Our Ultimate Guide to Making Fresh Pasta
[This article was originally published on April 9, 2017.]
Making pasta from scratch is the ultimate exercise in instinctual cooking, a method that gets only stronger with practice and yields dividends. With time and a little effort, a versatile pasta dough — made of just flour and eggs — can take infinite forms. We'll help you perfect a dough, make cut or filled pasta and walk you through the fillings and accompaniments that prove that one recipe can open the doors to countless remarkable meals. A hand-cranked pasta roller isn't too expensive and speeds the process. Karsten Moran for The New York Times
Invest in a pasta roller, whether a hand-cranked model or a stand mixer attachment. It doesn't have to be fancy. Even an inexpensive model will save you time and frustration. A long rolling pin is essential for rolling out pasta by hand. Karsten Moran for The New York Times If you prefer to roll pasta by hand, you'll need a long rolling pin (preferably French-style) and a large wooden cutting board or a clean, smooth countertop .
It's worth seeking out Italian 00 flour for your dough. Milled far more finely than American flour, it yields a particularly smooth, satiny pasta. Use it as you would all-purpose. A fluted pasta wheel gives ravioli its zig-zagged edge. Karsten Moran for The New York Times
A fluted pasta wheel is also useful, both for cutting ravioli and other stuffed shapes, and for creating fluted edges on farfalle or pappardelle. How to make pasta dough from scratch.
Dig a well in the center of 2 cups 00 or all-purpose flour, and add 2 large eggs and 3 yolks. Beat together the eggs with a fork, and mix in the flour, starting from the well's inner rim, until the dough is a shaggy mass. Then use your fingers to continue to mix the dough, pressing in any loose bits. If needed, add another egg yolk or a tablespoon of water. Transfer the dough to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth and elastic. Set aside, wrapped in plastic, at room temperature for at least 30 minutes (and up to 4 hours). While it rests, line three baking sheets with parchment paper and lightly dust with semolina flour. Before passing the dough through the rollers, you'll want to flatten it by hand. Karsten Moran for The New York Times
Cut off a quarter of the dough, rewrapping the rest, and flatten into an oval about the same width as your pasta machine. Pass the dough through the rollers set at the widest setting. Lay the dough onto a lightly floured countertop and press together into halves again about the same width of the pasta machine. You want to roll out the pasta dough until you can see the outline of your hand through it. Karsten Moran for The New York Times Feed the pasta through again at the widest setting. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured, doing your best to make the sheet the full width of the machine.
Once the dough is silky and smooth, roll it once through each of the next two or three settings, adding flour as needed, until the dough is about ¼-inch thick. Then begin rolling it twice through each setting, lightly sprinkling it with all-purpose or 00 flour to prevent it from sticking. Roll out pasta until you can just see the outline of your hand through it, then cut pasta into 12- to 14-inch-long sheets. Dust the sheets lightly with semolina flour and stack on the prepared baking sheets. Cover with a clean, lightly dampened kitchen towel, and repeat with remaining dough.
The rolling process can be meditative, but it also requires your attention to ensure the dough doesn't tear, warp or stick to itself. A little patience and awareness will help you turn out smooth, delicate sheets. How to roll out pasta dough using a machine. Making pasta from scratch isn't particularly difficult if you're using a roller , but it can be time-consuming at first. Leave yourself plenty of time for resting, rolling and shaping the pasta. Clear off your counters to give yourself ample work space. If you've never made pasta, take it on as a weekend cooking project rather than a weeknight meal.
Working with pasta requires all of your senses. You'll quickly learn that every batch is different, depending on everything from humidity and weather to the type of flour and size of your eggs. If pasta threatens to stick, dust both the pasta and the work surface with flour. If it's too dry, add another yolk. Your judgment is as important for success as the recipe.
And finally, though it can be hypnotizing, resist the urge to watch the pasta as it comes out of the rollers. Instead, watch as it enters the machine, using one hand to ensure it goes in straight and doesn't ripple or overlap onto itself. How to roll out pasta dough by hand. Anyone can roll pasta by hand, but it can be a challenge for beginners. Think of it as an advanced technique: Once you've developed a sense for working with pasta dough, you'll have a much better understanding of how it will respond to the rolling pin, how quickly it will dry out and how much flour is needed to keep the dough from sticking without overdoing it.
