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Blog Entry CommentsComments: 10 (Last: Slaz · 12/31/14 2:54 PM)
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Blog Entry CommentsComments: 2 (Last: Slaz · 9/19/14 3:26 AM)

Here in the Lowcountry, the National Guard is standing by, bridges are closed, cats & dogs are sleeping together...in other words...we got 0.2 inches of snow!!!!

 

Here's the back yard--

 

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A dusting on the grill--

 

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Pretty ice coating the palm trees--

 

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Catie brought in an "ice leaf"--

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More back yard--

 

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We can't see the street!

 

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Blog Entry CommentsComments: 14 (Last: Slaz · 8/7/14 9:11 AM)
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Blog Entry CommentsComments: 2 (Last: Tina · 1/27/14 8:31 PM)
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Blog Entry CommentsComments: 8 (Last: James · 1/8/14 12:24 AM)
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Blog Entry CommentsComments: 10 (Last: James · 12/7/13 1:26 PM)
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Blog Entry CommentsComments: 2 (Last: Queen Mother of the · 7/5/13 2:29 AM)
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Blog Entry CommentsComments: 1 (Last: Ted O'Neill · 7/5/13 9:08 AM)
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Blog Entry CommentsComments: 10 (Last: Tina · 6/17/13 3:57 PM)
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Blog Entry CommentsComments: 4 (Last: Rosemary O'Neill · 6/7/13 9:31 AM)
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Blog Entry CommentsComments: 1 (Last: Lori · 5/28/13 10:06 AM)
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Blog Entry CommentsComments: 5 (Last: Tina · 4/3/13 7:42 PM)

I've always been all about the baking. Cakes, cookies, pies, cupcakes, they're all solidly in my repertoire.

 

But there's always been a nagging desire to try making homemade pasta. I've watched Mario Batale do it in moments on TV so many times. How hard could it be?

 

So I put it on my goals list for 2013. "Learn how to make fresh pasta."

 

There are only three ingredients, what could go wrong?

 

I got a medium sized bowl out, dumped in two cups of flour. Mixed in a teaspoon of salt.

 

Made a well in the middle, and dumped in a lightly beaten egg.

 

Pretended I was Mario and used my fingers to start swirling the egg into the flour until it came together.

 

Wow, this was actually working!

 

I took the glob of dough and kneaded it on a lightly floured mat for about three minutes. It felt stretchy and a little bit shiny.

 

Here's where I messed up a little. I actually own a pasta roller attachment for my Kitchen-Aid mixer, but got impatient and decided to just roll it out on my own.

 

I rolled the dough out on the mat as thin as I could (turns out it wasn't very thin). Then I used a pizza slicer to turn it into thin strips (looked almost like fettucine).

 

Bathed in the glow of almost-success, I plunked the "pasta" into boiling water.

 

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OK. So it actually tasted pretty good, if a bit thick. I just put some butter, capers, a squeeze of lemon, and some parmesan cheese on top.

 

Next time I'm definitely using my roller attachment to make nice thin strips.

 

Stay tuned for attempt number 2.

 

Any of you guys make your own pasta?

 
 
 
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Blog Entry CommentsComments: 3 (Last: Rosemary O'Neill · 3/8/13 3:13 AM)

She hated her real name (I thought it was pretty).

Her house smelled amazing and fresh and clean all the time.

She loved frogs (but not real ones).

Her blue eyes sparkled and twinkled with mischief, and she always looked like she knew a secret.

She relished a party and did the best Happy Hours with "shnibbles."

I hope my skin looks as pretty and smooth as hers did at 99 years.

She probably was the inspiration for my love of baking, since she let me hide in her baking cart when I was a toddler, and her yellow Fiesta bowl is one of my prized possessions.

We shared a love of convertibles and pretty cars.

Her handbag collection was almost as big as mine.

 

My amazing, wonderful, feisty grandmother went to heaven this morning. I will miss her dearly, but we were so lucky to be part of her life for so long.

 

This picture captures the magical wink in her eye so well---pretty sure she and Finn were up to something.

 

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Blog Entry CommentsComments: 6 (Last: Rosemary O'Neill · 2/27/13 3:41 AM)
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Blog Entry CommentsComments: 4 (Last: Rosemary O'Neill · 2/25/13 12:28 PM)

You know how much I like food, right?  Well, apparently someone else noticed that as well, and sent me a fun package of Onion Crunch to play with.

 

What is Onion Crunch, you may ask...

 

It's real onion, dehydrated and crumbled so that you can easily add oniony goodness to your recipes.

 

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I'm usually more into baking sweet things than savory, but my first thought on receiving these was to work them into a crunchy hors' doevre.  Hence, Onion Crunch Swirls were born.

 

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All you need is a sheet of puff pastry, Onion Crunch, and cheese (I used swiss, but I think shredded Gouda or cheddar might be nice too).

 

Preheat the oven to 400 degrees.

 

Thaw the sheet of puff pastry (it takes about 30 minutes) and roll it out just slightly.

 

Brush the pastry lightly with butter.

 

Sprinkle Onion Crunch over the pastry, leaving an inch border on the long sides.

 

Sprinkle the cheese over the pastry, leaving an inch border again.  Lightly salt.

 

Tightly roll the pastry sheet into a long roll, and then slice it into 12 slices.

 

Space out the swirls on parchment paper on a cookie sheet (I used an air-bake pan) and cook for about 15 minutes.  Make sure it's golden and puffed.

 

Devour immediately.

 

 

I think these Onion Crunch has better oniony flavor than the familiar onion crisps you normally see on top of green bean casserole.  My verdict?  Try it!  I think they would be great as a coating for chicken too.

 

Let me know if you would like to try these; I have some to give away.  The first requestor with a good idea will get a container of Onion Crunch and some packets (sorry, Mr. Onion is already part of the family).

 

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Blog Entry CommentsComments: 8 (Last: Big D · 1/9/13 4:34 PM)
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Blog Entry CommentsComments: 3 (Last: Rosemary O'Neill · 11/26/12 6:02 AM)
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Blog Entry CommentsComments: 2 (Last: Rosemary O'Neill · 11/1/12 5:59 AM)
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Blog Entry CommentsComments: 4 (Last: Lori · 10/25/12 9:03 AM)
 
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