• Personally speaking….

    Just the thoughts and cookings of a software engineer that likes to make foodstuffs from time to time in the bay area of California.
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    How to get to Amici's from the hotel

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    Carmelized onion, eggplant, tofu and pasta

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Lasagna, Salad, Bread, Herb Dipping NomNom

Lasagna! Nom! For mother’s day, I made lasagna. I was given the choice to cook whatever so I started making the spaghetti sauce and then asked which is preferred. Neither. So, I took some sauce and froze it and made lasagna with the rest! Best of both worlds.

Also, I cut up some of the lasagna and froze it. I can’t wait to pull it out at a later date! I have no idea how to cook it but I’ll figure it out. šŸ™‚ Sorry so late in posting my dinner but I got distracted.

Summer school is starting!

Dinner: May 11, 2008

  • Jo Mama’s World Famous Lasagna
    I don’t use many noodles… maybe 6. I’ve tried this a few ways and found that the wine wasn’t a deal breaker for me. It seemed such a waste to use just a little bit of a bottle and the bottle sit around unfinished forever. I also use more garlic… probably around double what’s called for. When I want it spicy, I use two pounds of Johnsonville Hot Italian Sausage. When I want a little kick, I just use one and the rest can be homemade turkey sausage or mild. I’ve made this with just one pound of homemade turkey sausage and it was good. I went for the full hot kick for mother’s day.
  • Warmed loaf of bread
    I looked all over for a frozen loaf of bread that I would thaw and cook but couldn’t find one. I grabbed a fresh baked loaf from the deli. Near the end of the lasagna baking, I put the foil-wrapped loaf in the oven to warm up. Better than nothing!
  • Carrabba’s Bread Dipping Spice
    I love this stuff! I use barely any olive oil so it’s basically me dipping the bread into an herb mixture. šŸ˜‰ Mom preferred butter. Fine with me! More herbs for me. I have found that fresh parsley is much better in this than dried. The rest of the herbs I use are dried. I just stir it some finely diced parsley in with the rest of the herbs. I don’t pulse it or anything. I also use more garlic than called for… of course. I’ve noticed how much the olive oil matters. I couldn’t find the kind I used before so went for a light one. Not the same. I think the one before was in a dark bottle and labeled for dipping.
  • Salad
    Bag o’ salad greens, cucumbers (had to peel cause she had the non-English one), roma tomato, etc. Balsamic dressing.
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One Response

  1. […] Leftover lasagna from the freezer, little square: 12? Salad (spinach, 1/2 apple, sprinkle of dried cranberries, sprinkle of walnuts, […]

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