Life is a Balancing Act

 

I was raised on "homemade". My mother made most all our food from scratch. Except for an occasional loaf of Sunbeam bread, she baked all our breads, cakes, pies and cookies. Mostly her recipes were German-Russian, however, she did like to try new ones from neighbor ladies, friends, magazines, and newspapers. I am my mother's daughter because I love to put on my apron and go to the kitchen. Soon, there is flour everywhere and I get lost in the process of turning out wholesome food just like she used to do.

My husband thinks I try to do too much. When I get out my noodle machine, he says, "You can buy those at the store you know."

I answer back, "But they are not like homemade with real eggs and Kingsford flour. Who knows how long they have been sitting on a shelf in plastic bags."

So, I get out my flour, eggs, and water and I make the dough. I use my stainless steel pasta making machine and put up my drying stand made out of a stick of wood on a stand with holes drilled strategically and dowel rods run through. After I roll strips of dough, I dry them on the rods. Much has to do with "balancing" so the whole thing doesn't end up on the floor. After the strips are dry enough to run through the cutter, I make the desired size I want and then again the trick is "balancing" the cut noodles on the rods.

My time spent making fresh noodles is greatly appreciated by family and friends and my husband relents, "These are much better than store bought."

Keeping life in "balance" is a constant struggle for me. In the busy world I have created for myself, I love to: cook, bake, sew, garden, read, write, and travel. I work at balancing my life so I have time for family and friends and, of course, my Blog.

If you find yourself with extra time on your hands and get an urge for fresh noodles, here are some recipes I like. Until the next post, live life to its fullest and keep it balanced.

EGG NOODLES

(Makes about 12 ounces dried weight)

3 eggs

1 teaspoon salt

2 tablespoons water (may need more depending on flour)

2 cups flour

l. Beat together the eggs, salt and water and then add flour. You may need to add extra drops of water.

2. Knead, roll out, and cut.

 

SPINACH NOODLES

(Makes about 20 ounces dried weight)

1 package (10 ounces) frozen spinach, thawed, blanched, cooled, and drained.

2 eggs

1 teaspoon salt

Dash of nutmeg (to spice it up)

3 cups flour

WHOLE-WHEAT NOODLES

(Makes about 15 ounces dried weight)

4 eggs

2 teaspoons salt

2 cups whole-wheat flour

½ cup gluten flour

½ cups all-purpose flour

3 tablespoons water

 

ENJOY!!!