Make your own pasta

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Make your own pasta

Don't Panic Georgie.

This week i’ll be telling you how to make your own pasta! My machine is designed for making fettucine and spaghetti. Fettucine seemed the easiest and least intimidating to start with and I was right, it’s actually pretty simple!

Et viola! Et viola!

Top tip: run some flour through the press and cutters to make sure none of your dough gets stuck!

You really can taste the difference with freshly made pasta. It just takes a little time to let the dough dry out once you’ve got it as thin as you need, but only 20 mins or so and then you’re good to go!

I’ll keep this simple. You’ll need a pasta machine, ours was around £20 in a sale at a lovely cookery store in Birmingham but you can get great ones on amazon, M&S or Debenhams for about the same.

Ingredients: 500g Grade ’00’ pasta flour

4 eggs

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Oh My! Carbonara!

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Apparently Anna Has Some Explaining to do

I made my carbonara tonight. I haven’t made that in forever, and I almost forgot how to do it. But, it turned out just as amazing as it always does, and my hubby stuffed himself, and is currently sitting on my couch moaning about how full he is! I’d say it was a success.

My carbonara is a little different. I don’t use egg in it, and it has mushrooms instead of peas. I made traditional carbonara one time, and decided I preferred this recipe. It’s not just that it’s super-easy to make, but I like the way it tastes better, too!

Carbonara

Ingredients: 
1 – pkg. bacon
1 – pkg. linguine or fetucinne noodles
1 – pkg. mushrooms, sliced
1 – pkg. (8 oz.) cream cheese or Neuchâtel cheese, cubed
1 – tbsp. minced garlic
1 3/4 to 2 – cups milk
Salt, pepper, dried parsley, and garlic powder, to…

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House Seasoning

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A Garden Picnic

1 cup of salt
¼ cup pepper
¼ cup garlic powder
¼ cup onion powder

Place spices into a large, sealed, leak proof container and shake. Store in a pretty sealed container or leave in the larger container. Use the House Season to season all your favorite dishes. Try a combination of your own favorite seasonings or dried herbs.

Suggestions: This seasoning works in all dishes.

YOUR NOTES:

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Açai Bowl

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Açai Bowl

The Faux Housewife of Cal Poly Pomona

I had never really given açai bowls a fair chance in the past, simply because I thought there was yogurt somehow involved. After reading a fellow blogger’s post about this super food, I was educated and inspired.

I am thankful for this knowledge, because not only are they easy to make, they are healthy and delicious!

For this post I stripped down the recipe to the bare essentials, but as I did my research I have learned that there is basically no wrong way to make an açai bowl.

Here is everything a used. The honey stick is alsp optional it just get drizzled on top, and it can be swapped for aguve nectar. Here is everything a used. The honey stick is also optional it just get drizzled on top, and it can be swapped for agave nectar.

What you’ll need:

  • One frozen açai smoothie packet.You won’t be able to pick this up at any grocery store. I got mine at Sprouts, but typically any health food store should have them.

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Tales of different realities, frightening worlds and feminism – The Journalist

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Tales of different realities, frightening worlds and feminism – The Journalist

Portfolio by Chelsea Haith

Stacy Hardy delves into alternate experiences of reality, frightening worlds and feminism in her new collection of short stories Because the Night. The anthology was launched on 6 March at the Institute for the Study of English in Africa at Rhodes University.

Hardy’s collection comprises some of her older material as well as more recent compositions spanning a period of 12 years. It is her first collection of short stories. Nicola Schwartz, creative director of London-based publisher POCKO Editions, made the selection from Hardy’s oeuvre, and included previously published academic work and some unseen stories. With fringe-length blonde hair and intense blue eyes, Hardy sits in a Grahamstown coffee shop and recalls the selection as a rigorous and ruthless process, with the final collection unintentionally becoming “something of a road trip”.
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Published on 18 March on The Journalist. Click here to view the article.
Originally published on Artbeat on 5…

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Delicious Oven Roasted Red Potatoes

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Delicious Oven Roasted Red Potatoes

Indra My Heart

I try my hardest to avoid gluten.  When I eat wheat gluten, I feel foggy and tired, my body aches (my hips hurt, my wrists are sore, etc.), and I get a stuffy nose.

For a number of weeks when I was trying to figure out Adeline’s eczema, my elimination diet consisted of no egg, no dairy, and no gluten.  Frankly, I don’t know why I ever added gluten back into my diet (other than it’s easy).  I felt great!  No congestion, my back pain disappeared, and my joints felt great!  Even my skin seemed better.

Lately I’ve been so caught up in a variety of things that I’ve been sort of neglecting my healthful eating focus.  But the other night I made a dinner to beat all dinners that was completely free of gluten.

One of my favorite naturally gluten-free foods to eat is potatoes.  Potatoes have gotten…

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Colorful Orzo Pasta Salad

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Holy Shiitakes

There is something about Spring that inspires me to make colorful dishes. The more colors the better! This pasta salad is fresh, colorful, and bursting with flavor! It has tri-colored baby tomatoes, steamed asparagus, fresh herbs, feta, and a red wine vinaigrette. This is a perfect dish for lunch or dinner! And it’s also a great pairing with chicken or fish.


  • 4 cups chicken broth
  • 1.5 cups orzo
  • 1 can garbanzo beans (drained and rinsed)
  • 1.5 cups tri-colored baby tomatoes
  • 1/2 bunch steamed asparagus (cut into 1″ pieces)
  • 1/2 cup crumbled feta
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • Red Wine Vinaigrette to taste (recipe follows)
  • Salt and pepper to taste
Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground pepper
  • 1 cup olive oil

Pour chicken…

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