My aspirationally weekly, realistically more like monthly email of books and enthusiasms will keep your #tbr full and make sure you know what's next.
I think we’re going to be eating this all summer long. It’s far, far easier than it looks. Yes, I make my own pasta noodles. It’s what takes it from good to insanely spectacular. Four eggs, about 2 1/4 cups of flour, in the mixer, then with the dough hook, then kneaded on the counter: Roll it out. I find it’s better to let the sheets of dough rest and dry a little (as in, five minutes, while rolling out […]Read More
Last night, in a lucky confluence of events, I unloaded my pasta machine from the basket I’d taken to Wyatt’s classroom (biannual pasta-making demonstration) at the same moment as I began contemplating mixing up tortilla doughâ€”and a brilliant idea was born. Any good Texan knows that the only real tortillas are handmade tortillas, and that putting “handmade” on a baggie and then selling them in the grocery fridge section really does not count. I’ll eat those, but only under duress. […]Read More