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It’s all over…

January 3, 2010

Winter break has drawn to a close. Gone are the endless stretch of days to explore cookie making, decorating, Wii playing, and boredom. Gone are the days of rising at 10 am to leisurely sip hot cups of coffee or cocoa. Gone are the days with nothing terribly important to do.

The homework grind kicked in this evening with Mira’s assignment to write a short story of her family’s immigration to this country. She tackled the tale of her great-grandfather, who came to America from Burma in 1920. I wrote up his journey for the Colgate Scene several years ago, and was delighted to now share it with this newest generation.

The getting-ready-for-a-trip grind also kicked in today, as Chris darted about dealing with laundry and various other tasks to prepare for his 6 am departure, tomorrow morning, for Washington State. Nobody is looking forward to his absence, least of all him. Having him home for three weeks straight has been rejuvenating.

But the world calls.

We talked about the break over a lovely lasagna dinner I whipped up tonight (see recipe below). As I sat down to a plate heaped with lasagna, spinach salad with grape tomatoes and balsamic vinegar, and a steamy slice of sourdough garlic bread with melty cheese…I said something about how it all felt like the Last Supper or something. At least it does for me. Eschewing food starting tomorrow will be no small feat but I am ready and I am excited.

Still, it will be hard serving dinner to my ravenous brood on those food-free-for-me nights. Those who follow my daily missives can now look forward to much rambling about all my favorite foods in the world…perhaps written as lists….perhaps with weird little memories attached. I might even write up a bunch of recipes. As long as I don’t drool on the keyboard and short it out….

In the meantime, enjoy the lasagna. It’s time for me to bed down with The Stranger, which is so far thoroughly enjoyable. I’m almost halfway through it. Following that…I look forward to reading The Facts About Shakespeare.

Hasta manana.


Easy Lasagna

1 1/2 cups water
2 jars pasta sauce (15 1/2 oz. ea.)
1 box lasagna noodles (16 oz.)
1 container ricotta cheese (15 oz.)
8 oz. mozzarella, thinly sliced or shredded
1/2 cup grated Parmesan

Combine water and pasta sauce in bowl. Stir.
Cover bottom of 13x9x2 inch baking dish with 1 1/2 cups sauce.
Arrange layer of uncooked noodles, slightly overlapping, on top of sauce.
Spread half ricotta, half mozzarella, and 2T Parmesan over noodles.
Add another layer of sauce, another layer of noodles, another layer of cheeses, and a last layer of noodles.
Pour remaining sauce over noodles and top with remaining Parmesan.

BAKE covered with tin foil for 1 hour at 350, or until the noodles are al dente.

Of course, you can vary this. I added turkey sausage…and then broiled the finished lasagna with a bunch more mozzarella on top. Yum! Add veggies, garlic cloves, meat, whatever your heart desires to this super easy lasagna. It’s tres delish!

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