a/one heck of ...
the annals of history
And let's say it was a cruel, vicious joke about alopecia. How is strutting across the stage and assaulting Rock "defending" Jada? Smith could have shut up, glared at Rock, and made a statement later about a serious medical condition (you know, like a fully mature adult). He could have stayed in his seat and yelled for Rock to shut up. He could have gotten on his feet, walked on stage, and yelled at Rock. He did none of these things. He chose to commit a criminal act. That is not defense, that is offense. And it's a crime.
Yea, no. It was an example of lack of self control, misplaced anger, and uber Hollywood entitlement to think he can physically assault someone for comparing his wife to Demi Moore. Smith was on camera laughing at the joke. Jada, is a strong woman, she doesn’t need theatrics like what Smith did to ‘protect’ her.
I’ve seen serious Alopecia in my 30+years as a hairdresser, and those who had it didn’t consider themselves ‘diseased’ or in need of pity. It was distressing at best, but not anything they needed their husbands to defend. These millionaire entitled elitists were at their best that night showing us who they are, and Smith ruined what should have been a big night for his acting career in behaving like a thug.
I’d like to raise a really sensitive issue. It might be a good idea to think through how your daughter will react to your scars as a tween or teenager. It’s great that you’ve decided to explain it to her. Secrets are never good. No doubt she will become a compassionate adult as a result. However she may need you to cover your scars as she gets older. Teenagers are hyper concerned about fitting in with their peers and she might feel embarrassed by them, not wanting to answer awkward questions.
My mother self harmed very badly. Her forearms were very scarred and I was self conscious about it. I would ask her to cover up, but she said she was ok with it and that I should be accepting and ‘get over it’.
The inspiration for it all began on our trip to the Amalfi Coast this spring, where Barclay and I became wholeheartedly convinced that we needed more 100%-from-scratch Italian food happening here at home in our little kitchen. Stat. So Barclay set his sights on perfecting homemade mozzarella this spring (more on that to come) and I came home ready to dive into the world of homemade pastas, gnocchis, and breads of all kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and brought home an adorable little traditional pasta maker and wooden drying rack to make our pasta dreams come true.
First off, the fresh pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling out the noodles is also easier than I expected, especially once I got the hang of using my little pasta maker. (I’ve included instructions below as well for how to roll out pasta using a stand mixer or a rolling pin by hand.) I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions. (Short answer — I prefer “00” flour most of the time, but occasionally mix it with semolina for heartier shapes or sauces.) Mostly, though, we’ve just enjoyed eating fresh pasta. It has such a delicious, fresh, chewy, unmistakable bite to it. And it has instantly kicked some of our favorite pasta recipes up a mega notch. (Here’s lookin’ at you, cacio e pepe!)
Also fun? Inviting a group of girlfriends over on a Friday night to share a bottle of rosé as we roll out a batch of homemade pasta together. And having leftover linigune in the fridge to pull out for a quick dinner on a busy weeknight. And surprising friends and neighbors with a tupperware full of cute little fresh pasta nests as gifts. And being “that home” that now has fresh pappardelle casually draped and drying by our sunny living room window.
So to continue with Italian Week here on the blog today, I am sharing everything I’ve learned so far about the art of making some seriously delicious homemade pasta. I’ve tried to include lots of different methods and options to work with whatever you have in your kitchen. So please poke around and find whatever method works best for you — and report back if you give homemade pasta a try! I would love to hear how it goes.
Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which makes the pasta a bit more sturdy and helps the sauce to cling to the pasta better. That said, any of these three flours (or a combination of them) will work with this recipe:
Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolina is also my favorite flour to sprinkle on the cutting board and pasta, while you are in the process of rolling out the dough.)
I’ve been a fool to myself
I thought that I could
But now through all the hurt & pain
So with sadness in my heart
I feel the best thing I could do is end it all and leave forever
what’s done is done it feels so bad
what once was happy now is sad