(no subject)

[kathygnome]

Well I'm completely bored. I have worked out a vague migration plan for the servers at work and I've been doing some testing. And I just can't properly express how dull that's been.

I did find out that W&K and their daughter S are coming to Ptown for Family Week. I'm delighted and will be taking off a lot of time to go to things. We met up for dinner once last year and wished we'd had more time to hang out. It'll be great.

Right now, I'm just marking time until going home. No big plans for the weekend, but I have plans for cooking. Tonight I'm doing home-made ravioli. Not sure exactly what I'm doing, but it'll be some kind of wild mushroom ravioli and probably a second batch with just simple hot italian turkey sausage. My plans are to make up a sauce with olive oil, garlic, calamata and oil cured olives, and sun dried tomatos. I can't wait to get started! We probably won't be eating until the middle of the night though. I will need to let the pasta dough rest and God only knows how I'll get the mushroom goo dry enough to work as a stuffing. I'm thinking squeezing and then bulking with bread crumbs.

Tomorrow is Mexican, we're going out with Janna's parents.

Other than that. It's free. Which I think is good. We've run around quite a bit. I can use a rest. Looks like the weather will be nice too.

Comments

[skywhisperer.livejournal.com]

Okay, I want your recipe for wild mushroom ravioli. Please?

[kathygnome.livejournal.com]

I don't have one. I'm making it up as I go along :)

[dashingdeviant.livejournal.com]

That's always the best kind of cooking - 90% of the cooking I do (when I do cook) is "this looks like a likely good combination" and I throw stuff together as I'm cooking - when people ask how much of what is in things, they end up getting told "a few dashes", "a bit", "a bunch", " a pinch", etc.

[kathygnome.livejournal.com]

Bunch of mushrooms diced finely, some bread crumbs, some grated (fresh) parmesan cheese... Made pasta sheets by hand (no machine) by recipe on the "pasta flour" bag.. stuffed, tossed in water...

It worked pretty ok... but to get teh pasta to stay together with hand rolling it gets crazy thick. The result is pretty interesting anyway. Lot of thick pasta flavor.

the sauce I thought came out a bit too salty... Next time fewer tomato and olives...

Janna was good and patient for listening to me fuss about my pasta not behavior...

[dashingdeviant.livejournal.com]

Sound super, super yummy...while I do make some mean italian food, I'm a goddess with a wok...though it's been quite a while since I did any serious cooking.

I'd be even more jealous of your dinner, if it wasn't for the fact that Alex and I had a really late lunch/really early dinner at Slim Goody's...I had scrambled eggs, hash browns, a real southern biscuit, and a bowl of their veggie chili - which I mixed with the eggs and hashbrowns. Really good coffee, too...basically, the place is like you took a diner and international food and mixed them with a super yummy stick.

Now, I'm just betting that the chocolate macaroons I picked up at Whole Foods today won't last through the weekend.