The Couch 116: Puns Tsar Terrible...

I used to could change oil, plugs and plug wires, and fuses - but that was on my old 1985 Dodge Omni. I have no clue on a newer vehicle!!

Looks yummy!!

Thanks! Cooking keeps me out of my head sometimes

I've never made tortellini. My son and I made ravioli one time years ago, it was a lot of work but fun, and tasty.

I can change oil, jump a battery, change a tire or inflate it or check its pressure...that's about it.

Oh, but my big skill is knowing when to take it to the mechanic.

I don't know how to jump a battery. The idea scares me.

I can jump start and change tires too.
I forgot.
Mostly now I just call AAA for tires and that sort of stuff and take it to mechanic for oil changes etc.

I'm good at calling AAA too.

It is actually almost impossible to do wrong.

My son just came in the house flush with excitement, grease all over his face, he found that the lower latch was bent and so the cable wouldn't open it, so he un-bent it. It works perfectly now. When will I learn to trust that the boy can figure anything out just like his grandpa?! Proud mom here!!

I can't even stand close by and watch somebody else do it. My mind is convinced a car will explode if done wrong....

Tortellini is time consuming and then I get frustrated when one tears or isn't the right size as the others. T says it's better I get frustrated at it than hurting myself. My next goal is egg drop ravioli.

If they all don't look the same, then you can tell it's made from scratch by a person and not by a machine! At least that's what I tell myself about my very un-uniform gnocchi when I make that!!

Gnocchi.... Mmmmmmm

I have a great recipe. The only thing I do differently is I don't have a potato ricer, I just use a cheese grater and it works fine!

My oldest piece of my heart moved out Friday. It was a bit abrupt but I knew it was coming. He's 20 and my heart knows it was time. I miss him terribly!!

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The worst that is likely to happen is that you will fry the computers in the engine. There is a chance the battery will explode, of course, but that tends to be pretty contained - just battery acid all over everything.

Care to share?

Of course! I had just gone to get the cook book! It's the "Frugal Gourmet Cooks Italian"

Potato Gnocchi

6 large russet potatoes
2 tablespoons plus 1 teaspoon salt
Dash of freshly ground white pepper
2 eggs, beaten
4 cups flour

Boil potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the pototoes (edited: I grate them with a cheese grater) and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air.
Bring 6 quarts water and 2 tablespoons of the salt to the boil.
On a cool work surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the remaining 1 teaspoon salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. Should take no longer than 10 minutes, the longer you work it, the more flour you'll have to add, and the heavier it will become.)
Dust the dough, your hands, and the work surface lightly with flour and cut the dough into 6 equal parts. Dust dough, hands, and surface as long as the dough feels sticky. Using both hands, roll each piece of dough into a rope 1/2 inch thick, then slice the ropes at 1/2 inch intervals. Indent each dumpling with a thumb. Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon. and cook 2 to 3 minutes until they rise to the surface.. Remove with a slotted spoon or skimmer, transfer to a warm platter, and add a little sauce of choice. Boil the remaining pieces in batches until they are all done. Sauce as desired, add pepper to taste, serve immediately.

What do you do with gnocchi - I mean how do you eat them - like a side dish of potatoes or something else? I have seen them on menus but can't remember where and as far as I can remember, I have not eaten them.

I like them in soup, sometimes replaces pasta in dishes

Rachel Ray puts them like in chicken pot pie instead of a crust. She calls it stoup - stew / soup. I'm doing weight watchers online - that would probably equal one haagen Daz

Artie I can't believe you make them! Leave your husband and marry me! This is my favorite dish EVAH!!! Just so you know any future comments I make will be TOTALLY prejudiced

We eat them like pasta, usually with afredo sauce.

I'm going to make them again in a week or so, for a potluck at work.

I have not even started my new job and they have already given me a raise.

Clearly I have pulled the wool over their eyes. Oh well, drinks on me!