I have now made cavatelli twice. Both before my kitchen was fully repaired, and after the Fudgelet was born. Even after my dad and M left, leaving me with less help! The second time, they looked better. I learned to make them a bit smaller and skinnier. But, still not super amazing because, well, I have a baby now. Things get rushed. I only had so much time to make the pasta.
Recently I’ve decided to branch out into new pasta shapes. First was what you see today. Soon I will be sharing another shape I had fun making. This pasta is one that would be fun to try with kids. The dough is safe (just flour and water), and I can tell you that K had a lot of fun making the bowls. He offered to help and then tried to take over because he has enjoying it so much. I could see kids enjoying it, too.
Prior to the Fudgelet’s arrival, I had been making different kinds of pasta. One of them used ricotta cheese. I was left with half a container. I planned on making the same pasta again, and maybe cooking it an alternative way. Well, he arrived, and I was left with this cheese that I didn’t have the time or energy to make pasta with. I also didn’t want to go to the grocery store. Instead, I thought about using it with eggs. K and I really liked it, and it made a tasty lunch. You could certainly vary the amount of cheese, or the number of eggs. You can also eat it on the side, or on a sandwich. Can you figure out which plate is mine, and which was K’s?
I am coming at you from the past with this. This is a recipe from the summer. It was really convenient to eat when we had our kitchen being worked on and I needed something I could eat straight from the fridge. September can still be a warm month, so you might still be in the mood for some cool food. K said he would have liked it warm, but he is not a big fan of cold food in general. He still ate it, though. :) I will say that the sesame flavor goes away a bit in leftover form, so you might need to add a bit more sesame oil if you are eating it a few days later.
Does the name of this recipe confuse you? Maybe it won’t if you read my post about the Fudgelet. Isn’t it appropriate that the Fudgelet decided to enter the world shortly after I made a fudgy cake? I made this cake with the intention to have it the following day. I ended up caving and having some that night. And of course I wasn’t around the next day because I was in the hospital, but I had a bunch when I returned from there.
When I was going to make the chicken piccata I shared last week, I realized I didn’t have a starch in mind for the meal. I needed to come up with something last minute. So, I began looking through my recipes and came across an herb bread. I didn’t have fresh thyme, or buttermilk, but decided to try it anyway. It ended up working well! I froze half of the loaf for the future. The remaining half we had with dinner, then had with eggs for breakfast. It’s a very soft, crumbly bread.
The Fudgelet‘s due date was two days away from K’s birthday, which meant that they could have had the same birthday. That could be cute, but it was also going to make celebrating K’s birthday tricky this year. I had already prepared by buying all of his presents early. I even had them wrapped over a week early. This was fortunate, since the Fudgelet arrived over a week early himself. My dad and M arrived on K’s birthday to help out, so I knew we would be busy that day. K had to pick them up from the airport, and then the rest of the day would be filled with feedings, planning dinner, etc. So, I had him open his gifts the night before. It was nice because he was able to put some of the gifts to use right away. For instance, I bought him a bunch of new T-shirts, which meant he had more to change into after baby spit-up events. :)