Before you begin rolling, line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
Cut off a quarter of the dough. Rewrap the remaining dough and set aside. Place the portioned-off dough onto a lightly floured large wooden or marble board or countertop. Pushing out from the center with the heel of your hand, flatten the dough into a circle. Use a long rolling pin to roll the dough out from the center, without going all the way over the edge. Continue rolling outward from the center, moving the dough a quarter-turn after each roll to maintain a circular shape. If the dough starts to stick, lightly dust it with flour and keep working quickly to prevent the dough from drying out.
When the pasta sheet is smooth and round, lay the rolling pin across the top of the circle from 11 o'clock to 1 o'clock. Wrap the shorter end of the dough circle around the pin and roll it a single turn toward yourself to create a tube of pasta around the pin. You'll be working with only about a quarter of the sheet at a time. Rocking the pin back and forth, use your hands to pull the two edges of the dough on the pin away from each other, stretching out the sheet until it's about the length of the rolling pin. Continue working quickly to keep the dough from drying out. If necessary, repeat until the whole sheet is smooth and translucent.
Cut the pasta into two or three sheets. Dust the sheets lightly with semolina flour to keep them from sticking. Stack dusted sheets on the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
Basic pasta dough presents many possibilities. You could cut it into tried-and-true noodles; trim it into sheets for a savory lasagna or rich, satisfying cannelloni; form farfalle (bow ties); or use it as a base for ravioli and tortellini. Mastering one style is impressive, but commanding all four — that's the stuff of advanced home cooks. How to make sheets of pasta
To cut noodles with a roller, run the pasta sheets, one at a time, through the cutting attachment, then toss with semolina flour. Gently fluff and separate noodles and pile into nests of single portions (about 3 ounces). Place on baking sheets lined with parchment paper and dusted with semolina, and cover until ready to use.
To hand-cut noodles, stack four sheets of pasta lightly dusted with semolina flour, then loosely roll into thirds lengthwise (like folding a letter). Cut with a sharp knife (in ½-inch increments for tagliatelle or fettuccine and into ¾-inch increments for pappardelle), continuing until all the dough is used. Gently fluff and separate noodles and pile onto prepared baking sheets into nests of single portions (about 3 ounces). Cover until ready to use. Both methods are shown in the video above.
For hand-torn noodles, pick up a single sheet of rolled pasta. Pinching about ½ inch at the corner with your thumb and forefinger, tear lengthwise down the sheet. Repeat, aiming for noodles of a consistent width. Toss with semolina flour. Gently fluff and separate noodles and pile onto prepared baking sheets into nests of single portions (about 3 ounces). Cover until ready to use.
To make fluted pappardelle, use a ravioli cutter instead of a knife to cut noodles, one sheet at a time.
Cut sheets of dough into 6-by-10-inch pieces to use for lasagna or 4-by-4 inch pieces to make fazzoletti (pasta handkerchiefs traditionally served with basil pesto).
Cut the sheets into 4-by-6-inch pieces, then boil in salted water, drain and pat dry. Lay out the cooked pieces and spread ¼ cup ricotta filling — or a mix of ricotta and chard (for a recipe, see the fillings chapter below) — onto each, along the short side. Roll the filled sheets into cylinders. In an 8- or 9-inch square baking dish, spoon ¾ cup tomato sauce, and carefully lay the cannelloni onto the sauce in a single layer. Drizzle with ½ cup tomato sauce, ½ cup heavy cream and ½ cup finely grated Parmesan. Bake, uncovered, at 400 degrees until brown and bubbly, about 35 minutes. How to make bowtie pasta.
Cut the sheets of pasta into 1 ½-inch-wide strips using a knife. Then use a fluted ravioli cutter to cut each strip into 2-inch-long rectangles. Place your index finger in the center of the rectangle, then use your thumb and middle finger to pull the top and bottom edges in toward the center. Remove your index finger and pinch the edges until they stick together. If the pasta isn't wet enough to stick to itself, dip your fingers in a little water and try again. Place farfalle in a single layer on remaining baking sheets lined with parchment paper and dusted with semolina, and cover until ready to use.
