As you know, I had this notion to try to make the french cookie/pastry macaron. (not to be confused with American macaroons. ) First try- EH. I didn’t have the #807 pastry tip and my almonds were too coarse.My hubby came home the next day with a little brown bag for me. In it was the #807 tip. (I am a lucky girl..) Second try~ yum, BUT I didn’t beat the egg whites enough. Third attempt: I beat the egg whites too much. I am beginning to feel like Goldilocks here!Even if you do try these and mess em up a bit, they are worth it. The combination of crispy~chewy~gooey is so worth it.When I have it down, I will share step by step with you… But~ It’s wrong to show you how NOT to do something. ( I think)
see how they’re kinda pancake-y? They should have a bit of a dome….
But, they shouldn’t look like meringues. So, what’s next? Try n try n try…. I have tons of strawberry-cream cheese filling and some chocolate ganache, too. So, back to drawing macaron board. 
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Homemade ravioli is really fun to make…. and it’s not that hard. You don’t NEED a pasta machine, but if you’re lucky you may be able to find one like I did. Such a deal!
I love deals on kitchen gadgets! Makes me happy. And warm and fuzzy. And giddy.Back to ravioli:
Pasta is such a simple dough:
Note: this recipe makes a small amount, enough for 2. It’s a great beginner recipe. Now, you want to roll this as thin as possible without tearing. Like this:
At this point, you can get out the pizza cutter and make fettucine style noodles, or ravioli like me.
there are TONS of fillings out there. I made mine with little baby chicken n cheese meatballs. I ground up a chicken breast, added some cheese and seasonings and cooked them up first…
just grind it up, toss in a bowl:
Let’s see…. I put in some cheese: shredded cheddar-jack and also parmesan. Then added some garlic, salt n pepper.
I cooked em up completely- you don’t want rare chicken. EVER.
and there you have it: ravioli. I set mine out a couple hrs to “dry” because we weren’t eating them that night. I kept them covered in the fridge overnight. To cook: simply place in a pot with boiling salted water- when they float to the top they’re done. Fresh pasta cooks WAY quicker than the store kind. If you make fettuccine- you will want to drape the pasta over something to dry a bit, (I use a big pot) and cook the same way. I will be doing a post on fettucine- so we can do that together soon. Enjoy! Love MK 
As you know most of my life was spent in a health food store, and before that it was tagging along to the yoga classes my mom taught. (WAY before it was “cool”) so… some items I have always LOVED. Carrot juice is one of them. Plain yogurt. Carob anything. Assorted nuts and seeds. REAL peanut butter. And (as you know) tofu. I am lucky enough to own a juicer, in case you were thinking about juicing…. here’s some of my favorites.
carrot. carrot/apple/parsley.
It really looks like poo….
…and there is quite a bit…. thanks for stopping by today! Feel free to add your 2 cents, too!
people are talking…. are you?