped
1 cup grated Parmesan cheese
1 tablespoon dried leaf oregano
2 teaspoons kosher salt
1 tablespoon ground black pepper
1-1/2 lbs. ground pork
3 lbs. ground beef
Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined. In separate large bowl, combine ground pork and beef. Mix meats with fingers or a large fork using a light touch until 2 meats are combined throughout. Add bread crumb mixture to meats. Mix these together, again using a light touch with fingers or large fork. Combine ingredients well, but do not overmix. Form meatballs with hands, or use a scoop. For larger meatballs, use 1/4 cup meat per meatball or use a generous 2" scoop. For mini meatballs, use 1 to 1-1/2 tablespoons per meatball or a generous 1-1/4" scoop. Place meatballs on baking sheets. Bake large meatballs for 30 minutes and mini meatballs for 15 minutes, until no longer pink in center.