This is the final look from my first ever “proper” makeup tutorial! I never realized how hard it is to give directions and do my makeup at the same time. Now that I know what it takes, the next look will be much more polished, I promise!
I am so happy to be an ambassador for BossBabesCo. a local company here in Boston! For every sale they make, a portion of the proceeds go to various women’s organizations globally. Empowered women empower women! Visit https://thebossbabesco.com to check out what they have to offer and to learn more! use my code saltxashes at checkout for 30% off!
Just a friendly reminder that feminism isn’t feminism unless it’s intersectional! Never ever forget it y’all!
This quarantine has me some type of way. I miss my friends. I miss my job. I miss doing shampoos and giving head massages. I miss getting trashy drunk at brunch. I miss hugging the people I love. This has been such a trying time but we’re in this together!
Pour out your 2 cups of flour onto whatever surface you’re working on.
Gather all of the flour into a mound and then make a crater in the middle, big enough to hold all of your eggs.
Add the 3 large eggs to the crater.
Separate the other two eggs, whites from yolks, and add to the crater. If you don’t know how to do that, watch this video!
Beat the eggs together (while in the crater) with a fork until blended together.
Sprinkle some salt over your eggs and flour and start mixing together with your hands.
Once you’ve beaten your eggs, slowly start incorporating the flour.
If you find the dough to be too sticky, add a little bit more flour at a time. Too dry? Add a spritz of water.
Start forming the dough into a ball and proceed to kneed it for about 10 minutes or until the dough bounces back when you push into it
Coat with flour to avoid sticking and let rest for about a half hour. If you plan on using this mix at a later date, put it in the refrigerator.
While the dough is resting, make your filling! This recipe is for classic ricotta ravioli, but you can pretty much put whatever mixture you want into these.
Mix together your ricotta and grated cheese.
Season to your taste and set aside.
After a half hour, start rolling out your dough. If you have a pasta maker, amazing! If not, a rolling pin will do.
Once it starts to get flat (assuming you’re using a rolling pin like me), cut in half.
Take one half and roll it out until its about 1/8” to 1/16” thick. Do the same to the other.
Once your dough is rolled out, now it’s time to fill! I use a teaspoon to spoon the ricotta mixture onto the dough.
Space the spoonfuls about 1/2″ apart.
Place the other sheet of dough onto the sheet with the filling and lightly press between the spaces with your fingers, just enough for the two sheets to touch, try not to push down.
Take your cutter or ravioli stamp and place it with the mound of filling right in the center and press down until you’ve gotten all the way through. Just like using a cookie cutter!
Once you’ve cut out all of the raviolis, repeat these steps with whatever dough is left until you feel like you’ve gotten all you can from what you’ve made.
boil 5 at a time to avoid sticking and once they float, take them out and out them directly into whatever sauce you have prepared!
Viola! The finished product. These were so good! I love making recipes that remind me of my childhood, don’t you? I ate these with my Sunday Gravy, packed with tender meat, it’s the perfect sauce for creamy and smooth ravioli.
In this chaos, we are all craving social interaction, but I’m also craving my family. My family is in New Jersey and New York and I’m in Boston and It’s been really hard being here and not with them.
The past couple of weeks, we’ve been doing family happy hour and family cooking lessons! We all come together on Zoom, nearly 15 of us, and cook eat together as a family.
This week, my grandma (the queen) taught us how to make gnocchi from scratch! I could not get over how easy it was because in my head it’s such a lengthy and difficult process. Literally all you need is two potatoes, 2 cups of flour, two eggs, and salt. In a quick 25 minutes, you have 4 servings of freshly made gnocchi.
Ahead of time, boil your potatoes. Do not peel or chop as they would become waterlogged. Cook until fork tender.
Remove from water and let cool.
Once the potatoes are cool enough, you’ll be able to peel the skin off with your hands.
Smash the potatoes with a fork until there are no chunks larger than a pea.
Sprinkle the potatoes with salt.
DO NOT ADD BUTTER OR MILK, this isn’t supposed to be “mashed potatoes”
Crack egg onto potatoes followed by a cup of flour
Start mixing all three together with your hands
If you find the mix too sticky, add a little more flour
Too dry? Add another egg
Once the dough is needed together, flatten it to a disc about an inch thick all the way through.
Cut into three equal slices and roll them to about a foot and a half in length
Cut into bite size pieces no bigger than an inch
If you’d like, you can roll the pieces on a fork to give it those signature lines, but I like mine smooth
Bring water to a boil and salt it
Add 7 pieces at a time so they don’t stick together
once they’re steadily floating, take them out and place them immediately into whatever sauce you have prepared so they don’t dry out.
Freeze whatever you don’t eat!
Pair with your favorite sauce or vegetable or soup for a hearty and soul warming meal.
I escaped today for about an hour for the first time in days. The weather was beautiful, the city was quiet, and who doesn’t love an excuse to dress up and get a cannoli from Mike’s Pastry? This is one of my absolute favorite dresses. It has the slightest bit of weight to the fabric, perfect for the days when we’re not sure what the weather is going to do. I paired this perfect dress from ASOS with a belt around the waist and white leather booties, both from Torrid.