***Special edition*** Me making something!!

So somehow I got signed up to make spinach balls for a P.E.O. fundraising event. I'll admit, I was a little grumpy when I found that out when I could have sworn that I signed up to make 3 dozen cookies. But apparently they really needed spinach balls. So I decided to make the process a little more fun by documenting it to share with all, so that if you ever want to make these, you have the power.

You first begin with 2 packages of frozen spinach. Not my favorite since you have to thaw it first, which takes some pre-planning when you don't have a microwave (I ended up helping it along with the oven). Then, talk about gross -- there's something incredibly disgusting about the texture involved in squeezing the water out. And it was still cold, and my hand started to hurt after about 10 seconds.
So here's freshly squeezed spinach and spinach juice, a most refreshing beverage.

Then you need an onion. Be sure to get the kind that stings your eyes the very most. Luckily I had my little food chopper to do the dirty work of cutting it into itty bitty pieces.

The spinach and onion hung out for a while as I prepared the other ingredients.

Like melted butter. 3/4 cup.

And a box o' Stove Top.

And a half cup of Parmesan. I'm sure that freshly grated is preferred, but I didn't go to the trouble.

There goes the butter.

And there goes 6 well-beaten eggs.

In go the spices, a tsp. of each.

Here is Chris, dragged into the fun.

And me, a little too excited about this magnificent concoction.

Chris skillfully formed them into balls. The recipe tells us to make them "the size of very large olives." We took that to mean "the size of petite golf balls."

And there they are, ready to be frozen. If we were eating them , we'd pop them in the oven for a little while. There's raw egg in there, ya know.

I don't know if they're any good, but they were made, lovingly in P.E.O., and not grumpily, as originally feared.