My time in Tokyo was great, and I’d like to share with you at least part of the beauty I saw.
However, since I took more than 1000 pictures, it wasn’t easy to select just a few for this post. Hopefully it will work.
I leave it to them now, hoping they can deliver to you at least part of the beautiful feeling this city left me with.
A big thanks to all my Japanese friends who made this vacation so spacial.
I’ll be back!
I haven’t been blogging for a while, and as I said, I’m back….maybe.
The past six months have been a rollercoaster that changed me as well as my life.
There are few things that I held on during this ride, trying to find some moments of peace and remember what life is about. Small things, I know, but sometimes it’s all it takes to smile, to feel things will get better, and we can find a way no matter what.
I thought it would be nice to blog about the good side of the past six months, and I’m going to start right now.
In the past I often saw my father and other relatives making homemade pasta, but this was my very first experience, and it was great!
It’s an excellent way to live your home, stay in company, and at the same time doing something productive and healthy that will stay with you and your family for months.
It might sound snob, but now I have hard time using canned tomato sauce, and I can’t wait to do it all over again!
This was actually a great gift that I got, and we want to make is a family tradition!
Another good thing I did – and here I answer to all of you who wrote me wondering how things were going – it’s been going back to run. After shin splints, a stress fracture, and a pretty recent dislocated knee, I wasn’t of course able to achieve my goal to run my first 10k race.
As those of you who followed my running journey can probably understand, the disappointment was overwhelming, and the lack of motivation even worse. I had to start over after every injury, and it was getting harder and harder.
I don’t even know how I started again, I just did.
I’m not even close to the training level that I was at the end of the winter, but I’m running. Every time I wonder why I’m doing it, but I feel alive.
I guess my goal still stands.
(Btw, where to you keep your key when you go running?)
to be continued…..
It was a running day in Vancouver when, walking on Chinatown we ran into this stand.
We got one, and it was soooo good!
Since that day I am craving for it…. even if I don’t even know what it is.
Egg ball, this is everything I know about it!
Have you ever tried?
Can anybody give me some more info and tell me if I can find it in Toronto?
This is the authentic basic recipe for handmade egg pasta from Italy
If you have time it’s really worthy to make handmade pasta, especially for special occasions. It’s also perfect to spend a fun day with the whole family, getting involved kids in making a great and healthy meal. Make sure to have some volunteer to clean up afterwards!
300 gr all-purpose flour plus more for dusting
a pinch of salt
Sift the flour on the work surface forming it into volcano shaped mound with a well in the centre. Break the eggs into this and add the salt. With hands incorporate the eggs into the flour, gradually drawing the flour into the egg until it forms a coarse paste. Add a little more flour if the mixture seems too soft or sticky. With a spatula scrape together all the dough.
Clean you hands and the work surface, and lightly dust it with flour again. Knead the dough with palms of your hands, giving it lots of power. Work the dough for 10-15 minutes until the consistency is smooth and elastic. Wrap the dough in cling film or foil and leave it to rest for about 30 minutes.
Lightly flour the work surface again and a rolling pin. Gently roll out the rested dough, rotating in by quarter turns, to obtain a round sheet of pasta with a thickness of 2-3 mm. Cut the sheet into noodles or use to make lasagne or stuffed pasta.
You could also shape it to make different kind of pasta like farfalle, or cut it in simple and irregular rectangle, called maltagliati.
Dress with your favorite sauce, homemade of course!