Place a 6-by-14-inch sheet of pasta on your work space and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. A quarter-inch below the crease, spoon rounded tablespoonfuls of filling, about an inch apart from one another. Moisten the entire strip very lightly with a spray bottle or damp pastry brush.
Lift the top edge of the pasta sheet and fold it to meet the bottom edge, letting it drape loosely over the filling. Starting at one end with dry fingers, squeeze out air bubbles by pressing the dough around the filling (but don't press on the filling itself). Press on the edges of the pasta to seal completely. Using a fluted pasta cutter, trim the pasta edges, making sure not to cut the folded edge, then cut between the mounds of filling to form the ravioli.
Toss the ravioli lightly with semolina flour, then spread in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
Repeat with remaining pasta. You should be able to yield about 80 or 90 ravioli from the standard pasta dough recipe.
Working one 6-by-14-inch sheet at a time, cut the pasta into 2 ½-inch squares, or use a 2 ½-inch biscuit cutter to cut rounds. As you cut, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
On a clean work counter, lay out about 15 pasta rounds or squares at a time.
Spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
Pick up the pasta pieces one at a time and fold in half over the filling, squeezing out air bubbles as you seal each tortellino, pressing the dough around the filling with dry fingers. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner to corner to form a triangle. Holding a tortellino in one hand, use the index finger of your other to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
Toss lightly with semolina flour, then spread the pieces in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
Repeat with remaining pasta. You should be able to yield about 80 or 90 tortellini from the standard pasta dough recipe.
Once you have a handle on the basic recipe, you can vary the flour, add flavorings and pair them with sauces that make their flavors stand out. Try whole-grain noodles with a hearty meat sauce, saffron fettuccine with shrimp and basil, green ravioli with a ricotta filling and herbed noodles with butter and Parmesan. Karsten Moran for The New York Times
Substitute 1 cup sifted whole wheat, spelt or farro flour for 1 cup 00 or all-purpose flour. Add extra egg yolks or water as needed, and allow dough to rest for 1 hour before rolling. Karsten Moran for The New York Times
Add a large pinch of saffron threads and a pinch of salt to a mortar and pestle. Grind finely, then add 1 tablespoon boiling water to make saffron tea. Allow tea to cool, then whisk into the eggs. Rinse the remaining saffron out of the mortar with another tablespoon of cool water and whisk into the eggs. Add to the flour in the recipe linked above and proceed from there. Karsten Moran for The New York Times
Steam or sauté 6 ounces (about 6 cups) baby spinach until just wilted. Remove from pan and spread out in a single layer on a parchment-lined baking sheet. When cool, squeeze the leaves thoroughly, a palmful at a time, then chop roughly. Purée in a blender with 2 eggs and 1 egg yolk, then add egg mixture to flour in the main recipe. Karsten Moran for The New York Times
Stir in ½ cup finely chopped parsley, chives, chervil, tarragon or basil in any combination to the eggs before adding to the flour.
If you've chosen to make a filled pasta, you'll want to make your filling while the dough rests. And there are so many ways to fill your shapes. Whatever you choose — whether greens, cheese, meat or vegetable — you'll need about 2 ¼ cups for a single batch of ravioli (and a little less for tortellini).
Use the freshest whole-milk ricotta you can find. If it resembles cottage cheese in consistency, drain it in a sieve lined with cheesecloth overnight to keep it from being too wet.
In a medium bowl, whip together 2 cups (16 ounces) whole-milk ricotta, 1 ½ cups finely grated Parmesan cheese, freshly ground black pepper, a generous pinch of salt and 3 tablespoons very finely chopped parsley, chives or basil (optional). Taste and adjust salt as needed. Cover and refrigerate until using.
Heat 2 tablespoons extra-virgin olive oil to a large frying pan over medium-high. When it shimmers, add 4 diced shallots and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 8 to 9 minutes, until shallots are tender and golden brown. Scrape shallots into a small bowl and set aside.
