I made lasagna for Ash and the Ice Man on Friday. It was decent. The sauce was the most spectacular. But I'll be the first to admit that I goofed on the bechamel and pasta (mostly because Ash and Ice Man can't publicly admit to it. It'd be unseemly).
Today, I looked into my pantry and realized that I still don't have anything to cook with except lasagna and ground meat. (I think I've pulled 3 pounds of ground meat out of the freezer this week. I was clearly stocking up for something.) The sauce wasn't half as elegant this time because I was running on ingredient leftovers and short cuts, but everything else worked perfectly. I almost felt guilty that I liked the lasagna I made for myself so much more (just look at it, six layers!), but then I tasted it, and just felt sorry for all the people in the world who aren't having lasagna for lunch tomorrow.
I also made my Paula Deen gooey toffee cake, an old favorite with the Eddie Bert crowd. I know you're rolling your toity eyes at Ms. Deen because her recipes involve things like "cake mix." I re-live the skepticism every time I make this. But if you're going to insist on making tempeh from scratch, you're going to miss out on this marvelous use of toffee. This is on par with Dave's cinnamon rolls and those ridiculous cranberry parker house rolls when it comes to surefire, knee buckling goodness. And it takes a 1/4 of the time.
Today, I looked into my pantry and realized that I still don't have anything to cook with except lasagna and ground meat. (I think I've pulled 3 pounds of ground meat out of the freezer this week. I was clearly stocking up for something.) The sauce wasn't half as elegant this time because I was running on ingredient leftovers and short cuts, but everything else worked perfectly. I almost felt guilty that I liked the lasagna I made for myself so much more (just look at it, six layers!), but then I tasted it, and just felt sorry for all the people in the world who aren't having lasagna for lunch tomorrow.
I also made my Paula Deen gooey toffee cake, an old favorite with the Eddie Bert crowd. I know you're rolling your toity eyes at Ms. Deen because her recipes involve things like "cake mix." I re-live the skepticism every time I make this. But if you're going to insist on making tempeh from scratch, you're going to miss out on this marvelous use of toffee. This is on par with Dave's cinnamon rolls and those ridiculous cranberry parker house rolls when it comes to surefire, knee buckling goodness. And it takes a 1/4 of the time.
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