I will say this. One of the reasons why I love him, and like I said before...there are many, is that he is incredibly supportive. He always knows how to make me happy and, being the easy-going person that he is, acts as my rock...always trying to keep me grounded, calm, cool and collected.
I feel as though we have a very balanced life, especially when it comes to our home. As you all know, I love to bake and cook (as if that's not obvious). With baking and cooking comes a messy kitchen since, according to him, I tend to use every bowl, utensil, pot and tray whenever I prepare meals. When I'm done baking or cooking, it seriously looks like a tornado went through our kitchen. One minute the kitchen is spotless...the next minute the bowls are piled high and, I must admit, it actually scares me a little. That's when my husband steps in to do the dirty work. Since I spend so much time developing, creating and preparing meals, he forces me out of the kitchen so that he can tackle my mess.
Except for last night. Last night, knowing that I wasn't feeling well, he picked up a few items at the grocery store and got to work creating his own little mess in the kitchen as he prepared his famous and delicious dish: Mushroom and Meatball Pasta. That's another thing I love about him. He spoils me with his simple acts of kindness.
Mushroom and Meatball Pasta
- 1 12-ounce package of wide or extra wide egg noodles
- 1 teaspoon butter
- 16 Italian-style turkey meatballs, cooked
- 3 cans Cream of Mushroom soup
- 1/2 - 1 cup milk (depending on how thick or thin you prefer the sauce)
- Salt and pepper (to taste)
- Cook noodles in a large pot according to directions on package. Drain noodles and coat with butter.
- Place meatballs, soup and milk in a separate pot and heat thoroughly, stirring occasionally for 5-10 minutes. Season with salt and pepper (to taste).
- Spoon noodles onto a plate and top with meatball and soup mixture.