Wipe out the pan and return to medium heat. Add 3 tablespoons olive oil. When it shimmers, add 1 pound of trimmed, rinsed and quartered cremini or chanterelle mushrooms and a generous pinch of salt. Cook, stirring occasionally, until all the water evaporates and the mushrooms are tender and golden brown, about 10 minutes.
Push the mushrooms to the side of the pan, and in the clearing, add 1 tablespoon olive oil and 3 minced garlic cloves. Allow them to gently sizzle until they release an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the mushrooms and turn off the heat.
Scrape mushrooms into the bowl of a food processor. Add 1 ½ cups grated pecorino, 1 tablespoon very finely chopped thyme and 2 tablespoons very finely chopped parsley. Pulse to combine, then taste and adjust salt as needed. Continue pulsing, stopping to scrape the sides of the bowl with a rubber spatula, until the mushrooms are all finely chopped and no larger than a sunflower seed. Spoon the mixture into a bowl and allow to cool to room temperature. Add 3 tablespoons créme fraîche and stir to combine. Taste and adjust salt if needed. Cover and refrigerate until using.
Add 3 tablespoons extra-virgin olive oil to a large cast-iron pan set over medium-high heat. Crumble in ½ pound ground beef and ½ pound ground pork, and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, let it continue to cook, stirring occasionally, until all of the water has cooked off and it starts to sizzle, about 8 minutes. (You can also use cooked short ribs, from about 1 ½ pounds, stripped of bones and gristle, and shredded in a food processor. You should have 12 ounces of meat left over. Just proceed from here to the next step.)
As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and 2 diced garlic cloves. Cook until garlic starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and allow to cool to room temperature.
In the bowl of a food processor, combine meat mixture, 2 ounces finely diced mortadella, ¼ cup freshly ground Parmesan, 3 tablespoons very finely chopped parsley, ⅛ teaspoon freshly ground nutmeg, a large pinch ground cloves, 1 teaspoon salt and freshly ground pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add 2 eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate the mixture until you're ready to use.
Trim the woody ends from 2 large bunches Swiss chard (leaves and stems separated). Dice the stems into ½-inch pieces.
Set a large frying pan over medium-high heat. Add 3 tablespoons extra-virgin olive oil. When it shimmers, add 1 finely diced yellow onion, chard stems and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden. In the meantime, slice the chard leaves into 1-inch pieces.
Add the chard to the onions and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for about 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
Scrape chard into the bowl of a food processor and add ½ cup whole-milk ricotta, ½ cup finely grated Parmesan and ⅛ teaspoon finely grated nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until using.
It's time to cook and eat your pasta. A few tricks, like adding the right amount of salt, preheating your sauce and deploying pasta water judiciously, will yield the best plate of tagliatelle or ravioli you've ever cooked. Karsten Moran for The New York Times Unlike dried pasta, which should never be cooked past al dente , fresh pasta must be cooked through, but just barely. At first, the only way to know when the pasta is done is to taste it, so stand by the pot, tongs in hand, and taste repeatedly.
Eventually, you'll learn to tell when the pasta is ready by how it droops. Fresh pasta cooks quickly, often in 3 or 4 minutes. Have your sauce warm and ready before you drop the pasta into the pot. Cooked pasta should always be tossed with warm sauce — with the exception of pesto, which is raw — to ensure it gets coated properly. Cook pasta in plenty of heavily salted, boiling water. For four servings, use at least 5 quarts of water seasoned with ½ cup Diamond Crystal kosher salt or 6 tablespoons fine sea salt. Don't worry: Most of the salt will go down the drain. You just need to create a cooking environment that will season the pasta in the few minutes it spends in the pot.
Bring the water to a rolling boil before adding the pasta. Otherwise, it may pile at the bottom of the pot and stick to itself. If cooking noodles, stir them with tongs or a wooden spoon after about a minute to encourage them to separate.
Pasta cooking water, full of salt and starch, is a precious gift. It'll season and thicken sauces and help them cling to the pasta. If draining pasta in a colander, sneak out a cup or two before taking the pot to the sink. Instead of draining delicate ravioli and tortellini into a colander, use a skimmer, spider or slotted spoon to pull them out of the pot and set them gently into a waiting pan of warm sauce.
