Meyer Lemon Pasta Sauce

Here is another recipe snatched from my new favorite food blog, Rachel Eats.

The Intern and I made this pasta a few weeks ago to go with our homemade pasta. We didn't really measure anything, and we've made it several times since, again without really doing any real measuring. You're going to have to experiment here, and trust my non-measurements.

You'll need a few small lemons from our meyer lemon tree, or maybe your meyer lemon tree, or maybe your local Town & Country market, or wherever you happen to find meyer lemons these days.

This pasta is quick and ridiculously delicious, so be advised, you will get hooked, and we're not even sorry.

Ingredients: (approximately for two people-ish)

-pasta
-1/3 cup good olive oil (or whatever)
-1 cup of grated pecorino romano or parmesean, although seriously, just use pecorino romano.
-zest and juice from 2 small backyard lemon trees... or maybe near or less than 1/4 cup of juice
-salt and pepper

Directions:
-As the pasta water boils, prepare all the ingredients
-Warm a bowl with hot water and dry, then quickly whisk together the juice, oil, and about 1/2 of the cheese.
-Be prepared, things are about to get delicious.
-salt and pepper to taste, then as the water boils and pasta is ready, drain pasta and toss with the lemon & oil.
-top pasta with remaining cheese, and serve.

Homemade Crackers

Hello again, Kate here. The only motivated blogger on this blog team. Everyone is getting a demerit, except for me. I get a gold star, and a beer on you all, soon.  One nameless couple is sort of failing right now. NOT A SINGLE MEAL from those two. Don't blame the cat. Don't blame the camera, I know you two are eating. I am not here to nag though, I am here to change your life.

"Homemade crackers? What! Just buy crackers at the store, don't waste your time slaving over crackers! They can't be that good! Thats what stores are for!"

Ok, smack yourself if you just said something like that. You are the crazy one.

These crackers are going to change your life. The intern and I worked tirelessly through three different crap cracker recipes before we stumbled upon these crackers. These crackers are bomb.com, although the Intern would never agree to such a statement, he would agree that these crackers are really, really good.

Here is the recipe, adapted from Rachel Eats. We converted all the measurements, and added tons of cracked pepper to our dough, which made the crackers peppery and wonderful.

Olive Oil Crackers

ingredients:
2 cups sifted White flour
1/2 cup of water plus 2 tablespoons
1 teaspoon baking powder
2 tablespoons olive oil
sea salt

Sift the flour into a bowl, and if you have a kitchen aid, mix the ingredients slowly with the doughhook. Otherwise, use your hands to mix the dough, and knead til the dough is smooth, but not too much! Cover with a damp tea towel and let rest in the fridge for an hour.

Set the oven to 400 degrees or so, and if you have a pizza stone, throw it in there and let it get really nice and hot. Once the dough has rested, pull off small pieces (like the size of a finger) and roll into little snacks with your fingers. On a floured surface, roll the dough really really thin, like paper. Brush with olive oil, and a sprinkle of sea salt, and put in the oven for a few minutes. Watch the crackers carefully so they get golden and crisp, but not brown.

The crackers cook quickly, maybe 6-10 minutes. Make the crackers in batches, and as you work you'll figure out how thin you need to roll the dough. When the crackers come out, brush with a little more olive oil, and try not to burn your mouth as you eat them hot.