The trouble with making fresh pasta is you to make pavlova. Never fails. C sees the extra egg whites and asks if he's getting Pavlova. The opposing scenario occurrs when we start with Pavlova and have a load of extra egg yolks, then we had to make creme brulee. Lovely problems to have.
With a new house our yearly influx of summer guests has started. I love living in Beautiful British Columbia. We had a fraction of visitors when we lived in Nebraska oh so many years ago. Go figure. Even if people aren't coming here with the purpose of staying with us, it's the departure point of many Alaskan cruises, and it's easy to fit in a visit on either end. Keep that in mind if you're coming this way. It's an easy public transit ride from our house to the port or airport.
Back to the two P's - pasta and pavlova. Last week we had a houseful, including two surprise arrivals, SIL KC and prodigal son, Bryant. M's high school friend joined the fray and M gave us a lesson in homemade pasta, using my free KitchenAid mixer and eBay pasta set.
Notice the drying rack, so fancy and stainless to match the appliances? It's my old laundry drying rack, perfect for the job. Then came the Pavlova.
This weekend Blogless Marsha is here and we put the kitchen to the test with foodlab's New York style pizza crust, from their post "Three Doughs You Should Know."
One of them was made with fresh pesto from our decktop basil crop.
I feel this post is turning Lifesastitch into a food blog, so to anchor it back to its original purpose, here is Marsha knitting her beautiful Metronome shawl.
Tonight we'll have a P&P dinner - pasta and, you guessed it, pavlova.