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Sep. 15th, 2009
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Sep. 15th, 2009 04:16 pmWell, I took a nice little nap after lunch. Still trying to wake up, but it felt good to rest. I wish I could deny I ate three s'mores in succession upon getting off the couch, though.
I need to get the rest of the plums taken care of. I'm so glad they don't have to be peeled.
I need to get the rest of the plums taken care of. I'm so glad they don't have to be peeled.
(no subject)
Sep. 15th, 2009 07:44 pmSpot is watching his daddy drill holes in a little wooden truck. It's so cute.
My ravioli came out a lot better this time. Two things I learned:
1. Roll the dough in from the edges on the cutter frame thingy, because then the filling does not squirt out all over the place.
2. None of the recipes really work for the pasta. Basically, I had to add way more oil and water than it called for. I used egg replacer instead of eggs. Next time, I'm not going to use a recipe and just wing it. But this batch of dough was nice and pliable.
So, I think it is not actually so difficult and would be almost just as easy to make it fresh as needed rather than doing a bunch ahead of time - at least, I think so, because to mix up and keep that much pasta dough soft for the length of time necessary would be a challenge. Still, it's nice to have a bag of it in the freezer for emoigencies.
Donna and Tom and Carol will be coming home tomorrow. They're at Joan's tonight and will be here around 3 - then T&C will stay here for the night before heading home, so they will be here for dinner. Not sure if Donna and Norm will stay for dinner although they are welcome to. I think I'll just do potato soup with carrots and green beans, cornbread, and maybe peach pie or some such.
My ravioli came out a lot better this time. Two things I learned:
1. Roll the dough in from the edges on the cutter frame thingy, because then the filling does not squirt out all over the place.
2. None of the recipes really work for the pasta. Basically, I had to add way more oil and water than it called for. I used egg replacer instead of eggs. Next time, I'm not going to use a recipe and just wing it. But this batch of dough was nice and pliable.
So, I think it is not actually so difficult and would be almost just as easy to make it fresh as needed rather than doing a bunch ahead of time - at least, I think so, because to mix up and keep that much pasta dough soft for the length of time necessary would be a challenge. Still, it's nice to have a bag of it in the freezer for emoigencies.
Donna and Tom and Carol will be coming home tomorrow. They're at Joan's tonight and will be here around 3 - then T&C will stay here for the night before heading home, so they will be here for dinner. Not sure if Donna and Norm will stay for dinner although they are welcome to. I think I'll just do potato soup with carrots and green beans, cornbread, and maybe peach pie or some such.