Last night I showed my little brother how to make fresh egg pasta by hand. We went a bit crazy kneading the dough, and then rolled it out to make pumpkin, nutmeg and ricotta ravioli. I fried up some fresh sage leaves in a beurre noisette and finished with a dollop of fresh ricotta.
At lunchtime Mike picked me up and we head over to Bass Pro, a huntin’ shootin’ and fishin’ outdoor store packed with guns, compound bows, hunting clothes, camping stuff – oh and a fudge store, a fish restaurant, a waterfall, a stream with trout, and dozens of stuffed wild animals from around Arizona like javelinas, mountain lions, bears and other assorted things you wouldn’t particularly want to run into in the desert.
Mike should definitely have bought this.
Afterwards we head back out to what is fast becoming our ‘local’ for happy hour, Hillside Spot. $3 glasses of syrah accompanied an asado style mesquite grilled chicken telera sandwich with jicama, mint, basil, cilantro, apples and a Thai peanut dressing. We sat out back next to the open fire in the orange Arizona sun.
We were talked into a red velvet cake too, which was huge. Our waiter was super impressed we finished it – he said that tables of four often struggle. WIN!