To refrigerate: Store fresh pasta in a single layer on a parchment-lined baking sheet. Cover with plastic wrap to keep it from drying out. Refrigerate for up to one night.
To freeze: Store fresh pasta in a single layer on a parchment-lined baking sheet. Freeze until rock hard and transfer to a freezer bag. If freezing noodles, divide them into about 3-ounce nests before freezing. To cook, drop frozen pasta into salted boiling water and cook for 4 to 7 minutes.
Fresh pasta is so flavorful and tender that just a drizzle of good olive oil and some freshly grated Parmesan will make it shine. But if you're in the mood for something more, try one of these classic accompaniments. (All will yield enough sauce for 4 servings of noodles or 6 to 8 servings of tortellini or ravioli.) How to make classic meat tortellini with tomato sauce.
Pour a 28-ounce can of peeled Roma or San Marzano tomatoes and its juices into a medium bowl and crush them with your hands. Pour ¼ cup water into the can, swirl and add to tomatoes.
Set a small Dutch oven or saucepan over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add 1 diced yellow onion and a generous pinch of salt. Cook, stirring occasionally, until onions are tender and golden brown, about 15 minutes.
Move onions to the edges of the pot and add 1 tablespoon olive oil in the clearing. Add 2 sliced garlic cloves, and allow them to gently sizzle until they release an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes.
Season with salt and 1 teaspoon dried oregano or 12 basil leaves, torn into large pieces, and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone.
Remove from heat and stir in ¼ cup olive oil. Pass sauce through a food mill or use a stick blender to purée. Taste and adjust salt as needed. How to make ravioli verdi with butter, parmesan and black pepper.
Set a frying pan with curved edges over medium-high heat and add 3 tablespoons of pasta cooking water, plus more as needed (the starch in the pasta water will help the emulsion stay together).
Bring to a simmer, then reduce heat to medium-low and add 8 tablespoons of butter, cut into 1 tablespoon-size pieces, a piece or two at a time while continuously swirling the pan.
Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add ¼ cup (1 ounce) finely grated Parmesan, freshly ground black pepper and salt. Swirl to combine, then taste and adjust salt as needed.
If the sauce continues to thicken, add more pasta cooking water, a half-teaspoon at a time, and continue to swirl.
Use immediately, or keep in a warm spot for a few minutes, if needed. If the sauce starts to separate, add a little more water, heat it gently and continue to swirl.
This yields enough sauce for 4 servings of noodles or 6 to 8 servings of ravioli or tortellini. How to make herbed pappardelle with parsley, garlic and pepper flakes.
Set a large frying pan over medium heat and add 6 tablespoons extra-virgin olive oil, 3 minced garlic cloves and ½ teaspoon red pepper flakes. Cook, stirring until the garlic threatens to turn golden, about 1 minute.
Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
Add just-cooked, drained pasta to the pan and toss. Add ¼ cup very finely chopped parsley and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If the pasta looks dry, add a little more pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed.
Remove from heat and serve immediately, with freshly grated Parmesan. How to make whole-wheat fettuccine with broccoli rabe.
Trim woody ends from 1 pound (about 1 bunch) broccoli rabe and discard. Slice the stems and leaves into ½-inch pieces.
Set a large frying pan over medium-high heat, and add 3 tablespoons extra-virgin olive oil. When it shimmers, add 1 finely diced yellow onion and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
Add broccoli rabe, ½ teaspoon red pepper flakes, a generous pinch of salt and 2 tablespoons water. Use tongs to turn greens until evenly wilted. Cook, stirring occasionally, until water cooks away and broccoli rabe is tender, sweet, and starting to brown, about 15 to 20 minutes.
Move broccoli rabe to the edges of the pot, and add 1 tablespoon olive oil. Add 3 cloves minced garlic and allow it to gently sizzle until it releases an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the greens.
