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I love my vintage hand-cranking pasta maker. Babyblue! I must agree with Claire and Wyogal. I have tried all kinds of flours and knowing they will do some self-raising I make my pasta sheet thinner than I want them and that way the are perfect when done.

One great tip for crunchy pickles is: scrub the pickles VERY well and make sure the stem is cut off (no more brown is showing, on either end of the cucumber) I also use lots of dill seeds and crown, garlic cloves and hot pepper ( cut lengthwise) and a basic vinegar brine with cosher salt.

Egg-over-easy on rye toast w. coffee. Yummy!

Spelt works well as a substitution and the 3 eggs make the protein level higher. Any flour works, really. Even brown rice flour! Mixing different flours is a nice way too. More complex flavor and texture. Do let the dough rest before you use it. It makes a huge difference in how it handles. I...

Currant scones with dinner and brownies

Yeah, finding the paste can be tricky. Another word for it is Marzipan. You can also make your own! Grind these 2 ingredients together:: 1 cup of almonds ( you can scald the almonds and remove the "skin" or just grind them as they are) 1/2 cup sugar ( use powdered sugar if you like it smooth...

happy birthday!!!!

Dinner....something with Bodacious corn on the cob! In season in Oregon. Maybe I'll make some fresh pasta w. pesto sauce + green salad

Fast, easy and very tasty. Baked fruit with almond paste crust. 4 portions: 2 peaches ( or any other fruit of your choice. Canned fruit works very well) A "tube" of Almond paste, keep cool in fridge. Peel the peaches and cut in half. Place each piece in a ramekin ( or any other oven safe...

Using the fork and the knife was very important to my Swedish parents so my sisters and I were taught the basics very early in life. For the more fancy setting with many courses, my grandmother was the teacher and I was a teenager.