What's for Dinner, Fri., Oct. 6, 2017
I'm going to ask the RG, who is coming in from Denver at 8, if we can do takeout from a noodle restaurant in an adjoining town. This is, of course, in celebration of National Noodle Day.
I want to do takeout so we can sit outside tonight on our front patio. If he says yes, this is my choice:
SHOYU RAMEN
pork broth with pork belly chashu with bamboo shoots, soy sauce, scallions, and kikurage mushrooms.
Cher
= new reply since forum marked as read
I have fresh ginger now for a shiitakerice noodle stir fry I was going to make a couple days ago. But one of our grandsons is here. He loves noodles, but only egg-type with butter and he can't actually see the butter....
Dinner'll be roast chicken, spatchcocked on top of standard aromatics that produce great pan juices, a rice pilaf that looks plain enough for someone who eats white rice by the bucketful but that he likes because he doesn't know the good stuff in it, and a repeat of the green beans sauteed in a bit of water and butter until barely done that I served him a couple months ago. A cautious experiment that turned out to be a big hit. 
First time ever making it!!
One minute a bowl full of flour and eggs.
Next minute pasta!!!!
So much fun!!!!!!!!!!!!!!!!!!!!!!!!! 
I tossed the flour, eggs and a pinch of salt into the food processor and pulsed it just enough to combine.
Then kneaded it for a bit. Rolled it out enough to fit into the (brand new!) pasta maker. I don't have mad skills when it comes to the rolling pin. 
