Dave and Lauren are FINALLY feeling better! I aired out the house yesterday and cleaned everything with Clorox and Lysol so hopefully I have killed the germs in here! Thanks to everyone for your prayers. So far, Carmen and I are feeling well.

Couple of nights ago, Lauren woke up and asked for water. After she took a sip, she said “Delicioso!” and immediately went back to sleep!

Thank you to our friend, Indira, for bringing dinner tonight! The chicken noodle soup was yummy and the biscuits were perfect! Tell C.F. thanks for plucking the chicken and we hope he enjoyed his biscuit!

Just for fun, here’s a recipe that I recently found. I have made it twice, once for a party and once for a new mom. It’s yummy!

Moroccan Meatballs with Apricots, Tomatoes, Almonds and Rice
1 lb. lean ground beef
¾ tsp. salt, divided
¼ tsp. ground cinnamon
¼ tsp. black pepper
1 Tbsp. olive oil
1 small onion, diced
1 cup sliced dried apricots
½ tsp. red pepper flakes
½ tsp. ground ginger
1 large can (28 ounces) diced tomatoes, undrained
Basmati Rice
¼ cup sliced almonds, toasted

1. Preheat oven to 325 degrees.
2. Combine ground beef, ½ tsp. salt, cinnamon and pepper in bowl. Shape into 1 inch balls. Heat oil in large skillet. Add meatballs, brown on all sides. Remove to plate. Add onion and apricots to skillet. Cook 5 minutes or until onion is tender. Stir in tomatoes with juice, remaining ¼ tsp. salt, pepper flakes and ginger. Simmer 5 minutes.
3. Meanwhile, cook 4 cups of Basmati Rice (I use a rice cooker). Spoon cooked rice into 9×13 pan (if it doesn’t all fit, you can use two pans, whatever sizes work to fit all the rice. Or, you can use less rice and have more topping.). Top with meatballs, spoon tomato mixture over meatballs. Bake for 20 minutes or until meatballs are no longer pink in center. Sprinkle with almonds.