Here's what I've been up to:
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1 pound ground turkey
1 pound ground beef
1 cup breadcrumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Preheat oven to 425 degrees F.
Add the zucchini, peppers, garlic, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes.
Set aside to cool.
Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper.
Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf.
Bake the meatloaf for 1 to 1 1/4 hours.
Remove from the oven and let rest for 10 minutes before slicing.
*I split it into 2 loaves, in loaf pans, and it took about 50 min to cook.
Robert E. Lee Gingersnaps
Preheat oven to 350º.
In a large bowl, add molasses, sugar and eggs to melted margarine.
Combine flour, soda, cinnamon, ginger and cloves.
Add to margarine mixture.
Refrigerate 3 hours or overnight.
Make into small balls, roll in sugar.
Bake for 8 to 10 minutes.
Makes 12 dozen. (Dough will keep for weeks in the refrigerator.)
Oh! And there were pound cakes - 4 of them, for groups of people at work... but I totally forgot to take pictures of them. Just imagine a plain pound cake. Times 4. That's it. I went with Martha's recipe, which I haven't actually tried. But they smelled good and looked OK, and people said nice things. So I assume that it's good.