Bargains, A Recipe, and Local Events

Yesterday, I went to the Goodwill to pick up some new work clothes for Calvin.  He just started a new job (Thank you, God!), and needed a few things for the dress code.  I went in with a $20 clothing budget in mind.  I was able to get him a nice pair of Eddie Bauer khaki pants (would have been $65 if bought new!) and two nice polo shirts.  I was happy to find that one of the shirts was 50% off!

So, there was enough left in the budget that I was able to go look at the dress rack for myself.  I found another April Cornell dress!  (What are the chances?)  It’s a pretty periwinkle color.  I just need to do some slight altering in the shoulders, and it should fit perfectly.  Calvin was thrilled to see everything when he came home.  
While we were at the park on Monday, I noticed a sign advertising summer concerts.  When I got home, I checked out their website.  I found the list of free concerts, and made note of a couple that I thought we might attend this summer.  (Emily, you know I’m linking this just for you!) :)  We’ll be wimping out on skipping this weekend’s family triathlon, though…
I have an endless bunch of parsley that we got at the Farmer’s Market on Saturday.  In an effort to use it, I decided to make up a ravioli recipe that involved parsley.  (Unfortunately, it didn’t use up as much parsley as I had hoped.)  Calvin and I thought it was pretty good, but Gen didn’t want to try it.  She just licked all the olive oil out of her bowl instead.  
Herb Ravioli
Dough:
3/4 cup whole wheat flour
3/4 cup all-purpose or kamut flour
1/4 tsp salt
1 egg, beaten
1/8 cup olive oil
1/4 cup water
Filling:
1/2 cup roasted pumpkin seeds (I used Nourishing Traditions Crispy Pepitas recipe.)
1/4 bunch fresh parsley or other herbs (about 1 cup)- leaves, not stems
Olive Oil
1/2 cup grated Fontina cheese
Salt & Pepper
To make the dough, combine all ingredients, and knead into a ball.  (The KitchenAid dough hook works well.)  Roll out onto a floured surface about 1/8″ thick, and use a 2″ circle cookie cutter to cut out rounds of dough.  
Grind the pumpkin seeds in a mini chopper or food processor into a fine meal/crumb texture. Add parsley, and process well.  Drizzle in olive oil, until it resembles pesto.  Scrape into a bowl. Sprinkle in salt and pepper and grate in cheese.  Stir until combined.  
Place spoonfuls of filling onto half of the rounds of the dough, and top with the remaining halves.  Use a fork to pinch the dough edges together, to seal in the filling.  Boil in a pot of boiling water for 5-6 minutes, or until they float.  Serve with a drizzle of olive oil, sea salt, and parmesan, or with your favorite sauce (probably a cream sauce, rather than tomato).  Maybe make some cheese ones for the kids, if they’re scared of green filling.  (Note: I had a bit of filling leftover.)
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