Today, I take this very same sweet dough, roll it out into a rectangular shape, then kick it up a few notches, by smearing a generous amount of butter, handfuls brown and white sugar, and a thick dusting of cinnamon bark powder, which then combine together into a thick syrup through the alchemy of heat, and we have our cinnamon roll, the culmination of eight hours of labor.
This works with any mushroom type, and the texture is wonderfully smooth and creamy and coats the bigger pasta types beautifully.
And of course the Portraits and they all have names:
Mahogany, Copper, Meanie, Marilyn, Cotton, Snowflake, Nefertiti, Nessa, Muffy, Yalamay, Zora, Nuru, Pumpkin, Sidekick, Buttercup, Sooty, Sheela, Sophie, Scrappy, Rosie, Jamie, Angelina, Sweet thing, Cruella DeVille
First I smell the bacon slowly frying with half rounds of sliced onion, pale yellow, almost white Hungarian peppers, and rich red tomato from the garden. When the meat was just cooked, the onions and peppers just wilted, he slipped the half rounds of tomato and cracked a few fresh eggs on top, making little spaces where the egg whites would run and cook evenly. When it was cooked, he served it with a thick slice of toast and warm tea with lemon in it.
Hungarian egg pasta dumplings. Handmade, cut from loose batter into boiling water. Simple ingredients: Flour, eggs, salt. That’s it. But like any pasta, it takes elbow grease, time and a desire to make and clean up a huge mess.