Tonight’s dinner

My computer problems appeared to involve some disk errors, so I started a Microsoft check disk operation.  For your convenience, you can’t do anything else with your machine for the 6-7 hours it takes to check a two terabyte drive, so I had tons of time to kill.  In a future blog post, I’ll describe the computer I built a few weeks ago, and my trials with two failed motherboards, but that’s another story.

Since my desktop was in Microsoft CheckDisk Limbo, I decided to fix a nice dinner.  After some reflection, I decided on lasagna.  This recipe is the best I’ve found, so I was eager to start. This meant a trip to the local Reasor’s, where the butcher makes this fantastic Italian sausage.  They also had fresh basil, which added a special tang to the meat sauce.

This recipe might look intimidating, but it’s really pretty easy.  Be sure to let the sauce simmer for at least two hours.  That way, the seasonings mingle and result in a wonderful flavor.  Of course, the three principles of Italian cooking are cheese, cheese, and more cheese.  I bought fresh mozzarella, Parmesan and ricotta, again at Reasor’s.  They also sell eggs from free range chickens. I hate what happens to chickens in factory farms.  It’s  worth the extra few pennies to avoid needless torment of animals.

I used my Cuisinart to shred both the mozzarella and the Parmesan.  I love kitchen gadgets.   Well, I guess I just love gadgets in general.

While the sauce was simmering, I watched some football–my Hawkeyes won!  Yay!  But I think they’re in for a long season.  The secondary looks a little…shall we say, inexperienced?  But this Saturday, all turned out well.

After I assembled the lasagna and put it in the oven, I fixed the salad to go with the meal.  I used frisée–curly endive–, radicchio and arugula for the basics. Of course, I added shaved carrot and chopped chives, just because.  I made the dressing myself.  I used 1/2 C sour cream, 1/4 C mayonnaise, 1/4 C chopped cilantro,  1 TBSP brown sugar, 1 TSP Worcestirshire sauce, and 1 TSP ale vinegar.   Yum! With this salad, you put tortilla chips on a salad plate, then arrange the tossed salad on a bed of arugula leaves and chips. Top with shredded Swiss cheese and prosciutto, and garnish the edge of the plate with olives and cherry tomatoes.  It’s easy, looks pretty spectacular, and tastes great.

By the time this was done, CheckDisk was also done with my hard drive, and my computer was up and running again.  Yay for me.  However, it was time to take the lasagna out of the oven and have dinner.

Dinner was tasty, my team won, and my computer’s working again. But I got nothing done that I’d planned to do when I got up this morning.  I thought I was going to write another chapter of Entangled and judge my contest.  Instead fate gave me lasagna.

All in all, a successful day.

Max

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2 Responses to Tonight’s dinner

  1. T.F.Walsh says:

    Sounds like you’re a pretty good cook…Lasagna is yum. Hubby makes the yummiest chicken lasagna:) On aside note, I’m growing radicchio in my garden now:)

  2. Sounds like a very successful day, even if it wasn’t what you planned. And I want to come to your place for dinner.

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