Decided that I wanted some Lasagna a couple of days ago, so I stopped the market last night and bought the required fix'ins.
Spent a couple of hours this morning cutting, trimming, mixing, and grinding Beef, Pork, Bacon, and spices into my legendary "Italian Grind."
Got the "grind" browned with the chopped onions, garlic cloves etc. and mixed in the Marinara Sauce, crushed tomatoes, and additional spices a couple of hours ago, and from the looks of it, it should be ready for the cool down and overnight rest in about 30 minutes or so.
I still have various cheese & mushroom duties to perform in the morning, along with boiling/cooling the Lasagna noodles.
Assembly should be completed by noon when I have to meet a new client at the brewery downtown (more rest for it in the cooler).
If all goes well (and I don't get high-centered at Kate's in the afternoon), I should be taking it out of the oven around 7:00 PM MDT tomorrow.
NOW I'm REALLY hungry!
Loyal?ÿ?ÿ?ÿ
Should I drop by?
Awful long drive for a 1 course meal Leon.
????
Rid the mushrooms.
Everybody knows the secret to great Italian cooking is in the blend of the cheeses.?ÿ I can respect you keeping a tight lid on your "grind" recipe, but you're not going to get off that easy with the short remark ,"I still have various cheese & mushroom duties.."
...so c'mon, let us in on the rest of the recipe!
I always thought the secret to Italian food was, Leftovers:
Bite your tongue! If it doesn't have mushrooms and garlic, it isn't Italian,
And black olives........
And black olives........
Got'em in layer No.3
Just came out of the oven a few minutes ago (YES...I got high-centered at Kate's last night, me bad).
I'm going to let it cool down and cut it into "portions" tonight (pictures later tonight IF I can find my camera).
Loyal?ÿ
BTW, in my travels over the last 50 years, the ONLY trip in which I GAINED weight, was a week in Italy!
"(pictures later tonight IF I can find my camera)"
It's been 3 days, We are all waiting...............
?ÿ
