Fresh Pasta

Last week we had dinner at friends' home and I was reminded how good homemade pasta could be. little j was suitably impressed, evidenced by her saying that she wanted homemade pasta on this week's menu. Honestly, it's not so difficult that I couldn't make it during the week, but it is so much easier to use dried pasta.

Tonight I decided to make homemade pasta and went to Mario Batali's book and found an easy and simply delicious recipe for linguine with clams and pancetta. Since I hadn't made pasta in a while I had to get back in the groove -- so much about making your own pasta is in the texture. It is hard to describe, but you want a silky smooth dough before you begin to roll it out. I also remembered that nearly 24 inches is way too long for one noodle!

But even with the trial and error, it turned out great; and the clams were yummy! I actually made a double batch of pasta dough to use later in the week. Perhaps I'll even attempt the egg ravioli again later in the week....

My Sage Exploded!

About a week ago I had this nice compact sage plant in my herb garden. Then we had a week of rain. I walked outside this morning (nearly blinded by the sun -- it had been so long since I'd seen it I'd forgotten how bright it actually was) and was immediately drawn to "The Sage Plant that Ate That Girl's House!" Okay, maybe not that big, but big enough to know that I need to trim and use some sage this weekend. So, for dinner tonight: Grilled Chicken Sandwiches with Apples and Sage Pesto. Super easy meal -- and all I need to do it grab some walnuts to make the pesto. Nice!

On a separate, but totally cool, garden note: I also was looking at the strawberry plants that I recently transplanted from awful garden spot to pot and the leaves had water droplets on each point. I am in awe of the symmetry of nature.

Mint Juleps

It's Derby day and since I do live in the south we are ending our long day of working in the garden by watching the Kentucky Derby and drinking Mint Juleps.

There is some controversy surrounding the mint julep: were it was first made, to muddle or not to muddle the mint leaves, sugar vs. simple syrup, the type of whiskey to use. Like any traditional dish or drink there are variations by regions, towns, and families.

The important thing to remember about a mint julep is that it is basically pure alcohol. So drinker beware! But in moderation, they are incredibly refreshing on a warm summer afternoon.

That Girl's Mint Julep

2 teaspoons sugar
2 ounces club soda
15 or so thumb-sized mint leaves
3 ounces whiskey (your choice, but I like Makers Mark)
2 cups crushed ice
Mint tops for garnish

Place sugar into a 12 ounce glass. Add club soda and swirl to partially melt the sugar. Put in the mint leaves and use a muddler to press on the leaves, just enough to break the cell walls and release the oils into the sugar-soda mixture. Add whiskey. Top with ice and stir briefly. Garnish with mint tops. Makes 1.