Last of the leftover lasagna; Romano beans – 12 March 2019

I am writing this up on the 27th, from photos and memory, but pretty sure when we finished the second incarnation of the lasagna, I again moved the leftovers into containers where they could be both stored and reheated – these cute little Corning Ware personal-sized baking pans – and covered with parts of the aluminum foil from the original (and second) baking. It took less time to reheat them in these small containers. I got to take out some of our trivets to protect the table from these hot little pans, which contain much more heat, and more concentrated, than a pizza moved onto a pan (that was not in the oven). One of us – likely D – cooked up some Romano beans to go with the lasagna, and that was it.

D chose a bottle of our “goes with everything” very light red wine from The Wine Mine, Ciro. I see back on the 4th of November we looked up this wine and found it’s “…Calabrian. Ooo, ‘one of the oldest named wines int he world.” Hm! ‘95% Gaglioppo,’ else ‘Greco bianco and Trebbiano Toscano’ white grapes.”

And “It says “Librandi” and only ‘Rosso Classico,’ and my tasting notes have no other information other than ‘VERY light.’”

Lunch:

Grilled cheese sandwich, clearly, with onions. I wish I remembered all the cheeses we’ve used in sandwiches lately! Have to get better about writing things up. Edible-pod peas, either steamed and tossed in butter and salt, or quick sauteed in butter and/or oil.

We had two of these pretty tangerines for lunch. Below is what they looked like at half past 6 in the evening, catching the light from the kitchen window.

 

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