"He that can have patience can have what he will." ~Benjamin Franklin
Man, is this ever true. Life has been pretty good to me, and in retrospect, I believe that it's partly due to the fact that I have always had enough patience to wait for the right people, the right timing, or right ideas to come to me. This isn't to say that I have been completely passive over the years... I've worked hard, I've pursued my goals and dreams, but if I hit a roadblock, patience was always the vehicle that found the necessary detours to bigger and better things.
For those of you who follow this blog, you know that I lost my job at the end of the last school year. After seven years with the same district, I was another victim of our depressed economy. Once the pain and shock wore off, I set my mind to finding and beginning the next chapter in my life. I told myself that I had fulfilled my purpose for this period of time, and that now must be the time for me to help other students elsewhere. Never have I claimed to be a follower of any particular religion, but I do believe that there is a Plan for all of us; and if we are patient enough, we will all hear the calling we are meant to hear.
(Suuuuurre. It's easy for me to say this now. But when I was interviewed, then subsequently denied, by several other districts, it wasn't very easy to sit back and wait for the Plan to happen!)
As it turned out, I did land another teaching job, one that is very different than my old experiences. But it's a new beginning with fresh new faces, philosophies, and challenges; one that has given me more opportunities to mentor young adults and share my love of reading, writing, and learning. Patience persevered again.
So to celebrate patience, here's a simple (yet time-consuming) recipe that has landed a permanent spot in my recipe box. All good things come to those who wait, and you will have a delicious meal (or three!) if you're willing to wait a couple of hours for dinner.
Source: allrecipes.com
Ingredients
Sauce:
1/2 onion, chopped
5 cloves garlic, minced
1/4 c. olive oil
2 (28oz.) cans whole, peeled tomatoes
2 tsp. salt
1 tsp. sugar
1 bay leaf
1 (6oz.) can of tomato paste
3/4 tsp. dried basil
1/2 tsp. ground black pepper
Meatballs:
1 lb. lean ground beef
1 c. bread crumbs
1 T. dried parsley
1 T. grated Parmesan cheese
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1 egg, beaten
Directions:
For the meatballs--
1. Combine all ingredients and mix well with hands.
2. Separate and roll into 12 large balls.
3. Refrigerate (covered) till needed.
For the sauce--
1. Saute onion and garlic in olive oil over medium-high heat till onion is translucent.
2. Stir in tomatoes, salt, sugar, and bay leaf. Bring to a boil. Reduce to low, simmering for 90 minutes.
3. Stir in tomato paste, basil, pepper, and meatballs. Simmer another 30 minutes.
Verdict: Keeper!
This is one of those meals you can make on a Sunday and reheat multiple times for quick meals on busy weeknights, because the flavors blend so well over time.
If I change anything, I may try Italian breadcrumbs instead of the plain.
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