Ditto to all that Pam Baker (January 25 entry) wrote!!! It would certainly seem that the filters of manners, civility, common sense, and respect for fellow human beings are notably absent from a portion of the population. I admire the KAF writers in taking the high road with rudeness in the blogs. I suspect that many of your readers are as drawn as I am to the conversational style of writing as well as the fabulous recipes (scali rolls, for example) and baking expertise. I just wish I could keep up with making all blog recipes! I have done the meatballs for Italian wedding soup both in the broth and baked in the oven in advance. My family prefers the baked method to get the meatballs browned and firm; comes down to what you have time to do and your taste buds! Laura, I like them both ways, too. I find it easiest to just cook the meatballs right in the soup; but I find it makes the soup a tad greasy, though some (actually, many) I've served it too interpret this as "richness" - to each his own. I think next time I'll simmer/steam the meatballs in about an inch of water (is that braising?), which is what I do for spaghetti sauce. Thanks for your thoughts here - PJH

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