Friday we had a new job/Early Valentine's celebratory dinner at our favorite local restaurant. Our friend the waiter was there, and I asked him about their ricotta gnocchi. Mainly how theirs were so perfect and mine always fell all to hell.

Did you know that they just keep one big pot of water boiling for all the pasta all night? So the water they cook their pasta is much, much starchier than the water you use at home. He said Evan (the chef/owner) also says to use twice as much butter as you think you should. Which I, um, already do.

Saturday I made french toast with leftover challah- using the highly flavored recipe from A New Way To Cook. I don't even like french toast, but I liked this. Citrus-maple delight.