Saturday, August 03, 2013

Counting :: Intervals ::

10 AM - Tasting the past.  Heirloom tomato smorgasbord @ farmer's market.

2 PM - Clean, for the moment.  You would think after 13 years of weekly baths she might enjoy it.

4:3PM-  not the proper time.  It just could not wait (or, rather, I could not wait).  Dreaming about this all day!
Spinach GF DF pasta, filled with artichoke hearts, garlic, & white mushroom (I put manchego in J's portion), topped with basil pesto (cheese free), portobellos, and Kumatos.
Pasta receipt:
1 tablespoon of hemp oil
1 cup of room temperature water
1/2 c fresh spinach, pureed
2 cups of Better Batter Gluten-Free Flour
A pinch of sea salt

Mix the dry ingredients first, then add the olive oil and water.  If the dough is sticky after thoroughly kneading it, then add in a little bit of flour and continue to knead it.  Repeat this process until the dough is no longer sticky. Let dough sit in a tightly wrapped container for 30 minutes.  Divide into 2 halves.
Remember to keep the surface well floured so that the dough does not stick.   Roll out dough to between 1/4 & 1/8 inch thick.
Scoop your filling (I used this) onto one sheet of dough in even spacings... I did 2".  Using a damp pastry brush, brush between filling.  Lay on top sheet of dough.  Use pastry wheel or pizza cutter or knife to cut between and create your raviolis.  
They only need to gently boil 3-4 minutes!

What were you counting today?

― Ann Voskamp

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