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wakegrrl said:
I think the only bread I've ever cried over was the pandemic bread I made back in 2021. And that was mostly because I wasn't in a great place emotionally. Although as bread goes it was pretty good.
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Sadly, I have never cried happy tears over homemade bread... though I lowkey hate working with bread dough so I haven't really attempted it much. I'll roll pasta out any day of the week though.
 
Weā€™re on the commuter train and somebody has let the ripest fart go
 
WindyCityDeac said:
So i've mentioned i have 3 daughters and no relationship with them, although the middle one and I have been texting some over the last year. Today is my oldest daughters birthday, 22. We haven't spoken in 3 yrs or more... i sent her a text saying happy birthday and letting her know i'd like to give this dad/daughter thing a try when/if she was ready.

She texted back saying she's open to trying. I'm gonna go sob for a while now...
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So my wife was raised by her grandparents because her mom bounced in 6th grade and didnā€™t come back until the very end of 12th grade. They had almost no relationship when she came back.

I was adamant she would have no role in our childrenā€™s lives back before we were engaged but after we knew it was going to happen.

Itā€™s taken years but we all have a pretty good relationship now all things considered. So ā€¦ there is hope.
 
wakegrrl said:
I have never made pasta. Any secrets to pass along?
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Probably the #1 thing I've learned is that there isn't really a shortcut to kneading. I try and knead for at least 15 minutes and then let it rest for 1 hour. It's annoying because it's a serious arm workout šŸ˜‚.

The fresh egg pasta on Serious Eats is fairly simple/straightforward and is what I use the most when I'm lazy (almost always have those ingredients on hand vs. other recipes calling for special flour etc.)
 
wakegrrl said:
I have never made pasta. Any secrets to pass along?
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@Deacfan2009 was kind of getting at this, but the type of flour you use is important. No need to stray from the simple flour+egg recipes, but try to avoid all purpose flour if possible. You'll want to get your hands on 00 and/or semolina flour. 00 is the go to for your thinner pastas, so spaghetti, ravioli, etc. Semolina a richer pasta and is better at holding shapes, so if you want to try your hand at making manicotti, gemelli, etc. you'll want semolina.
 
I always have the easiest time handling/rolling pasta made with a 50:50 00 and semolina mix

Also if youā€™re doing it by hand, mix/knead it a little longer than you think
 
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RedSoxFaithful said:
there was a DJ at our kid's daycare's trunk or treat the other day and it blew my mind how many Halloween songs are out there

also my wife had never heard monster mash before which seems insane
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Sound like someone didnā€™t grow up listening to the Sha Na Na Silly Songs record like the rest of us, right? RIGHT?!?
 
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