Most folks will say “what on earth is new about spaghetti and meatballs?” My answer is Nothing! But wait folks, I really hope you weren’t exposed to this by way of something dumped out of a can and into a pot to heat up! What I propose here are hand-made meatballs of beef and pork, lightly mixed with breadcrumbs, eggs, parmesan, and fresh herbs, and gently rolled into small spheres. They are then baked in the oven just until browned on the outside. (They should still be pink in the center, because they are going to cook a bit more in the sauce later). While the meatballs roast in the oven, you make a sauce of fresh chopped tomatoes (you will need about 2 pounds of tomatoes), onions, garlic, and herbs. There is nothing quite like this  culinary  eperience folks. You won’t find it in most restaurants, and certainly NOT out of a can.

Chez Edouard spaghetti and meatballs with fresh tomato sauce and spaghetti
House-made yeast rolls

Romaine salad with cream dressing

Cookies and ice cream