Pasta sauce and Halloween


A smattering of ingredients for tonight’s pasta sauce

Had whole wheat crepes this morning. They were better than normal. I put two eggs in instead of one and a higher milk to flour ratio than normal. I’ll do that from now on. Even when making thick crepes, they’re softer and nicer than they were before. The one drawback of whole wheat flour is that it’s lumpier than white. A little stirring is all that’s needed.

It’s Halloween tonight; the plan is to head out somewhere along Broadway.

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