They may look adorable, innocent, harmless, but beware. Those are the monsters, Tom and Finn, who come and wake us every single morning at 5 am, if not a little before. Truthfully, I’m not complaining. They are adorable.
A face like that sticks his little face in your face and you can’t help but smile. Even that early.
They have been around now for just over two weeks, driving poor Sophie a little up the wall. We keep thinking she’s handling them a bit better, but I’m not sure. I hope she chills out a bit more in the next couple weeks.
They are certainly chilled.
My day pattern has changed a bit now. Very early in the morning we’re up, running around with the monsters, trying to keep them away from Sophie while she eats her breakfast. And then we eat, go to work, and I try to get home early, to feed everyone, run them around some more, and then collapse into bed.
Weekends are easier. And I am enjoying spring-time food. This was an inspiring recipe a week back. An easy lemon ricotta asparagus ravioli. In the end, it turned out to be more work than anticipated because I also made the dough – the recipe calls for simply using Chinese dumpling wrappers. But I’m not a fan of them. I find them too thin and flimsy most of the time.
In essence, you make your filling – a sort of pesto, blanched asparagus, and cheese mixture that you wiz in the blender.
Then either use pre-purchased dough, or make your own. I did mine – a rye and white flour mixture with some herbs mixed in – with my manual pasta machine.
I remembered only after starting to roll what a pain whole grain flours are. I find them harder to work with. They crack easily. Maybe I need to work on my water, egg, flour ratios. And resting time.
But they came together finally.
And I made enough to freeze about half of them for another time.
To serve, I blanched a few more asparagus and then did a butter/herb/wine sauce.
Tom and Finn did not partake. They stuck to their favorite chicken pate. 🙂