Day off.
Rainy Day.
Stay in.
Target has a new food section and because of Target's forward innovation and their slew of computer-generated coupons dispersed into the air, we some how got lucky to end up with three of them in our mailbox. Each of the coupons were good for a free dozen eggs. We took the paper eggs and redeemed them at Target for some real ones taking the total count of eggs in our fridge to 4 dozen and 3 eggs including the ones we already had. 51 eggs!
A week infused with dedication and creativity towards eating eggs has us down to 1 dozen and some eggs left. Not bad! With a new pan whose package label said "omelet pan", our new pan was instructing us to Christen it by making omelets on it's virgin surface. So we did.
BRUNCH
omelets, coffee and juice.
Eggs used: 8
Pot-in-action
A special gift from our neighbors.
Three kinds of kimchi that were just made before it showed up at the door which we ate with our brunch. Incredibly fresh.
Three kinds of kimchi that were just made before it showed up at the door which we ate with our brunch. Incredibly fresh.
And the main event of the day for us was PASTA MAKING. This takes a time, but the results are great. We got a pasta making machine that was just like the one my husband used to use when he was young to help his mom make korean noodles (kahl kook soo). It attaches to the table and has a handle to crank the noodles out.
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A couple history facts about pasta:
1. Before kneading machines appeared in Naples during the 17th century, pasta used to be kneaded by foot.
2. It wasn't until the early 1800s, when the Conquistadores brought the tomato to Europe, that tomato sauces was used to flavor pasta, Before then, it was only eaten with cheese or no seasoning at all. Tomato sauce wasn't used on pizza until the mid 1800s.
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So flour is the main ingredient along with some eggs. First you start by making a well, dropping in as many eggs as your recipe calls for. Beat the eggs inside the well without breaking the wall, slowly incorporating the flour to the egg mixture until it's solid enough to knead with the hand. (Note: It's nice to make extra and store it in the freezer since making pasta requires some time.)
Knead the dough.
This can take some energy, but here it is after some kneading. It still needs some more water and kneading here.
This can take some energy, but here it is after some kneading. It still needs some more water and kneading here.
Kneading the dough
It takes a lot of energy to knead so
it was nice to have two pairs of hands to rotate.
it was nice to have two pairs of hands to rotate.
After kneading, store in an airtight container so all the
ingredients can meld together.
ingredients can meld together.
And afterwards, roll it out and it comes out as an opaque sheet.
Time to make the noodles.
HOMEMADE FETTUCCINIE
CHICKEN PARMESAN WITH HOMEMADE FETTUCCINE
AND HOME-RAISED BASIL
AND HOME-RAISED BASIL
Eggs used: 8
Total eggs used in 1 day: 16
All 16 eggs didn't get eaten in a day since we didn't eat all the pasta we made, but we infused some time into them so they can have a longer shelf life.
Dedication to Egg eating: Loyal
Creative Egg Usuage for the day: SUCCESS!
To finish the culinary adventures for the day,
a special gift from a friend. Thank you. :)
a special gift from a friend. Thank you. :)
BON APPETITE!
Foodie Yoodie
