I've made the pork ragu in this recipe and it is wonderful. I did not make the semolina gnocchi because I do not have semolina. (btw, I think the gnocchi are more dumpling-like and less gnocchi-like) Pork Ragu with Semolina Gnocchi Serves 8 For the pork ragu Canola oil 4 pound bone-in pork shoulder (approximately), trimmed of excess fat 2 - 3 slices bacon, chopped 1 cup chopped onions 1/2 cup chopped carrots 1/2 cup chopped celery 3 - 5 garlic cloves, minced 1 tablespoon tomato paste 1 cup dry white wine 2 tablespoons cider vinegar 1 (28-ounce) can whole tomatoes, with juice 1 cup chicken stock Pinch red pepper flakes Pinch of sugar Kosher salt and pepper 1 tablespoon minced fresh oregano Parmesan cheese, to serve For the semolina gnocchi 4 cups whole milk 1 cup semolina flour 1 cup grated Parmesan, divided 3 eggs yolks, lightly beaten 1 teaspoon kosher salt Preheat oven to 325 degrees. Pat the meat dry and season with salt and pepper. In a large Dutch oven, heat a few glugs of canola oil over high heat. Sear the pork shoulder on all sides until golden brown. Remove it from the Dutch oven and set aside. Reduce the heat to medium. Add the bacon and let some of the fat render, about 5 minutes. Add the onions, carrots, and celery and cook until soft and translucent, another 5 - 7 minutes. Toss in garlic and continue to cook for another 30 seconds. Add the tomato paste and cook over medium heat, stirring for 2 minutes. Pour in the wine and cider vinegar and reduce by half, turning up the heat if necessary (you want some good bubbling action here). Meanwhile, use a pair of kitchen scissors to cut the tomatoes into large chunks while still in the can. Add the tomatoes with juices and chicken stock to the Dutch oven. Nestle the pork into the sauce and season generously with salt, pepper, a generous pinch of red pepper flakes, and a generous pinch of sugar. Bring the mixture to a boil, cover, and transfer the pot to the oven. Cook for approximately 3 hours, turning the pork once, until the meat easily falls apart with a fork. Remove the pork to a large cutting board while still fairly hot. Stir the minced oregano into the sauce. Remove excess fat, discard the bone, and carefully shred the meat; it is harder to "pull" once it has cooled. (I either wear heavy-duty rubber gloves on my hands or use my new "bear paws," but two large forks would work, too.) Place the shredded pork back into the Dutch oven and toss with its sauce. Cool to room temperature; refrigerate overnight. The sauce will naturally thicken (and the fat will congeal) as it cools, allowing all of the flavors to marry. To serve the ragu, reheat on medium-low until warm, adding additional chicken stock or water if you want a less thick ragu. Adjust seasoning, if desired. (I usually add some more chili flakes and another splash of cider vinegar.) Serve with warm semolina gnocchi, although this would also be delicious over Parmesan grits or pappardelle. For the semolina gnocchi, heat the milk in a heavy pan until a ring of bubbles form around the edges. Using a wooden spoon, gradually stir the semolina flour into the pot. Continue stirring constantly and firmly (there will be a bit of resistance) for 15 - 20 minutes, making sure to clear the bottom and edges of the pan. The mixture will be very dense and should pull cleanly away from the sides of the pot. Remove the gnocchi from the heat and let cool for a minute. Stir in the 2/3 cup grated Parmesan, then the yolks (with vigor so the eggs don't scramble) and salt. Transfer the mixture to a mixing bowl, cover with plastic wrap, and chill overnight. Preheat oven to 375 degrees and place rack in the uppermost position. Use a small spring-form ice cream scoop to shape even-sized balls of gnocchi and place on a greased baking sheet or dish. Sprinkle with remaining Parmesan and bake for 15 minutes, until the Parmesan begins to turn light golden brown. Allow to cool for a few minutes before serving. Arrange gnocchi in the bottom of pasta/serving bowls, ladle ragu over top, and serve warm. Garnish with freshly chopped herbs and grated Parmesan, if desired. 12.05.11 6:00PM Nealey Dozier Here is a link that might be useful: The Kitchn Pork Ragu with Semolina Gnocchi

This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean.

Sure try it on paths as long as they don't pose a trip hazard. Other ideas: trays for potted plants serving tray for backyard BBQ/picni drip guard for under car in garage base for anything that you need to catch drips depending on size of them -- could you drill holes & zip tie corners together to make a compost bin or raised garden bed frame for deeply rooted plants. Use container soil for a container garden that doesn't need as much watering because it touches the earth as lid on compost tea buckets to keep flies out or worm bin lid muddy boot tray pet foot tray

So I picked up these: http://www.ikea.com/us/en/catalog/products/20233683/ They might be great for some. I found they fit just fine in an akurum (old version) 15" ikea shallow drawer, though they are meant for the new system. They hold a large amount of flour, sugar or other dry goods, the lid is clear, and I thought I'd be able to pull open the drawer and scoop away, neatly and easily. But the darn lid doesn't close well, and you pretty much have to get the whole bin out of the drawer and fiddle and mash it to get a good seal, which kinda defeats my purpose... Oh well. Back to imperfect counter canisters until I find a better solution. Meanwhile, I put the bins to use with overflow dry goods, not bothering to seal them (which of course means anything open goes in its own sealed bag.)