I made a batch of meatballs that are going in the freezer for future meals.

I used one pound each of ground pork and beef, a half package of Stovetop chicken stuffing, half cup of water, half cup of pasta sauce, one egg, a fair amount of dried parsley and dehydrated onion, ground fennel seed, a little oregano and a little black pepper.

I made the balls 2 ounces each. It yielded 22 meatballs.

No. Since they're only 2 ounces each, cooking them from frozen doesn't take too long.

That is excellent advance meal prep, Len. Future you will applaud your efforts!

Joan, I hope your head feels better soon.

On Monday, I roasted and pureed two more small pumpkins. I will freeze it.

Dinner was more of the soup and Pumpkin Soda Bread. We cut into the second loaf tonight.

We had another half inch of snow overnight, but I am grateful we did not have as much as Mike did in Nebraska. Our roads were in good shape, a blessing, as I had a doctor's appointment today.

Soup and chocolate sounds like a fine dinner, Joan!

I made spaghetti and meatballs with broccoli. The meatballs were good, I'm happy with how they turned out.

Wednesday's dinner was Pork Loin Roast with Barley, Butternut Squash, and Kale. I like to make this recipe twice in the winter. The roast came from the farmers market several weeks ago, while the butternut squash came from the autumn market. We had sunny weather, which melted much of the snow, but the high was still in the mid-30s today. For dessert, we had thin slices of the Orange Barley Pound Cake I baked yesterday.