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The use of our new pasta machine = success!
We are now in dire need of more semolina and eggs.

We inaugurated our newest kitchen toy in the company of friends (thanks J & S for driving all the way from Toronto), and ended the pasta meal with my second attempt at tapioca pudding. This time, I 1/2-ed the eggs, substituted 1/2 of the milk with water, and slightly decreased the amount of tapioca. Much more to my liking, although the boy preferred the first, more custard-y version. He is of course, more than welcome to make it his way if he decides to tackle the (easy-to-make) dessert.

I haven’t forgotten: I’m still working on the massive post on our Mexico trip.

For now, enjoy the fun wordcloud generated by wordle.


pasta puttanescaWatching Iron Chef has become more than just an after dinner sport – in fact, it’s been an inspiration for dinner. Take the episode featuring sturgeon: the boy has a “oh-I’m-so-going-to-make-that” moment as Iron Chef Symon whips out a sturgeon puttanesca (check out wikipedia for its etymology: a quick dish to be made between turning tricks). The lovely photo is from the boy’s version 2 rendition, served when his mum was up visiting. Relatives with a cars mean having a chance to explore places that we would’ve unfortunately missed otherwise (not exactly bike-able or bus-able to beyond the corners of London) : one stop at the Arva flour mill in Arva, and one to White’s Cider Mill in Lambeth. Too bad we didn’t have a chance to meet Mike at the flour mill – the owner is a friend of the chefs at The Only. Oh well, perhaps we’ll meet him at one of his frequent trips to the restaurant and chat bread. Purchases his store included a 10kg bag of flour, some semolina, local eggs and the most wonderful caramels. At the apple cider mill: pressed apples for drinking and cider making, cherry juice, and goodies to ferment cider.

With a lack of capers in our kitchen (something I’ve yet to learn to appreciate), the puttanesca tomato sauce featured olives, anchovies and chilli flakes, with catfish (yum!) thrown in at the end. The semolina was smooth and elastic, much easier to work with than all purpose flour and resulting in thinner hand-rolled sheets (our next kitchen purchase, after a sharpening stone, may be a hand operated pasta machine). Needless to say, it was absolutely delicious.