For those of you who follow my Twitter and/or Facebook pages, you have some idea of the Fridge Drama I kept hashtagging. And for those of you who are still learning about hashtags, maybe that can be another post, hehe. Basically, I am here today to help you in case you have some appliances delivered and installed. We had major issues with our installation, and I can blame the company (and I do, even if we signed a settlement paper that said they don’t accept liability), but I also learned a lot from the experience, and I know that some people have the same problems with other companies. I never knew as much about hardwood floors, refrigerator installations, drywall, mold remediation, and plumbing before. I also learned a lot about hassling people to get what I needed.
Bonus post this week! You have all been so patient with my two-posting ways. This week you get a third post, and I think it’s pretty awesome. I asked for this cookbook for my birthday, and this is the first recipe I’ve finished from it. I have two others prepared, so stay tuned. I actually made this ahead, then made it ahead again. Some people dropped by with food the day I made this, so I saved it. During the middle of the night, after a feeding when the Fudgelet would not go back to sleep, I put him in the Ergo and shredded the meat. The next day, I heated up the meat in the broth over the stove. It was easy, and still really tasty!
Do you like fast food? I had some growing up as a special treat, and then none for a while. Since being with K, I have definitely had more fast food. Part of it is airplane travel. At an airport, you’re often left with fast food options in a hurry. Sure, I can pack food, and I do sometimes, but it’s hard when you’re essentially travelling all day for good food to keep well that long. One of the funniest things is that K can tell you exactly where McDonalds (and often other fast food places, too) is in each of the airports we travel through. He used to frequent them often when he would visit me, and sometimes still goes now. Especially for breakfast!
If you were here last week, you saw I made cavatelli from scratch. And, I mentioned having it two ways. This is not that different from the other method, but we liked it a bunch, so I want to share my steps here. My pictures aren’t the best, and some don’t quite match what I say to do. But, you know, do as I say, not as I do and all that. 😉 Cooking while trying to keep a baby happy? A bit tricky. Well, a lot tricky, actually.
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?