Nailed it!

There is a hilarious photo on the interwebs that just make me giggle and, after last Tuesday night, it definitely hits closer to home.


Although my situation had nothing to do with baking and creating what looks like a very difficult Cookie Monster cupcake, this recipe was actually much easier which makes it even more pitiful in my case.  I chose this Pumpkin Agnolotti from Bon Appetit because it sounded insanely good and was quick to boot. I was super tired after the kitchen, but got right to work on these when I got home. Reason number 4,023 I married David –  the two of us can sit and talk for hours and hours. So you can guess what happened, right? I made the pumpkin raviolis and then placed in the colander after boiling to sit while I made the sauce. Yep, we start chit chatting and I come back 30 minutes later to a pile of coagulated pumpkin won tons. Ha! I made the decadent butter and creme fraiche sauce anyway and plopped my now pile of pumpkin/wonton goodness in the sauce. It all fell apart, but I was so tired, I said “screw you agnolotti” as I threw my fist in the air as a very weak sign of defiance and then helplessly plopped the finished pumpkin/wonton mass in our bowls. But you know what? It was still freaking delicious and we ate with sloppy abandon. Heck, I’ll take that 30 minutes of talking to David over perfectly pretty pumpkin ravioli any day. And for your viewing pleasure (I’m sure you are giggling too right along with me), here is the photographic evidence.



Oooohh pretty Pumpkin Agnolotti from Bon Appetit


Not-so-perfect Pumpkin Agnolotti

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