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October 22, 2007


Nice, though. Eh?

I'm guessing you missed the steamer lecture where we layer it all in lettuce leaves so nothing sticks.
They do look damn good though.

Jo: Apparently. Tell Roberta I'm not giving my diploma back. She'll have to pry it out of my cold, dead hands.

CC: They sure tasted good.

Amazingly enough, the SAME thing happened to me this weekend while making artichoke-lemon ravioli. I was a bit concerned about structural integrity, so I steamed the ravioli only to realize that they were totally stuck to the steamer. Round two were just boiled the regular way and they held up fine. I made tagliatelle with the remaining dough. I LOVE fresh pasta!

Compromised structural integrity or no, those look mighty, mighty good.

And I often imagine myself interviewed by famous figures for the most inane accomplishments. "Well, yeah, not many people can win a game of Halo 3 and answer their cellphones at the same time..."

So funny that you posted this on Monday, and I made butternut squash ravioli last night using pot sticker wrappers (obviously, I'm much lazier than you are). Structural integrity while boiling was very questionable, but instead of leaking all over the place, they stuck to each other like crazy. Although the browned-butter sauce with sage kind of made it all better!

Kim: Brown butter with sage makes EVERYTHING better. Nice site you have, BTW.

Jim: I figure it's best to have some answers worked out ahead of time just in case it's just me and Terry Gross left on the planet.

Sandicita: Spooky! And yet reassuring. Your artichoke-lemon ravioli sounds divine.

If you have any left overs I will gladly take them off your hands.


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