In case you’re wondering, yes, this is another scone recipe. Adrianna made scones, and I made scones. We did not plan this, we didn’t even know this had happened until she posted her Gruyere and Bacon Scones and I emailed her saying “OMG you made scones!” That pretty much sums up our entire way of handling this here blog. We don’t plan or discuss, and remarkably we always end up making similar kinds of food.
But hey, you’re cool with more scones right? Scones are awesome. These are particularly awesome because they are the perfect breakfast on the go in the morning. Here’s what you do: first, whip up some scone dough and cut it into segments. Then, lay them out on a baking sheet and flash freeze the dough. Once the segments are frozen, dump them into a big Ziploc bag and put them back in the freezer.
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Meatballs are kinda of awesome. What’s not awesome is deciding you really don’t want to eat meat anymore, and forgetting that meatballs are sort of included in that category. I needed to find a substitute. One that wouldn’t make me miss my Mom’s beefy ones, which truly, is a nearly impossible feat. When I searched for recipes, most of them seemed to end up using bread crumbs as the base and the idea of eating a bowl of pasta with bread balls on it is just nutritionally unappealing, regardless of how good they might taste.
However, over the holidays I visited my old stomping ground, The Saluda Grade Café, which I once worked at as a waitress, and was pleasantly surprised to see eggplant meatballs had been added to the menu. I took my first taste and could feel the clouds part and the heavens singing – these were what I had been looking for! I begged Kaye, the owner, for the recipe but she wasn’t able to give it to me. I can’t tell you why but trust me that I begged and pleaded to the best of my ability, all to no avail. So instead, I went on a mission.
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