Dear, upstairs neighbor,
Sorry I haven’t introduced myself yet, or even been un-goof-ish enough to put on make-up so I can smile at you out the window when you walk by… I hope you aren’t offended by the sight of me diving beneath the counter as you do – it’s not you, it’s me. It’s just that husband leaves for work pretty early, and with that little sleep, I don’t look good until 12pm or later.
And again, dear neighbor, sorry for the incredibly loud chopping at 9am this morning. It’s called a crockpot, and if I don’t get these delicious (and again, sorry, incredibly crunchy) carrots chopped and in by 9:20, husband and I can’t eat until 6. And you see, our stomachs aren’t very patient with us.
I hope you understand, and that maybe some slightly burnt banana bread will make it up to you in a week or so? Until then, sincerely yours.
If you'd like the scrumptious recipe...
Adapted from this recipe here.
Time: 15 min prep + 6-8 hours cooking
Yield: 10 servings
2 cans Italian Style Stewed Tomatoes
1 can tomato sauce
4 C beef broth
1 1/2 C carrots, sliced
1/2 C onion, chopped
1 C green beans, fresh or frozen
2 cloves GARLIIICC! (husband and I agree, that everything is better with Garlic.)
1 can Kidney Beans
1 can Garbanzo Beans
6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked
1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni
Slap all of the goods in there, minus the pasta. Cook for 6-8 hours. Until done, or until your stomach starts eating itself... Cook pasta according to box directions, drain, and mix the two together.