I made the pasta from scratch: my first time. It’s not too hard, about like making a pie crust, and fussier. I have to touch every single strand to unfurl it after cutting the rolled up sheets. A dusting of semolina helps with that but still. I found you can dramatically reduce the amount of egg from the Cooks’ Illustrated recipe and still get a decent tasting product. (I used just three eggs and a yolk.) I rested the dough for two hours and that seems to matter. Rolling it was really simple, though my noodles were just a hair on the rustic side (read: thick). Continue reading
You haven’t heard from me for quite awhile for one simple reason, I haven’t cooked since the last time I posted. I’ve cooked breakfast, lunch, frozen dinners, and microwave popcorn but I haven’t cooked a complete homemade dinner this whole time. You know what else, I’m not feeling all that guilty about it. I’ve had some good sushi, pizza, and Italian food so don’t worry about my health. All is good.
This is a pantry meal. Pound of ground beef I thawed a few days ago without a clear design on it. Tomatoes I picked and froze this summer, when I blanched and froze the collards, also, for my future convenience. The onion is from the winter farm share, Parmesan, butter, and fresh herbs from the local supermarket, and the other aromatics—garlic scape pesto, basil pesto—preserved last summer and frozen in ice cube trays and teaspoon sized pellets. The pasta is brown rice fusili from our gluten free days. I was thinking of making pasta from scratch, and I have the ingredients on hand. Maybe Tuesday, when the storm comes and there’s nothing else to do, I’ll try that project.
My youngest son broke both wrists a couple of months ago. He plays volleyball and in the first game of the first tournament of the season he fell backwards and broke both wrists at once. He continued to play until the end of that match but that’s another story. Today was the start of his volleyball Comeback Tour. We left our house at 7 a.m. to shlep an hour in 2,000 below zero temperature an to a freezing cold gym for him to make his triumphant comeback.
At the same time my oldest son is packing up and preparing for his Farewell Tour back to college. In our family any tour, celebration, sad situation, a Bulls win, or the end of a dreadful Bear’s season is cause for dinners out. Tonight was no exception. We hit the neighborhood Italian joint, Philly G’s, for some really good Comeback and Farewell Tour fare.
Interestingly enough because I was mother of the century this morning during the Comeback Tour, I felt zero guilt at the Philly G’s Farewell Tour dinner. So there’s that.