foot injury and one last hurrah.

so it's wednesday night and i'm excited about seeing the handsome devilz - yes, a smiths cover band. they were playing with mr. gray - a joy division cover band. so great. so we get off the train and we're walking towards the club when i fall of a broken sidewalk and hit the ground hard. glasses go flying, i cut my leg and i'm dying. it hurts so bad. BUT i must see the smiths so i keep going limping. but suddenly i can't take it anymore and my sandal is too tight and i make it to a bus stop bench and hold back the tears. after calling everyone we know with a car and getting all of their voicemails i hopped back to the train and mogan carried me down the stairs. fast forward to drinking a corona and crying about how i can't afford to go to the doctor.

now i'm working from home and the only thing i've eaten is the soup that alicia left on my back porch - thanks girl. this is my way of saying that i won't be cooking for a while. since my cooking style involves flying around the kitchen, forgetting ingredients and burning myself it will be a while before i can get in there without my stupid stupid crutches.

i'm very sad but i will be back soon after the wedding probably. but i got a new wok set and a mandolin so far so we'll be cooking soon.

watch out for cracks in the sidewalk!

love,
keighty

p.s before i broke myself i made roasted green pepper and ricotta raviolis.

to roast the peppers simply light them on fire. the easiest cooking technique! turn on your store and just put the pepper right on the fire. keep turning it to get all the skin nice and charred. once it's all black, put them in a zip lock bag, get the air out and seal it. let it steam for a few minutes. then rinse the peppers and peel off the charred skin. it should come right off. save the green parts. once you have all the green bits, chop them up into tiny, mushy pieces. throw in a bowl with a few spoons of ricotta, salt and pepper and mix together. then put in the 'fridge for later.

pasta dough.

3 1/2 cups flour
3 eggs
a tiny bit of water
1 tsp olive oil

make a well with the flour. in a separate bowl beat the eggs. pour the eggs and oil into the well. then slowly incorporate mixture. add water to make the dough form. use a little - you can always add more, but don't use too much! once you get a dough, knead it for a while. cover and let it rest for 30 minutes. roll out dough on a floured surface roll out the dough as thin as you can. if you have a pasta roller - get that crap out and use it. use a biscuit cutter and cut out circles. each circle has a partner so make enough! fill each circle with just enough filling. don't overfill because they'll explode everywhere. top with the partner circle and crimp with a fork. let rest, covered, while you make the sauce

milk

two pinches of flour
3 tbs butter
salt and pepper
pasta sauce - preferably tomato mountain brand

pour milk into a pan - the amount that you need for sauce - maybe a cup. add butter and flour. whisk together on high heat. keep whisking and watching while it boils and reduces until it is the thickness that you want. add pasta sauce and whisk together. serve on top of the raviolis.

enjoy.