Add ¼ cup pasta cooking water and just-cooked, drained pasta and toss. Continue cooking over medium heat for 1 minute, tossing continuously with tongs. If the pasta looks dry, add a little more pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Serve immediately, with 1 cup (about 2 ounces) freshly grated ricotta salata. Con Poulos for The New York Times. Food Stylist: Simon Andrews. Aya Brackett for The New York Times Andrew Scrivani for The New York Times Karsten Moran for The New York Times Elaine's fettuccine Alfredo. Craig Lee for The New York Times
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- Yahoo
My teens are making their own plans this summer. While my husband enjoys the freedom, I feel left behind.
As a work-from-home mom, I was worried about how to balance work with my kids' summer break. I hadn't realized that, as teens, they didn't really need me to keep them busy. I'm thankful that they're enjoying summer activities without me, but I miss doing things together. As a freelancer, I'm lucky to have a flexible schedule. But I'm faced with the pesky fact that if I don't work, I don't make any money, so that's extra difficult during this time of year. I can't afford to take an entire summer off to spend with my teenagers. Before the summer break, I tried to figure out how to get my work done and also create memorable experiences for my teenagers. I wrote out a schedule, with blocks of time each day to do something fun with them. I planned to get up early before everyone else, so I could work without missing time with them. It was all very ambitious and probably unrealistic. But when I checked in with my kids, I realized they had made a lot of summer plans without me. My teens no longer need me to have a great summer On the first day of summer break, I asked everyone what they'd like to do that day. And I discovered they'd all made plans … without me. They were hanging out with friends they didn't get to see during the busy months of school. One was looking for a job. One was taking summer college classes and working. They had tickets to a sci-fi fan convention. I dropped my youngest off at the pool with her friends and realized it was the first time she had gone without an adult tagging along. Some of the kids had summer camps and other planned activities, but I thought we'd still have lots of free time together. Instead, even when I did have time to spend with them, I had to make sure they weren't already busy. Our weeklong family road trip was extra special because we spent time together. But even then, the kids borrowed the car to go exploring without my husband and me. My summers used to revolve around my kids When they were little, I quit my job to stay home with them during the summer. I'd take them hiking, to the library, splashing in creeks, and — if I was splurging — to the zoo or museum. It was hard work getting them out and about. Sometimes it was lonely not being around other adults during the day. But along with being hard work, I enjoyed the freedom of doing whatever I felt like that day. We could take off to the mountains, or go swimming, or make ice cream. I was trying to make special summers for them, but those summers were special for me, too. Now, things are slowly shifting. I'm getting much more work done, but I've hardly been to the pool or the lake this summer. My kids have, though. They're still making memories, but I'm not experiencing these memories with them as often. I'm trying to enjoy this new change My husband calls this the Golden Age of Parenting. The kids are still around, but they're no longer in the exhausting stage where we need to be present every single moment. They don't need me to entertain them or even drive them places anymore. It's the way things should be, and I'm happy our kids are more independent. I know this is a preview of what things will be like in a few years, when my husband and I are empty nesters. I'll have more time for work. I'll have time for nights out with my own friends. I can pick up hobbies that fell away when the kids consumed most of our time. I also know I'm remembering all of the happy moments and forgetting the tantrums, carsickness, scraped knees (and, on one memorable outing, stitches). I miss piling everyone into the car to head off on an adventure on an early summer morning. But I appreciate that now, we don't do anything early on summer mornings if we can help it. We sleep in. Then, we all head off to savor our summer — sometimes together, but more often these days, independently of each other. Read the original article on Business Insider Solve the daily Crossword
Epoch Times
12 hours ago
- Epoch Times
Rice Bowls Are Quick on Prep, Easy on the Wallet
Rice bowls topped with tasty slivers of beef, chicken, egg, tempura or seafood have ancient roots in Japan and other parts of Asia. But the hearty, one-bowl dishes are also incredibly popular on American tables, given their wide variety and ease of preparation. These days, it's just as easy to find a smoothie-like acai bowl made with fresh fruit and granola when you're out to eat as it is a poke bowl comprised of raw fish, rice and other toppings. Ditto with a grain bowl that pairs a protein with fresh veggies for a complete meal.
