More meatballs. I'll be the first to admit that meatballs don't necessarily photograph well--but they taste good, so that makes up for their being less than stellar in front of the lens. I used the same recipe I used before, but with some changes due to what was in my fridge. Somehow there was no parmesan, which was quite sad, so I used some delicious herbed chevre from Seal Cove Farm that I bought while in Maine. To compensate for the soft cheese, I added some cracker crumbs--in this case, ground up wafer crackers--to the inside of the meatball as well as on the outside. The end result was muy tasty, though generally I'd rather let good goat cheese stand on its own.