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Last night, my man and I made some linguine...
After eight years together, we almost never cook together... yet we did and had fun cranking and getting floured!
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As goofy as it seems, eggs and flour can be a bit tricky.... I've been on a pasta kick lately and honestly, temp and humidity really makes it tough to be consistant.... nonetheless...
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Some really Huge ravioli I made last night. They are about 4 inches by 3!
Stuffed with:artisinal goat cheese and walnuts
pork and sundried tomato
prosciutto and ricotta
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Waking up the slumbering group!
Ever get to Chicago? Grab some 'Q at Honey 1 ... http://www.honey1bbq.com
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My first post.
For our company christmas party I made a pan of Baklawa, This is the Syrio-Arabic variety of a dessert also known as Baklava. The difference is that in Baklawa, the syrup is made of Sugar, lemon and Rosewater. Baklava, especially the Greek variety, uses honey and sweet spices. My boss took the pic
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