Want to know how I completed the best garage organization? Here are the best bins, shelves, hooks, and tips and tricks!

My goodness the memories are beautiful and bountiful and I do often ask myself why I never carried on the family tradition
in my own home. I think I just wanted to save that feeling of being nurtured by my momma-something she owned,
something that was exclusively hers to share with me and with Jivan. Anyway, my mom’s meatballs are perfect. They are
garlicky and moist and have the perfect consistency. As a child (and an adult) I always loved to eat them off the fork,
piping hot coming out of the frying pan before should would drop them into that rich simmering sauce that filled the
entirety of the home for hours on end.

A few weeks ago when my mom came in from Florida to stay with us she mentioned making her famous meatballs and a
Sunday sauce. I, in turn, offered an idea, a compromise-that she would teach Jivan how to make her famous meatballs
and that I would make a lighter and classic Pomodoro (I loosely followed this recipe) to serve with her meatballs. A blend
of her type of cooking and mine. It was the perfect marriage of flavors, the perfect fusion of culinary principles, and quite
honestly, the perfect day of family & love-three generations of cooks all doing what we love, TOGETHER!

I found myself so immersed in the experience and capturing this sweeter-than-sweet moment (some of the sound bites are
CLASSIC!), that I did not write a single thing down. And then just yesterday, I asked my mom to walk me through her
recipe to which she said “I don’t measure. A little bit of this and a little bit of that.” So, these are the ingredients below
(which I attempted to guesstimate amounts for) and the order in which she put them into the bowl. Jivan had to yell at her
a few times for tasting the mixture raw (1000% not recommended), but this is how my mama does it-“I gotta make sure
the flavor is right.”