It’s what’s for dinner.
I christened my new lasagna pan today. Made it a combination of local and organic foods. Sort of followed what my mom would have made. The basic cheese layer: mozzarella, parmesan and ricotta, mixed with two local eggs. The cheeses were from Wegmans.
The meat: half Boarmans’ sausage and half England Acres ground beef.
The lasagna sheets from Wegmans were fresh, thin and melted in your mouth. The tomato sauce was their organic Grandpas recipe. I didn’t measure. I didn’t follow any recipe, just winged it. Sometimes that getting back to basic cooking is so satisfying.
This dish will make six dinners. Four will go in the freezer, and after tonight, one this weekend. Made any real food from scratch lately?
hocofood@@@
AnnieRie Unplugged 