C & O's!!

We went to one of our favorite restaurants the other day with a bunch of friends, the occasion was Josh Whites birthday. We love hanging out with all these people, we are blessed to have such great friends! Happy Birthday Josh!

It is called C & O's, it's Italian food and it is located up in Marina Del Rey.

The Group

Isla and Tio David

Bo can't get enough of her.

Our long lost friend Don Lee! We have missed him!

Our little family

We basically go to this place for the bread knots, they are these little hot doughy bite sized pieces of garlic bread covered in oregano and salt, they come out so hot they burn your mouth, and you could eat about 90 of them.

Keep em comin!!!

The Avila's

The Whites

Our whole group on the end of the pier. It was so cold. I feel like no matter what season we have been down there it is always freezing!

Home made pasta for my Love

On our last date night Hannah and I went to an Italian restaurant in Temecula called Francescas (highly recommended) and we split a lobster ravioli dish that was about $18 dollars. I was driving to work a couple days after and thought about how expensive raviolis are at restaurants and about how I have never made raviolis before so I decided to go for it. My first effort was at uncle George and aunt Cindy's house but I didn't like the way the pasta tasted it was chewy and tasteless. I found a pasta dough recipe that was adapted from Thomas Keller's French Laundry Cookbook which turned out perfect. Here is a look at my second attempt at raviolis in my own kitchen.

Ingredients you will need: 6 large whole eggs plus 1 large egg yolk, 1 + 3/4 cups of all purpose flour, 1+ 1/2 teaspoon of olive oil, 1 table spoon of milk

work the eggs, oil and milk into the flour. I had to add more flour to the recipe until I was able to form it into a ball. The recipe also said to knead the snot out of this dough so I kneaded for like 30 minutes. I need to go back to the gym as you can see in these photos.

You can pretty much stuff raviolis with anything. I went with real crab meat, leeks, sage, garlic, mushrooms and ricotta cheese mixture

The finished product, Hannah really liked it and I was stoked that the pasta dough was tender and flavorful.

The sauce was made with fresh carrot juice, sun dried tomatoes, leeks, garlic, and butter. The fried Sage leaves were a great addition to the raviolis. Hannah made a caprese salad and I cooked some asparagus to go along with them. The entire meal cost about $20 dollars and we could have fed around 8 people however I spent a total of 4 hours in the kitchen. We would like to host a pasta night soon so let us know if your interested.