Basic fresh pasta dough for reference. We’ve been going up to the local Italian place up the street for fresh pasta on Tuesdays so I decided to try it myself, this in not the first attempt by any means. This time it came out best. I’m thinking it may be that I actually use my hands for mixing the flour into the eggs. I could feel better and have more control and know when enough flour was enough. I didn’t use all the flour from the mound, but most. Came out great, kids loved, wife loved.
Made this great tasting banana bread the other day and just had to log it here for easy access. There are always a couple bananas in the bunch that try to make it into the trash. Not on my watch! Ate a little for a late night snack then wrapped it up for breakfast with some coffee.
For some reason I’m not much of a chicken person. To many weird parts I think. Though every once in a while I try it out again. I didn’t follow this recipe perfectly sauce wise but it came out fantastic nonetheless. You can find the original amaretto chicken recipe here.
Growing sprouts is so simple its funny. I bought this large sprouting jar from a neighborhood herb shop for maybe like 7 bucks. You can just buy the lids but slapping them on a normal quart jar will limit the amount of sprouts you will yield. I’ve sprouted several things but alfalfa is still my favorite. They make any sandwich a thousand times better adding a nice crunch and some good live nutrition. Sprouts also work nicely as a bed for almost any main dish to rest on.
I basically drop a couple tablespoons of seeds into the jar rinse them a few times then fill it up a third of the way and let it sit overnight. Alfalfa seeds are so tiny that they really only need about 5 hours of this initial soak. In the morning I dump out the water then rinse a couple times pouring out the final rinse (kinda gently here folks). Setting them in a bowl tilled downward (70°) so the remaining water can flow out. I then cover the jar with a towel so no light gets in. This is where I usually head to work. When I get home I repeat this rinse/drain process. I’ll do this two more days but on the last day I keep the towel off to let the sprouts green up a little (sunshine but not direct light). Once there ready I pull them out and rinse several times in a big bowl until most the brown seeds shells that rise to the top are gone. Put them in a container in the fridge and they are good for the week. They grow so quickly its cool for kids (and adults) to see nature and creation happen so quickly right before your eyes.
