Nov 18 2012
This Is How We Roll
On Saturday night we made, as a team effort, what we called Bucatini Alla Mexicana — basically, this recipe, but with chorizo instead of guanciale and with a dried poblano addded to the sauce. Too spicy, said Sarah, here rolling out the pasta dough. At the edge of the counter you can see the little pasta heart she made.
This is our bucatini tree.
And this is our maple tree, holding onto most of its leaves late in the season. In other arboreal news, we spent the morning cracking hickory nuts to bring with us to Arizona, where we intend to make a hickory nut pie for Thanksgiving.
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