I was a good girl…
And I was rewarded for it!
That rarely happens. I am firmly in the ‘No good deed shall go unpunished’ club.
What, you ask, did I do?
It’s actually a pretty boring story, so I’ll be brief:
We desperately need new bathroom towels.
Land’s End, UK (great exchange rate at the moment) had a sale, but only 2 colors, one being white.
I looked at the color on the internet. Not even close. Only a color-blind fool would think that color would possibly be tolerable in our new bathroom.
The price was good; the exchange rate made it really good.
I told myself to quit being such a fussy perfectionist… And I clicked “buy”.
They came today.
The color was all wrong – as compared to my view on the internet.
It matched my tiles perfectly.
Not ‘good enough’.
As if I had had them custom made.
I may try being good again! (Although it’s not normally as much fun…)
For those who had too much fun over the holidays but still crave pasta…
How about some Egg ‘Noodles’?
Egg “Noodles” with Tomato/Prosciutto Sauce
I found the idea for this in Tuscany The Beautiful, Cookbook. I was a little skeptical about how easy they would be to handle (the first one tore – I was too quick), but they were a breeze to make, stood up to the sauce very well and were delicious! I used 4 eggs, I think 3 is better for a first course; thus the strange measurements.
2 1/4 tsp flour
4 1/2 tsp milk
2 tsp oil
1/4 medium onion, about 1/4 cup
2 thin slices Prosciutto, (1 – 2oz, 50gr) Serrano, Bayonne,
2 tsp olive oil
1 cup 8oz (250ml) tomato sauce
1/2 tsp oregano
1/2 tsp basil
freshly shaved Parmesan
a few olives
Sauce: Finely chop the onion. Roughly chop the Prosciutto. Open tomato sauce. Heat olive oil in a small skillet. Add onion and ham and sauté until onion is transparent. Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered. Stir occasionally. It should be chunky and thick.
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. (Even better, have someone else add it while you whisk constantly) Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm. Repeat twice more.
To finish: When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2″ (1.25cm) strips. Egg Noodles! Divide strips in half. Place half in a bowl, spoon over 1/2 of the sauce and toss lightly. Arrange on a plate. Repeat with other half of strips. Garnish with shaved Parmesan and olives, if you have it, and serve.
These might even work for all you folks on the South Beach Diet….
In addition to the above, for the week of January 16 we have Braised Lamb with Potatoes and Onions, Beef Barley Soup with Home Made Stock, Pan-Seared Tuna with Capers, and more….
Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)