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If there’s one thing I know about lasagne, it’s this.
My mom’s recipe is the best one.
I’ve never tasted it’s equal.
Which leads me to the second thing I know about lasagne.
Sometimes, getting exactly what you want require cheap, grocery store tomato sauce, cottage cheese, and dried pasta.
Sure, I’ve localed it up a bit with some fantastic locally raised beef and parsley from my garden, but this semi-unusual way of preparing lasagne is the way I was taught, and as we’ve already discussed, it’s the most delicious way to do so. Why break something that works so beautifully?
This is not to say that I will never foray into fancy lasagnes with handmade noodles and fresh tomato sauces, but I doubt I will ever abandon this one.
Those of you who know me well know I live by lists. Lists of lists. They help me stay focused, complete teeny tasks I mightwould definitely otherwise forget were they not written down. My BFA in stage management was, in large part, composed of and achievedby making calendars, schedules, and lists.
The little wedding cake (ha) I’m making sure feels a lot closer from this side of my trip home than it did from the other. I am not a professional baker and therefore do not have a mass of trusty recipes and finely honed techniques in my pocket ready to be whipped out a few days before the wedding. With that in mind, I’m spending much of my time over the next ten weeks (gulp) testing recipes, practicing decorating techniques, adapting recipes I like to high altitude (just in case I wasn’t nervous enough about how the cakes will turn out), and ensuring that I’ll have everything I need to I fly across the continent to take over my mother’s kitchen for several days of cake madness.
But hey, I have a plan. And for you fellow list-aholics – you know who you are – I couldn’t help but share.
A couple months ago, I introduced you to Sierra & Sean, some of my closest friends who, in just under six months, will be returning to our hometown to get married. A weekend in the mountains with close friends & family, beautiful Colorado autumn, and stellar meals are on the docket for their October wedding: it’s going to be a blast. And in addition to participating as a bridesmaid, I’m tackling a wedding project that Sea and I have talked about for years: I’m making their wedding cake.
In a moment, I’ll show you how to make this tasty dessert. It’s easy. It’s delicious. It’s summer in a ramekin. I’m horrified that I’ve never made it before.
But first, a public service announcement.
Don’t be scared of ugly fruit.
A blemish, a torn bit of skin, or an asymmetrical shape do not a bad fruit make. Just like a frizzy hair day (read: every day I spend in the South) doesn’t make me a bad person. Contrary to what grocery stores would have you believe, not all squash produce pops out of the ground coated in wax and uniform in shape and size. Embrace variety.
“Seconds”, as you’ll see and hear them called, can provide an extremely economical way to buy fresh, local produce in bulk. While Grade A (code for pretty freakin’ perfect) produce is usually sold at the farmers market by the quart, pint, or pound, seconds are usually sold in bulk for a very low price so the farmer can avoid trucking home boxes of excess, super-ripe produce.The first batch of peaches I bought this season (about a month ago, amazingly… NC peaches ripened in mid-May) were seconds, and instead of paying $5 a quart, I paid $2 for an entire bagful that is now mostly sliced and in the freezer. This week was even better: the peach lady only had seconds available by the time I made it to the market, asked me how many I wanted, and wouldn’t let me pay her a dime for the eight peaches she placed gently in a bag.
Not too shabby, right?
If you frequent farmers markets or buy directly from farm stands, keep your eye out for seconds. Some vendors will have a seconds section, others keep them to the side until the Grade A produce is sold. If you don’t see any, ask! Chances are you’ll get a sweet deal.
Spring has most definitely sprung in North Carolina. And from the looks of Facebook statuses from friends across the country, it has sprung in many other places, too. It’s a time for swapping socks for flip flops, coats for t-shirts, and huddling in a blanket for lounging on the balcony.
But I also love the rainstorms. The thunderheads that roll in over the afternoon and burst into lighting and rain as night falls.
These nights call for cozy. These nights call for soup.
Soup is pretty easy cooking. Some of my meals literally seem to use every one of the dishes in my kitchen, but soup pot’s got my back. It’s totally cool with me spending the rest of the evening watching West Wing instead of cleaning up from dinner. The cutting board, on the other hand, gets quite a workout.
Don’t forget to enter to win a free jar of freshly made strawberry jam! Straight from my kitchen to your breakfast. You have until midnight!
How to Enter
1. Leave a comment on this post answering this question: Which recipes or types of food would you like to see on 30 Pounds of Apples? OR
2. Like-a-dee-like 30 Pounds of Apples on Facebook. OR
3. Do both, and enter twice!
Enter before midnight on Friday, May 20, or you’ll turn into a pumpkin and you’ll have no jam. Winners will be announced on Saturday, May 21.
More recipes to come this weekend… the glory of a weekend with hardly any shifts at work!
The autumn colors have really taken hold here in North Carolina. The forests are alight as the leaves brighten and begin to thin. The drive between my apartment and my office is a breathtaking experience, and every morning becomes more spectacular.
Folks, we live in a beautiful country. And more than the stunning scenery, the fertile soils, and the glittering cities, the most beautiful part is that each of us has the opportunity to contribute to the leadership and policies that shape our nation.
No matter where your politics lie, I urge you to go vote today. Tune out the dizzying spin, find some reputable sources of information, and make a plan to get to the ballot box. Leave work 30 minutes early. Google map your polling place. Participate. Think carefully about what your vote means to you, your neighbors, and the millions of people that live and work around you every day. Then fill in the bubbles, slap on your free sticker, and encourage your friends and co-workers to follow suit.
If heaven is real, then I really don’t think it’s made of puffy clouds and golden harps. I rather imagine it must be filled with endless tables, buckling under the weight of all the chips, dips, cheeses and crackers (all calorie-free, OBVIOUSLY) that a person could possibly want. Really, is there a better way to eat than scooping up succulent dips and salsas with crisp, salty shards of simple carbohydrates?
My obsession with chips is pretty severe. I’m hopeless at Mexican restaurants. Those continuously re-filling bowls of free chips and salsa at the start of the meal virtually guarantee that I’ll be in a food coma before my main course even arrives. I’m pretty shameless about them at potlucks and dinner parties, too. But unless I am hosting a party of my own, I actually avoid buying them: if I have chips in the house, there’s like a 70% chance that I’ll skip cooking dinner and simply dine on chips and salsa instead, strangely able to justify it by pretending they are vegetables. Sad, I know.
But I’ve found a little loophole. As long as I have corn tortillas in my fridge (which is pretty regular) I can make teeny batches of chips whenever I like! Satisfy my cravings without overdosing! Plus they are baked, which in the chip world, is code for healthy! (Right?)
It’s shockingly simple. Cut tortillas. Spray with cooking spray and salt. Flip over and repeat. Bake. Eat.
Last week, I announced my most recent project: I published a calendar for 2014 full of some of my favorite photos from the blog! To celebrate, I hosted a giveaway to one of you!
And the winner is CathieJ!
As to her favorite month, she replied, “February. Both my husband and I were born in February. I also love to stay inside during the cold snowy month and indulge in my favorite things: crafting and baking.”
Congratulations Cathie! (Please check your email so we can arrange shipping.)
Thank you to everyone who participated. I hope you’ll consider ordering a copy of the calendar, available now on Lulu! Use the discount code FBC18 to get 18% off, or FREESHIP to get free shipping!
