Leftover “Paul’s Lasagna”; Romano beans – 11 March 2019

When we had lasagna on the 8th, I tucked away the remaining part in the Corning Ware baking dish and re-covered it with (most of) the foil I used to cover it while baking. I just popped this into the oven and let it heat up – IIRC (writing this the 26th!) setting it for 350, and putting in the lasagna before the oven was up to temp. It took less than a half hour to heat up nicely. D cooked some romano beans and topped with butter. He boils them – even puts them into cold water and just times 2 minutes after the boil I think – and they turn out fine. D clearly wanted an Acme Italian Batard for dinner, so we had that.

I don’t remember this wine well, but will ask D about it… ok, he remembers we liked it – calls it “moderately good – it wasn’t grand.” I’d say it was enjoyable. An Aglianico called La Capranera, (2016), 14.99 (less [mixed] case discount) from the Bowl. Probably worth having another. The label stripes are shiny and in relief.

Later, R showed up at the back door with a pumpkin mousse, texting D beforehand to see if we had cream (no) and candied ginger (remarkably, yes). R brought a heavy little white ceramic cup with some cream for us to whip. D found a tiny plastic bag with ancient candied ginger that fortunately he was aware of. We broek up half of it and sprinkled it over the whipped cream. Delicious dessert!

Lunch:

We got the bread by lunchtime, I see 🙂 Also, we’ve been buying discount bags of these edible-pod peas, and they are so great! Cheese sandwich, but don’t remember which cheese – looks to me as though the peas were probably boiled briefly and tossed in butter and salt, but I’ve also been quick-sauteing them in butter and oil sometimes.

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