What I have not been doing lately:
- Working on my dissertation. (Explanation needs to be a separate post.)
- Posting new content to this blog. (Clearly. It’s been 10 days!)
- Worrying about anything. (Very much a good thing.)
What I have been doing:
- Enjoying the “incubation” period where I consider how to continue with my dissertation.
- Taking a break from the computer (e-mail, Facebook, Twitter, etc.).
- Battling early-onset spring fever.
My spring fever manifests itself in strange ways. For example, I decided last week that I really wanted to make ravioli. From scratch. Filled with fresh lobster meat.
“What the f—?!” Eddie said. (But not in a negative way, of course.)
I bought a pasta maker and commenced pasta making.
Step 1: Make dough, knead and let it rest for 30 minutes.
Step 2: Cook lobster. Chop tail (below). Mix with chopped mushrooms, salt, pepper and light cream.
Step 3: Roll out dough in pasta maker.
Step 4: Use ravioli press to create pockets of joy. Repeat many times.
Step 5: Let ravioli dry for an hour on each side.
Step 6: Boil for eight minutes.
Step 7. Make garlic cream sauce in which to immerse ravioli.
Step 8: Top with chopped basil for that impressive restaurant flair.
Step 9: Gorge until you have to go lie down.
Family and friends = fat and happy (and totally impressed).
After that experience, I decided to experiment. I made spinach dough, which I turned into ground turkey and mushroom ravioli and also linguine.
And it’s only February.
Observe and report 
Those ravioli look amazing!
Thanks for the recipe.
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So tasty! Let me know if you need the dough recipe.
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Holy crap! Amazeballs!
Before I read down to the explanation, my eye caught the picture of the dough and I was bracing myself for something far less savory. (Not sure what, exactly. It looked like something you might ask a doctor to remove, and the saran wrap only added to this impression.)
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Eww!
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