Been making lots of peanut butter and pairing it with honey. It’s hard to find raw peanuts but we managed just fine with lightly salted ones from Smart & Final and we all enjoy this recipe from kitchn.

How To Make Boba & Bubble Tea at Home from The Kitchn

Makes 1 drink

What You Need
Ingredients
1/4 cup dried boba tapioca pearls per serving (NOT quick-cooking boba)
1 to 2 tea bags per serving, any kind
1/2 cup water
1/2 cup sugar
Milk, almond milk, or sweetened condensed milk
Fruit juice or nectar (optional)

Equipment
Saucepan
Bowl for holding the cooked boba
Measuring cups

Instructions
Combine the boba with water: Measure 2 cups of water for every 1/4 cup of boba being prepared into a saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to the top of the water.

Cook the boba: Turn the heat to medium and cook the boba for 12 to 15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12 to 15 minutes.

Prepare the sugar syrup for the boba: While the boba are cooking, make a simple sugar syrup to sweeten and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.

Prepare a strong cup of tea: This can be done either while the boba are cooking or ahead of time. Allow enough time for the tea to cool completely before making the boba. Bring 1 cup of water to a boil. Remove from heat and add the tea bag (or bags); use one tea bag for regular-strength bubble tea or two for a stronger tea flavor. Remove the tea bag after 15 minutes and chill the tea.

Store the boba until ready to assemble: Once the boba have finished cooking, drain them from the water and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged. Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will gradually harden and become crunchy as they sit.

Make the bubble tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba.

Recipe Notes
Very chilled bubble tea: For an extra-chilly bubble tea, combine all the tea, milk, and/or juice, but not the boba in a cocktail shaker. Add a few ice cubes and shake for 20 seconds. Pour into a tall glass and add the boba.
Shortcut boba: If you want immediate gratification, just cook your boba until they are tender, 5 to 10 minutes, and use them as soon as they’re cool. This kind of boba doesn’t keep for very long (turning rock-hard in a few hours), but is delicious if eaten right away.
Saving leftover boba and making boba for later: Boba are best if used within a few hours of cooking, but will keep refrigerated with simple syrup for several days. The boba will gradually harden and become crunchy as they sit.

HRJ has been cooking for us and he recently made a bolognese with a Barbara Lynch pasta recipe. This dough has some serious chew. We rolled to KA #6 and then hand cut them into pappardelle. They were a bit too thick but very, very good. I don’t know what flour he used but we made it for AZ+G (using KA unbleached AP flour) and then again the next day for ourselves (using Gold Medal unbleached AP flour), both rolled to #6 and then rolled through the spaghetti attachment. We pureed the puttanesca the second time. The KA flour was definitely toothier. This dough works very well for spaghetti. Bring the water to a boil and then cook for 1-1.5 minutes. Our sheets always roll out a little wavy, but so do the sheets in the referenced blog recipe so we don’t feel that bad…yet.

Homemade Fresh Pasta Dough
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon salt, plus more for pasta water
2 large eggs
4 large egg yolks
Directions
1) Combine flour and salt in a small mound on a clean work surface. Using your fingers, create a small well in the center of the flour.Crack the whole eggs into the well, then add the egg yolks. Whisk the egs gently with a fork, just to break them up a little.
2) Continue to whisk the eggs, slowly incorporating flour from the perimeter of the flour mound. Do this slowly until the dough becomes too stiff to mix with a fork, and then use your hands to continue mixing. You may not need all of the flour (I didn’t), so only add more until the dough starts to come together and doesn’t stick to your hands.
3) Once enough flour has been incorporated, push any excess to the side, and continue to knead your ball of dough until, as the book says, “it feels as soft and supple as your earlobe.” This could take anywhere from 5-8 minutes.
4) Once your dough is sufficiently kneaded, cover it with a light dusting of flour and plastic wrap, and let it rest for one hour.
5) When ready to roll, set your pasta maker to it’s widest setting, and cut your dough in half. Begin by running each half through the machine on it’s widest setting.
6) Continue to run each piece of dough through the machine, moving up the settings as you go. Our machine has 9 settings, and I didn’t run the dough through all 9, but probably 6 or 7 of the settings. You are looking to gradually thin your dough, so if it’s soft and supple and not tearing or ripping, you could try to skip one setting, say go from 5-7 without putting it through 6. If the dough does tear or start to shred, simply gold it over itself, and run it through a wider setting again until smooth. Continue until your dough has gone through the thinnest setting.
7) At this point, your dough is ready to use! You could keep it in sheets and use it for lasagna, but I’d suggest running it through a fettuccine or spaghetti attachment like we did here. For thicker pasta like a papperdelle, you could use a pastry cutter and make 1″ strips – it’s really up to you! Cook immediately (for 3-4 minutes, until it rises to the surface of a pot of boiling water), or freeze. To freeze, simply wrap pasta strands around your hand, creating a small nest, and place on a floured baking sheet until frozen. From there, they nests can be transferred to a tupperware for more long-term freezer storage.