FOOD.

Acorn Squash Ravioli with Cranberry Walnut Sauce

I used this recipe.  So, if you go to the link, it's all about climbing those culinary mountains and attempting recipes that seem really hard, etc. etc.  Well, I climbed that mountain, got to the top, and thought, "Ummm... someone get me the hell down from here."  It took a good 3 hours to make this, which isn't too bad when you think about it, except that it's a pretty strenuous 3 hours.

So, when I first attempted to roll out the dough with my "rolling pin"* I thought "wtf" because it all stuck to the pin.  Anytime you see that you have to use a "lightly floured" or "slightly floured" surface when working with dough, that's a flat out lie in my opinion.  The only way I got through making this was by having a pile of flour next to me to slap the dough with any time it got sassy with me.  Flour: use it often and much.  I forgot to wet the edges before sealing them, which doesn't seem like it was too much of a problem.  I think I may have just overstuffed a couple of them that didn't seal properly and they opened up when I was cooking them.  I got 15 pieces out of the recipe.

Anyway, I was exhausted and frustrated up to the very end when I was making the sauce and thinking, "I don't smell any sage! All I smell is butter! My whole house smells like butter! ARRRG!!! Why didn't I just pick up some cold buffalo wings at Vons?!!"  Then I just poured the sauce on the ravioli.  And I took a bite.  And the recipe makes for some pretty damn tasty ravioli.

Bon appetit.

*I don't own a rolling pin.  I used a tall glass that's the same circumference throughout.  Then I used the opening of the glass to make the circles in the dough.  Genius, I know.