I am just loving this week...it is warm and Spring is definitely in the air.
A contemplative week of preparation and no hurrying.
Looking at the milk overload in my fridge over a period of 2 days. We were out and didn't do as much home cooking as we normally do.
This week though, I am starting to do some milk saving for the freezer. Very carefully measuring out exactly 570 mls of goats milk to put in plastic bags to use in my goat milk soap making.
There is a very methodical , reassuring feeling that comes from standing in the kitchen on warm Spring morning kneading dough at the kitchen bench while a magpie warbles outside. You feel that link with your ancestors , just making things by hand for your family - a link with the past /a link to the future.
The sugary cinnamon smell of baking buns filled the house within minutes and wafted out into the courtyard. There is something truly old fashioned about the smell of cinnamon and sugar.
It took up alot of time ...and there was a moment when I wondered if it would be easier to fly to Italy and buy some fresh instead...but the look on my children's faces when they were eating fresh pasta for dinner with a creamy mushroom sauce was one of rapturous joy. So I will definitely make it again. Maybe it won't be as messy once I get better at it.
8 comments:
I have never made fresh pasta but yours looks good and must have tasted just as great!
I always think fresh pasta looks like a lot of trouble... yours does look delicious though. There is nothing quite like the smell of something cinnamony baking - yum. Your post was contagious - I now feel all warm and fuzzy inside :) thank you!
Glad to hear you are loving this week.
Hubby bought me a pasta machine but I havent used it as yet. I had the idea of making my own pasta too, but...
And the week has only just begun, what more lovely things could be in store?
x
Beautiful, Kim! A lovely week for you. I enjoyed reading how you are freezing your milk - clever lady pre-portioning it for soapmaking.
I'm so pleased you baked the cinnamon scrolls, we haven't had them for quite a while, must amend this.
Your spelt pasta sounds delicous - I would like to give this a go. Did you use a food processor to mix the dough? I find this the easiest way, whizz it all up and let it sit for an hour until you're ready to roll....literally. ;)
Oh Christine, definitely using your food processor idea next time ...I had flour everywhere!!!!!!Cinnamon scrolls were a yummy and naughty breakfast treat this morning!
Loving this post Kim...
Now spelt is my ingredient of choice at the moment and it's finding its way into a whole lot of cooking. Why did wait until now to 'discover' it? Not sure, but loving it all the same.
Also love your imagery of standing in your kitchen with magpie warbles, kneading dough and connecting with the past/future. So true, and it really does feel right.
Hope your week is a good one.
xx
Fresh pasta is soooo worth it and it does get easier and slightly less messy.We also freeze some milk mainly colostrum just in case a new calf needs it. This has proven to be a great thing to do with a number of friends calling on us to save a new born calf.
Blogger must be playing up , I have already replied to your lovely comments and they aren't here! Hi , Bec thanks for visiting ,you will have to try making pasta , it's easy .Hi African Aussie, glad I was contagious with my warm and fuzzy post.Hi Brydie- we had to start using spelt , but since using it , I find we miss it when we dont' have it - very easy to digest and an old grain that goes way back in time.
I am so glad it gets less messy, Kate - I swear I even had a noodle in my hair at one point!
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