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Roadblocks and Fettuccine


Dear Reader.  I’ve been neglecting you.  I know, I know…what could be so hard about cooking up some dishes, taking some photos and then writing about it?  In theory…not much.  Add in an unrelenting work schedule, a trip out-of-town, a (pathetic) attempt at getting some regular exercise and it gets more interesting.  But all of those are just excuses.  Yep, I just admitted it…just excuses…which is really no excuse at all.

courtesy of savagechickens.com

More importantly, I’ve been feeling some mental blockage when it comes to posting.  I have thought long and hard about this…which has gone nowhere.   Maybe you too have been thwarted in your projects and tasks.  Alright, I know part of it is wanting to make sure that everything is the best it can be…but being the best and being timely don’t always play nice together.  So…I’ve got to pick one and clearly lately I’ve been on team best without actually doing any work.  Also…I always want to post a lot of photos…and volume + photos I love = time-consuming.  Let’s loosen things up.  New goals: a) post more even if it means posting fewer photos; b) stress less about the words and the photos and get the post up.  Simple, right…?  Let’s start now.

Fresh Fettucine with Pheasant, Butternut Squash, and Bacon

Fresh pasta is a beautiful thing.  From the delicate but firm mouth feel to the slight chewiness…it just might be one of my favorite things…and when I make it I feel like I’m playing with the Play-doh noodle makers again!  This pasta recipe is the same one used in this post and can be found here courtesy of Jamie Oliver.  Obviously, you can cut your own fettucine with a pizza roller or pastry cutter/knife…I went with the KitchenAid attachment since I had yet to use mine! Originally I was planning on drying this pasta for use at a later date – until I realized I didn’t know very much about drying pasta and let’s not forget to mention that it is winter here in Southern California and that means rain, and dampness, and running a de-humidifier constantly in the house…so drying pasta is pretty much the opposite of what was going on in our house.

{Notes to self regarding future attempt to dry pasta:  1.  Air circulation is key – place drying rack underneath pasta.  2.  Although pretty, resist urge to pile pasta in a heap on counter.  3.  Portion out pasta for predicted serving size.}

Okay, moving on.  We threw this dish together with leftovers and items we already had in the fridge – diced and roasted butternut squash, chunked up pheasant breast (shot by none other than Woody himself) and bacon (our house is rarely without an open package of bacon in the fridge).  These ingredients along with some fresh herbs, heavy cream, parmesan and sliced shallots made a fine dinner!

Bon Appétit!

 

 

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