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I do free-form with a zig-zag roller.
Fitzie

Rolling with a zig zag Fitzie?

I was a'thinkin' somethin' completely different than ravioli

Whoops!
Fitzie

Ahem.

So, last night we had CI's Spanokopita. Honey didn't like it, so it's a one night stand. Saturday, I made The Best Beef Stew; typical CI recipe with several processes, ingredients, and hours. I thought it was really good, and Honey said, "Yeah, it's OK, but I like your regular stews." Which is the stew my grandmother and mother made: meat, potatoes, carrots, celery, stewed tomatoes, in broth. That was it. Eeeesh.

Last night I made a quick PC broth with some chicken wings I had in the freezer (good for threads on this one), added a couple bags of prechopped veggies that were 50% off (frugal cooking thread anywhere) and added some tortellini from the freezer (AGAIN with the freezer). Put some grated cheese on it, a drizzle of olive oil and called it good.

Mary

So, catching up some:

Saturday:
* yufka borek stuffed with chard, carmelized onions, olives and kashkaval cheese
* Armenian bread with Sicilian olive oil
* salad with tomatoes, peppers, persian cucumbers, Syrian cheese and pomegranate syrup
* Tobin James' 2007 Reserve Syrah

Sunday:
* Tostones
* basa with Jamacan-style pepper topping
* Cuban-style black beans

Monday
* Greek pita
* "Beet-ziki"
* Armenian sandwiches

Tonight: leftovers.

Tonight:

Kellers roast chicken from Bouchon (the one with the brine, not without). The wife says it is the 'best roast chicken ever'. Despite having a weak spot for me, she doesn't say that if it isn't true for her.

Farrotto .. my very first time eating Farro, and first time cooking it. I winged it and made it like risotto. Used onions, garlic, white wine, chicken broth, brown mushrooms, some dried chantrelles, parm to finish. I might have made it a little too 'al dente', but still excellent; I forsee farro becoming a regular, especially if it continues to show up at costco. Next time a little more cooked, a little less parm. Also, I'm keen to try it in a salad now.

So, trying out a Puerto Rican cookbook I borrowed from the library:

* Pink beans -- turned out soupy, mostly because I got the wrong kind of pink beans. Who knew there was more than one?

* Shrimp a la Criolla -- turned out excellent, despite having to make several substitutions

* Avocado salad -- amazing that we're getting good avocados in January.

* Sangria (recipe: http://www.fuzzychef.org/archives/Sangr ... -2008.html )

Turned out excellent, and our guest was very impressed.