Last night I tried making pasta for the first time. No, not boiling up spirals. Making pasta. It was remarkably easy, but the results were less than stellar. May I recommend making your orechiette thinner than mine, more like these lovely, delicate ones resembling seashells? And boil them longer than one minute after they float to the top, regardless of what your recipe says. And have your husband come in and try them before you stop boiling them, too. But do flavor them with garlicky olive oil, garlic, toasted hazelnuts, broccoli, salt, and asiago. Then, even if they are thick and mealy, you can smile through your garlic breath.
Orechiette
This afternoon, Tephra and I shared 30 minutes of uninterrupted sunshine when Elena’s and Sylvan’s naps overlapped. I enjoyed a cold drink, Tephra enjoyed the smell of spring, and I read quite a few pages in Jhumpa Lahiri’s Interpreter of Maladies. And I wore a T-shirt and jeans. Bare feet and arms – spring must be around the corner (where was winter?).
Tephra mid-meow