“Paul’s Lasagna”; salad – 8 March 2019

I have to add the recipe card to this! I had only 3/4 or so of the required cottage cheese (well, I guess it wasn’t actually required, then, was it?) and 3.5 instead of 5 strips of bacon (Niman Ranch applewood smoked) – but they were thick-cut, so may have been as much as used in the original recipe. I had 3/4 lb of mozz from Costco left, and just used all of that. I do think less mozz and more cottage cheese would be better. Used 1 14-oz can Costco diced tomatoes and 1 8-oz can Hunt’s tomato sauce. Had dried basil, oregano, thyme, and red pepper flakes, but went to the garden for marjoram and rosemary. Probably used a bit more than called for, but could have increased, in truth. Big deal was using Barilla no-boil lasagna noodles, which… worked! Though I didn’t get a lot of good noodly mouth-feel off them, so perhaps making a taller stack, with five, rather than 3, layers of noodles (in a smaller pan) would be good.

I requested an Upstairs Bread (Acme) for this meal when D went to the Bowl. Also had it for lunch. I asked D if he could put together a salad, and he made a very beautiful and tasty one of romaine and mixed veggies from the fridge, with (his own) V&O.

D found a Rioja from the Wine Mine in 2015 – a 2008 Marques de Murrieta Reserva marked $22. We were not excited about it, unfortunately. The note on the back says “a softer softer version of Rioja from THE producer.”

Lunch:

Writing this up on the 11th, but I think this was the day I made the salad – with the last of the romaine, adding nasturtium leaves and chicory from the garden b/c there was so little lettuce (and also b/c it’s good and looks nice). Added random veggies from the fridge – radish, cauliflower, celery – and a red wine V&O. The sandwich was probably made with the Cypress Gardens Midnight Moon that D brought back. I also cooked up, with rather a lot of red onion, about 1 1/2 inches remaining from a tiny “white” zucchini I bought for a pizza when D was away.  We do have good lunches 🙂

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