I got a thermometer.

I've been temperature-charting for the past few days. Temperature is a good indicator of metabolic disfunction- low and stable equals thryoid problem, low and unstable (high variability) equals adrenal problem. I always thought my temperature was pretty steady at normal, but it turns out I was wrong! I've got medium variability in the low 97's so far. This stuff is so interesting...

Pasta

Making pasta is such a satisfying experience! I made fettuccine for dinner Tuesday, and it was delicious. Fresh pasta is much more filling than dried; it's also much more toothsome and fun to eat. I served my pasta with a cream sauce that had asiago, parmesan, and mozzerella cheeses melted into it. Then I sauteed some mushrooms, garlic, chicken, and prosciutto, and mixed those in, too.

I love cooking. I do. That's just all there is to it. I think I'll make tortellini next...

Fresh Pasta

Mix 3 3/4 cup flour* with 2(ish) teaspoons of salt. Pour out onto the counter and make well in center. Break four eggs into well, and beat with a fork. Drizzle in some olive oil. Use the fork to beat the flour and eggs together (slowly, from the inside out- the eggs will try to escape and run all over the counter). Add a few tablespoons of water as you're mixing. The dough should start to come together, and will now need some handwork. Knead the dough until it is smooth and elastic (it will be heavier than a bread dough). Let the dough rest for an hour or so, then roll it out -as thin as possible!- and cut it however you like. The pasta will expand and get thicker and wider. Fresh pasta takes only a few minutes to cook, so keep an eye on it.

*You can use unbleached, all-purpose white flour, wheat flour, semolina, or any combination of flours you like. I prefer a mix of mostly semolina, part white.