I’m trying to update from my tablet, see how it works. I’d like to start updating again (yes, it has been a year). Don’t expect anything exceptional, anyone who may actually be reading this… I am writing a thesis this year….
It’s Monday. In theory these are my day off – but I seem to keep filling them up with things to do. One of the things I’ve been working on lately is a project for school, in which I’m exploring different peoples concept of “Sabbath” or a day of rest. It’s kind of interesting to look at, to find out what people’s practices for rest, relaxation, and rejuvenation are. I’m also mixing together pictures, videos, and perhaps even some music. Lots of work, and lots of reflection on what this whole Sabbath concept means to me. I’m still really thinking about it -it isn’t a religious time for me, but there is certainly some sort of connection to something else. I need time of reflection, time of rest, time to let myself be renewed. But how do I do these things? I find it so hard to set aside a day (and Monday’s are the only day I can really set aside) when I wont do any work. My brain wont let me stop thinking about the work that needs to be done, and I find the day spent in fighting my urge to do work. Not very restful.
I keep thinking that if I try more then I’ll finally teach myself to take the rest, but I wonder how long that will take….
What do you do for your own time of rest? How do you find rejuvenation? And how do you manage to shut off that part of your brain that carries with it all the worries and “to-do-lists” for the week?
I did it! Gluten-Free stuffed pasta!!
I’ve never made stuffed pasta before, other than the kind that I take out of the bag and stick in boiling water. But I’ve been craving the stuff, and before I was gluten-free I loved tortellini, so I figured, why not give it a try.
First, I had to make the dough. I knew that this was the most vital part of making the pasta actually be… pasta. So I decided to start with a recipe. I found a great one at Bob’s Red Mill
This called for:
- 1/3 cup Tapioca Flour
- 1/3 cup Cornstarch
- 2 TB Potato Starch
- 1/2 tsp Salt
- 1 TB Xanthan Gum
- 2 eggs
- 1 TB Vegetable Oil
I mixed them all together, and then – because I am in the midst of chaotic, busy part of my life so once I’d made the dough, I didn’t really have the time to continue with the pasta making until a few days later.
When I did get to the actual making of the pasta it took quite a while. Having no pasta machine, I was doing it all by hand. Thankfully I have acquired a rolling pin since the last project (thanks to a friend of mine – Thanks Erica!!)
I decided to try two kinds of pasta. One with a filling made of Ricotta cheese, some parmesan, and some Italian herb seasoning. The other was leftover butternut squash soup I’d made a time back and frozen. I mixed with it some ricotta to thicken it a bit. So, I thought it would be easier to make some Ravioli and some Tortellini (so I could have different pastas for each filling!)
First, I rolled the pasta as thin as I could (though I think it could have stood to be even thinner. I used a cup to form circles – which I rolled even thinner, and then some got a little dab of the squash filling and rolled into tortellini’s, others got ricotta and then cut into squares of ravioli.
These sat out for a little bit, while I waited for dinner time, and then I put them slowly into some boiling water. I cooked them for about 10 minutes and they were ready.
Forgot to take pictures of the finished product – but both types were yummy! Next time I’ll experiment with some sauces to compliment the pasta 🙂
In other news – school is gearing up, and I’m transitioning into the start of the program year at church, and cutting back on my workstudy. I foresee a potentially bumpy couple weeks as I transition, so I am entering sporadic updating stage for a time. With me luck!!
As I suspected, I’m already falling behind in updating this now that my “vacation” is over. I’ve done a little baking, but between being sick (stupid summer colds!) working two jobs, running – or helping to run – a few worship services, and trying to gear up for a summer intensive class I haven’t had the time to really experiment or try anything awesome. I did make some brownies the other day, using Bob’s Red Mill Brownie mix, and adding some butterscotch chips (I must use them!!) and some strawberry juice (directly pressed out of some strawberries). They turned out pretty yummy I think. But there is one issue I keep encountering – I put the brownies in the pan as directed (even got the correct size pan in hopes that it would make them turn out correctly!), I cook them in a preheated oven, at the prescribed temperature, for the prescribed time… and they remain liquid in the center. I cook them longer and still, liquid. Even longer and I managed to get them less liquid, but they are still very gooey. Suggestions?
I hope to actually do some creative baking this weekend (still really want to try my stuffed pasta!) but for now, I leave you with some random pictures I’ve taken:
It was my roomies birthday, so we, of course, had to have some cake. Since I’m Gluten-Free, I wanted something I could enjoy as well… and I happened to have some Bob’s Red Mill Chocolate Cake Mix kicking about in the pantry, so I thought I’d give it a shot.
We’ve had a few hot days in Maine this summer. Not as hot as some places in the country, but still, hotter (and more humid) than I care for!
I found myself really wanting some strawberry lemonade, something refreshing, cool, and a bit sweet. And I have all these strawberries, that I’ve only used a little of, which still need to be put to use. They’ve been taking up too much space in my freezer.