Mother of Thousands.

In fall I bought a plant. Actually, I don't know it's name, but pretty :-)
After a week or so, I could see some tiny plants around it. I very gently replanted them, and this is how one of them look like now.

It has lots of tiny new plants on its leafs, and a quick look around my garden and other pots..... the name suits it perfectly :-) Some call it invasive, maybe I will later as well.

I love the green colour it has, so fresh. I just repotted it, not a good time I know. But the first pot I put it in was small, I didn't know them what it would turn out to be. And it is growing fast.
Read on the internet that it can get more than 1 meter.... I guess if it likes the summer here, I will have to repot it again.

The other little plant died for me, or it looked so ugly and half dead that I threw it out. My guess is too much direct sun light. But I only got rid of it because, I already had new little plants :-)
This is what it looks like now, just repotted, so still wet soil.

I hope they can handle the summer here. In my little garden the temperature will be above 50 degrees celcius for minimum 2 months.

I have them in pots, so I can move them around. Then I can place them where there will be a little shadow during the day.
If any of you have suggestions for plants, that like the high temperature and sun, please let me know.

Salsa Aglio Olio Peperoncino.

This recipe, I think, is one of the simplest you can find. Also called Pasta A.O.P. And P is not for pomodoro, which doens't belong in this dish.
It is garlic, oil and chilli.
Each of you can add after taste, but I love love garlic, and I like it hot.
I made the pasta myself, and of course it will be much quicker if you buy it. For this recipe, I like the fresh pasta, soft, not al dente.

For the pasta dough:
200 g Pasta flour/Durum wheat flour/or what you prefer.
2 no of eggs. Keep a little back, and see if you need it all.
Then you knead, knead and knead, till your biceps are sore :-) around 10 min, You can feel it when it is done. I'll bet this is as good as push-ups, which btw still is my plan to start with again....soon.
Let the dough rest for 15-20 min.

I used a pasta machine, actually I've never tried making it without one, and made fettuccine.
While boiling the pasta (about 5 min) in lots of water and salt, I made the salsa.

Ready to cook.

2 Sliced garlic cloves, or more
Chilli, as much as you like
2 tbsp of Olive oil

Heat the oil, add the garlic and sweat shortly, add chilli and let it toast a little. Toss the hot boiled pasta in it and serve.
It doesn't need much time on the heat. I like the garlic to be a little crispy, but be careful not to burn it, it turns quickly from light to dark brown. And if it becomes too dark or burnt, it gets bitter and you have to start over.

Enjoy!

Let me know if you have any good tips for making different doughs. I would like to try to make one with high content of fiber, and still haven't tried to make one with semolina.
Though, next time, I'll make it a different colour :-)