So last week was beyond anything I had imagined. My internship ended the Friday before the week began, so I experienced a solid 36 hours of unemployment before the phone call notifying me that I got the job as a full-timer of aforementioned company. But by golly, were those 36 hours rough! Unemployment is right up there with water torture. However, as I knew I would be getting whatever news would come my way on Monday or Tuesday, I didn't want to waste time applying for jobs I wouldn't accept. Therefore I spent the larger part of those days were spent watching documentaries on Netflix. Despite all the documentaries I've watched, and despite recent events, my #1 recommendation is still "Being Elmo: A Puppeteer's Journey." Talk about following your dreams.
After excitedly calling my mother and announcing the good news, we decided that time would be better spent celebrating together at Nonna's house than our usual celebration venues of shopping malls, outlets, and Marshalls. Nonna is the most adorable/loving/awesome grandmother in the world. I hate to say it but none of your grandmonthers can even compete for the title of 'Best Grandma Ever'*.
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| You get high quality pics this week! YAY! |
Anyways, we haven't cooked together in forever, but that day we were ambitious and cooked up some gnocchi (pronounced NNYEEAHWKEY. Clearly I'm not very good at phonetic spelling, ask me to pronounce it for you in person sometime. That'll be the super-secret sign that you read my blog and I will be beyond delighted). Nonna made her super-secret-angel-poop-delicious meatballs and sauce before we got there. I don't think I'll ever get that recipe, or in the offchance I do, I wouldn't be able to do it justice.
I wish I could say the gnocchi was made using a heirloom family recipe, but we really just eyeballed some ingredients until the dough was the right consistency. Flour, four eggs, 24 oz. of ricotta, and a pinch of salt, all mixed and kneaded together on a cutting board.
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| Mama wanted to help out and take pics for the blog. |
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| Mixin' |
We then chopped up the ball of dough, rolled the pieces into snakes, chopped those up and added a thumb/fork indent (this allows for maximal sauce collection and delivery to an awaiting and open mouth).
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| Ewwwww it's sticky |
A few moments in a pot, and they were good to go! I think I like this pasta more for the nostalgia than the taste. This gnocchi recipe, however simple, has followed me throughout my life, and I can't wait to pass it on for generations to come <3.
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| I should really use a nice camera for food photography more often. |
And now for something completely different.
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| This, my friends, is a waffle taco. Behold |
The very next day I went on a spontaneous trip to Austin, Texas. I wore shorts in January and it was glorious. Austin is a 20-something year old paradise. Seriously, go put it on your bucket list. I doubt you read this, Chrissy, but thanks a bunch for hosting me!
*Working idea for a reality show. I've seriously got the American TV watching population figured out. What a moneymaker that would be!
Til next time, little chefs!
I wish I could say the gnocchi was made using a heirloom family recipe, but we really just eyeballed some ingredients until the dough was the right consistency. Flour, four eggs, 24 oz. of ricotta, and a pinch of salt, all mixed and kneaded together on a cutting board. 
A few moments in a pot, and they were good to go! I think I like this pasta more for the nostalgia than the taste. This gnocchi recipe, however simple, has followed me throughout my life, and I can't wait to pass it on for generations to come <3. 
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