Archive for the ‘photos’ Category

Photo Friday: Best of 2013

Another year has gone by and with the new year, I, like many others, try to set goals for actions and activities. There are so many things to do and learn, places to go and people to see!

One of my goals is to blog more regularly. So for my first post of 2014, I’m participating in the Photo Friday challenge. This week’s theme is Best of 2013. I looked through my archive and I like this picture of part of our Christmas tree the best.

I’m a traditionalist when it comes to my Christmas tree. I like a lot of color and sparkle. I’ve collected the ornaments for years; some are gifts from friends and family, some are souvenirs from trips, some Dan and I bought together. And when I open the boxes and unwrap them to put them on the tree, I’m reminded of people and places they came from and it makes me happy.

Photo Friday: Best of 2013

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The World’s Best Lasagna

Yes, it really is. If you disagree, make this one and then tell me why yours in better 😉

I’ve been perfecting this recipe since I started making it after I got married. It’s based on one in the old Betty Crocker cookbook; the cinnamon is a tip from Dan’s mother, who got it from her Italian neighbor, Mrs. Oro. The flavor gets better if you make the sauce the day before. Since there’s only two of us, I make this recipe in two 8×8-inch pans, then bake one and freeze one. Just cook a few more lasagna noodles and cut them to fit the pans with kitchen scissors.

Lasagna and salad
Lasagna and salad

I generally make it once a year, for Dan’s birthday. This year, though, he talked me into making three huge pans of it for a group of 35 teachers he and a couple of colleagues took on an overnight trip as part of a professional development class they conduct. And he’ll get another one next month for his birthday! Lucky guy 😉

I’ve never made that much sauce or lasagana before, but apparently the recipe scales well because I got a lot of compliments and a few requests for the recipe. So here it is.

The World’s Best Lasagna

1 pound bulk Italian sausage
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 16-oz. can whole tomatoes
1 24-oz. can tomato sauce
1/2 cup Chianti
1/2 cup fresh parsley, chopped, divided use
1 teaspoon sugar
1 tablespoon fresh basil, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 Parmigiano-Reggiano cheese rind
16 ounces ricotta cheese
1 cup grated Parmigiano-Reggiano cheese, divided use
1 tablespoon fresh oregano, chopped
1/8 teaspoon cinnamon
1 teaspoon salt
8 ounces provolone cheese, sliced
16 ounces shredded mozzarella cheese, divided use (reserve 4 oz.)
9 uncooked lasagna noodles

Cook and stir Italian sausage, onion, and garlic in 3-quart sauté pan until sausage is lightly browned; drain. Add tomatoes with liquid, tomato sauce, wine, ¼ cup parsley, sugar, basil and ½ tsp. salt. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.

Preheat oven to 350 degrees F. Cook noodles as directed on package. Reserve ½ cup of the sauce. In a medium bowl, mix ricotta cheese, ½ cup Parmigiano-Reggiano cheese, 1 tbsp. parsley, cinnamon, 1 tsp. salt and oregano.

Layer ingredients in ungreased 13x9x2-inch baking dish, or two 8×8-inch baking dishes, in this order: thin layer of sauce on the bottom; 1/3 of lasagna noodles; 1/3 of ricotta cheese mixture; 1/3 of sauce; 1/3 of provolone cheese; 1/3 of mozzarella cheese; repeat for two more layers. Spoon reserved sauce on top, sprinkle with reserved mozzarella, and top that with remaining Parmigiano-Reggiano cheese.

Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.

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Kitchen Tip: Preserve Fresh Ginger Practically Forever

Do you use fresh ginger in your cooking? There’s nothing like its pungent flavor to perk up a stir-fry and candied ginger makes a sweet and tangy addition to quick breads and cookies. Dried ground ginger is a poor substitute; it just doesn’t have the same flavor.

How to preserve fresh gingerTo keep ginger fresh, and also make a yummy condiment, I keep it in a glass jar filled with dry sherry in the fridge. The alcohol in the sherry prevents any microbes from contaminating the ginger. I use a Microplane grater to put minced ginger in a stir-fry sauce or to garnish fried rice, and as you use the ginger, small pieces of it end up in the sherry. That flavors the sherry with yummy ginger, so you can use that in a recipe as well.

Just make sure to top off the sherry as you use it, so the ginger stays submerged. It will last practically forever.

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Photo Friday: Delicious

This is one of my favorite summer dishes – maque choux. It’s a little bit sweet, from the corn, and a little bit spicy, from jalapeno, and crunchy, from lightly sauteed fresh vegetables. So yummy and so pretty with all the colors of summer.

Photo Friday: Delicious

This is for the Photo Friday weekly photo challenge. This week’s topic is Delicious.

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Photo Friday: Natural Light

I took this photo a few years ago while on a walk with Dan through the neighborhood. If you look very closely, you’ll see a couple of Adirondack chairs on the pier. Looks like a great place to sit and have a drink while watching the sunset.

Port Norfolk sunset - Photo Friday - Natural Light

This is for the Photo Friday weekly photo challenge. This week’s topic is Natural Light.

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Urban Farming: Growing a Salad Bowl

Last weekend, we had a gorgeous spring day – sunny with temps in the low 60s. Perfect for getting out in the garden and planting some veggies.

We use a lot of lettuce and love a good spring mix, so I planted a salad bowl in a terra-cotta pot. One of my gardening goals this year is to integrate beautiful ornamental plants with delicious edible plants so I can extend the time the garden looks good. So for this salad bowl, I added a few violas to the pot along with the lettuce mix. I sprinkled few pinches of seeds in the open area and will sprinkle a few more each week. This is called succession planting – I can harvest it all summer long by continuing to sprinkle in new seed and harvest the leaves when they’re ready.

The parsley wintered over in the pot and I’ve been harvesting a few leaves now and then when I need a tablespoon or two for a recipe. It’s so nice being able to just clip what I need.

Growing a Salad Bowl

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