Dippable Hot Meatball Sub

My guy loves meatball subs, but the quality at the sub shops has been steadily declining, so I decided to try an idea for a meatball sub he could dip that I based on the construction of some of the party rings in this Tasty video.

I used two cans of crescent rolls (16 altogether) to make the crust, and a small bag of thawed frozen Italian meatballs that I first browned in a pan plus about a cup of low-fat mozzarella as the filling. I assembled everything on a parchment paper-lined baking pan, and then I baked it for 14 minutes in a 375F oven. The dipping sauce is just a jar of garlic/onion marinara sauce that I warmed up on the stove. He really loved it, although I think the next time I make it I'll use my own homemade meatballs and sauce, and sprinkle a little oregano and basil over the filling.

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Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

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