It is so easy to slowly drift into mac&cheese land, and just stay there, when you only have a toddler for dinner. But last night I rebelled against that, and made real mexican meatballs, with oregano and cummin, sautéed in good beef stock with diced tomatoes. Granted, I did put fewer jalapeños in there than I otherwise would have, but that was the only adjustment. And she loved it! She ate almost five of them, plus a lot of tomatoes.
Now, where to next? Coq au vin, peut-être?
