Sometimes you just have to take the time to nap, catch up with friends, run errands, and make a home cooked meal. And that's what this past weekend provided us. Well, the weekend started on Friday night with ambitious plans. Andrea and I thought we could eat all of these in one night after eating deep dish pizza.

Well, the effort failed miserably. We didn't even manage to finish one apiece. Instead, there are two whole cupcakes sitting in my freezer for the night we decide to stay in. Since I kicked the weekend off in a food comma, I basically tossed the original plan of home projects out the window. Why not continue with this theme of baked goods? Good idea, right? That's why I baked some pumpkin chocolate chip bread.


Since Sunday was the first truly chilly day in the District (I don't believe we broke 60.) with the threat of rain lingering, I figured I might as well make a big pot of chili too. Looks like we'll be eating this for at least two more meals. When will I remember that you cannot make just a little bit of chili?

I think it's safe to say fall has finally made it's way to the nation's capitol. And it is glorious...the leaves are slowly starting to change, there's a chill in the air, and football has returned with the real refs. Can you tell this is my favorite time of year?

I don't know what it is about this weather, but I want to spend serious time reconnecting with my kitchen. After the extreme heat and humidity, I guess having a small galley kitchen with a window that doesn't open can do that to a girl. Tonight I skipped the gym to rush home and get a stew simmering on the stove and a pie baking in the oven.

In addition to rekindling the romance with my kitchen, I also like to spend a little quality time with my growing collection of cookbooks. Sometimes there's inspiration in those books and others I like to just eat with my eyes especially when it's one of those wonderfully photographed ones.

We have been counting down until the return of the NLF since February 6, 2012. And long as last, the wait is over. Keith and I agree that Sundays during football season on meant to be spent lounging around the house eating junk food and watching every play. Keith also monitors his three fantasy teams, which I've finally made peace with. I'll spare you my fantasy football rant for another time.

As part of his efforts to woo me, Keith took me to Hermosa Beach in California for our first Valentine's Day together. While out there we visited one of his college buddies, who told us how he and his wife received an ice cream maker for a wedding gift. They envisioned making ice cream with their family and building all these wonderful memories, when in fact they've made ice cream once and stashed the ice cream maker away in the back cupboard. 

Whenever Keith asks where I want to eat if we go out for dinner, I first answer with Mexican. You can’t go wrong with tacos, guacamole, and margaritas, right?

Perhaps, I’ve gravitated more towards the Mexican because I know Keith can seldom find anything wrong with that choice. But my first love is Italian. Plates of antipasti, good olive oil and warm bread, and chewy delicious fresh made pasta – I’m making myself hungry just thinking about it.

I’ve watched them make pasta on the cooking shows and thought, I could do that. Really how hard can it be? Well, last night I took a pasta making class at one of my favorite little stores on Capitol Hill - Hill's Kitchen. (If you live in DC, like to cook or just like kitchen gadgets, then you definitely need to stop by and check this place out.) This class fills quickly so it’s taken me almost a year to finally make it.

I found the instructor knowledgeable and friendly. The class was hands-on, so my only picture is of the finished product.


For some reason, I thought there was olive oil involved. I was surprised to learn fresh pasta involves just flour, eggs, and salt. And it didn’t come as a surprise when we were reminded to use the best quality ingredients possible. As to it being just three ingredients, I still some how I managed to get flour and egg all over the place making it difficult to get other photos.

The class ran much longer than I anticipated, but then rolling pasta is hard work. Tonight I’m envisioning plates of pasta with fresh tomatoes and basil for dinner; I want to savor my hard work. Fingers crossed it turned out okay. Now the bigger question is do I buy a pasta roller?

Do you make pasta from scratch or perhaps you make pizza dough? I’d like to hear what you find to be worth that extra energy.