Welcome to my pond - Swim, wade, or sit on the bank

[duluthralphie]

I'm paying the price for doing that concrete work..... feels like I have a ice pick in my back..... glad today is more of a slacker day.... it's race day...
Im almost done in the basement anyway.... one more afternoon and done till winter...... then I'll be doing block work in much smaller batches......

Flexeral and Ultram the cure for a hurting back!!!

 

[shawluvsbirds]

Please don't,, I am just now being able to sleep after the last verbal picture you painted...BUT I still wake up in a cold sweat when it invades my dreams...

Thanks anyways..

Your welcome. Anytime anytime lol

 

[WalnutHill]

Lotsa pasta

 

[Pork Pie]

View attachment 1054270Lotsa pasta

Nice! Just a big bowl of ragu, Parmesan- sorted

 

[Fields Mountain Farm]

Afternoon all! It's been soooo pretty today. A bit of a chilly start but the wood stove warmed it up. I've let it burn itself out now and it just perfect temp inside and out!
Hope it nice out for y'all as well.

 

[bobbi-j]

Dang. I only hope I am up to that in 20 years.

I know - if I'm in half as good of shape as she is when I'm that age, I'll be happy.

No rained all day.... my wife was supposed to wake me up this morning if it wasn't raining so I could go fishing.... must of still been raining..... but its not now. So ill work on the car now till the race comes on....

Rest your back!

I doubt I'll be around 20 years from now.... maybe 10....

You just never know...

View attachment 1054270Lotsa pasta

That's something I'd like to learn how to do someday.

 

[WalnutHill]

I know - if I'm in half as good of shape as she is when I'm that age, I'll be happy.

That's something I'd like to learn how to do someday.

Why wait for someday?

Step 1: shop local garage sales or thrift stores for a manual pasta roller and cutter. Mine cost $10 at Salvation Army and has a fettucine cutter. Make sure it has the clamp and crank handle. Clean it, let it dry, and clamp to a work surface with room in front of and behind the roller.

Step 2: Take 2 eggs and blend in 1/2 tsp salt, 2 TBS olive oil and 2 TBS water. Stir in 1 1/4 c semolina flour, or a 50/50 mix of semolina flour and all purpose flour. Mix until it sticks together, then knead, adding a teaspoon of flour as needed, until it is elastic and does not stick to your hands. Wrap in plastic wrap and rest 20 minutes.

Step 3: Unwrap, and pull a fistful of dough. Wrap remaining dough. Flatten dough ball into an oblong and dust lightly with flour. Starting with the thickest setting on the roller, roll out the dough into a strip. If it feels sticky, set it aside on a lightly floured cutting board for a few minutes. Continue rolling until desired thickness is reached, one notch at a time. Mine goes 2-7, I roll 7-6-5-4. Let rest on floured cutting board for 5-10 minutes, until it feels cool and a little dry.

Step 4: Move the handle to the cutter side, and feed the dough through the cutter. You will need three hands for this operation, one to feed, one to pick up the cut noodles, and one to turn the crank. Just alternate between pick up and crank to guide the noodles out flat.

You can dry on wire rack, cookie sheet, cutting board, etc. I use an antique laundry drying rack, or for small batches I use my stainless pot rack. Dry until they are translucent and fragile (completely dry). If in doubt, dry longer. Once fully dry, bag and they have indefinite shelf life.

 

[bobbi-j]

Why wait for someday?

Step 1: shop local garage sales or thrift stores for a manual pasta roller and cutter. Mine cost $10 at Salvation Army and has a fettucine cutter. Make sure it has the clamp and crank handle. Clean it, let it dry, and clamp to a work surface with room in front of and behind the roller.

Step 2: Take 2 eggs and blend in 1/2 tsp salt, 2 TBS olive oil and 2 TBS water. Stir in 1 1/4 c semolina flour, or a 50/50 mix of semolina flour and all purpose flour. Mix until it sticks together, then knead, adding a teaspoon of flour as needed, until it is elastic and does not stick to your hands. Wrap in plastic wrap and rest 20 minutes.

Step 3: Unwrap, and pull a fistful of dough. Wrap remaining dough. Flatten dough ball into an oblong and dust lightly with flour. Starting with the thickest setting on the roller, roll out the dough into a strip. If it feels sticky, set it aside on a lightly floured cutting board for a few minutes. Continue rolling until desired thickness is reached, one notch at a time. Mine goes 2-7, I roll 7-6-5-4. Let rest on floured cutting board for 5-10 minutes, until it feels cool and a little dry.

Step 4: Move the handle to the cutter side, and feed the dough through the cutter. You will need three hands for this operation, one to feed, one to pick up the cut noodles, and one to turn the crank. Just alternate between pick up and crank to guide the noodles out flat.

You can dry on wire rack, cookie sheet, cutting board, etc. I use an antique laundry drying rack, or for small batches I use my stainless pot rack. Dry until they are translucent and fragile (completely dry). If in doubt, dry longer. Once fully dry, bag and they have indefinite shelf life.

Thank you! It's going to be awhile before I get the chance to try it, but will let you know how it turns out when I do!

 

[LittleLakePhil]

I am on the low carb diet too..... It is not fun, but I guess I have too,,,,,,siiiiiiiiiiiigh..

yeah me too....

 

[LittleLakePhil]

Flexeral and Ultram the cure for a hurting back!!!

Flexeral might help.... not sure what Ultra is.....i take Morphine ..... it helps but limit myself I'm at about the max I want to take now...... my bad kidneys won't allow me to take any NSAIDs