Week of September 8, 2024 – Moisture, door repairs, and noodle-less lasagna

(Above: The humid early morning of 9/9/2024. Many mushrooms (muchrooms) are growing in the pasture. La madrugada húmeda del 9/9/2024. Muchos hongos están creciendo en los campos.)

9/8/2024: Today began in the low 70s and warmed into the high 80s. Cloudy throughout and rain in the night.

9/9/2024: Today began in the mid 70s and warmed into the 80s. Very heavy rains in the afternoon.

9/10/2024: Today began in the mid 70s and warmed into the 80s. Drizzly afternoon.

9/11/2024: Today began in the mid 70s and warmed into the mid-80s. Moist afternoon.

9/12/2024: Today began in the low 70s and warmed into the mid 80s. Drizzly afternoon and evening.

9/13/2024: Today began in the mid 70s and warmed into the high 80s. Cloudy, drizzly morning and similar afternoon.

9/14/2024: Today began in the mid 70s and warmed into the high 80s. Drizzly morning, partly sunny afternoon (hot and humid).

Final Note: Because I have returned to working on the outline for the entire Rakshanah section of the series (this will make things much easier in the future), I am going to include the recipe for last night’s dinner instead of an epigraph. Last night’s dinner consisted of a light noodle-less “lasagna”. I think that cream cheese could be substituted with sour cream to make it a heavier dish. 

Filling Ingredients:
Part 1:
2 lbs ultra-lean Belgian Blue ground beef
3 tbsp olive oil
1 sprig fresh rosemary (or 1 tsp dry if fresh is unavailable)
1.5 tsp Salt
1/2 tsp Black pepper

Part 2:
½ (8 oz.) package of shredded full-fat mozzarella
½ cup sour cream (or an 8 oz block of cream cheese)
3 eggs
3/4 cup homemade pizza sauce

Topping Ingredients:
½ (8 oz.) package of shredded full-fat mozzarella
2 oz. Finely Grated Parmesan Reggiano
Thinly-sliced purple onion and green pepper
~1-2 tsp olive oil
~1/4 tsp black pepper (to taste)

Directions:
1. Preheat oven to 400 F.

Filling part 1: This can be prepared ahead of time and put in the fridge to expedite process.
2. Pour 3 tbsp olive oil into medium-heat skillet. Add the ground beef, rosemary, salt, and black pepper.
3. Cook until beef is fully browned and most of moisture has steamed off.
4. Remove beef from pan to a bowl so it can cool. It does not need to be cold; it just has to be less than 140 F so the egg & egg whites do not scramble.

Filling part 2:
5. Stir together the beef from part 1 with the ingredients from part two, and spoon mixture into casserole dish.

Topping and cooking:
6. Add the cheeses, the vegetable toppings, and a little more olive oil / black pepper.
7. Bake on 400 for 10 minutes.
8. Reduce temperature to 350 and bake for 50 minutes.
9. Allow to cool for 15-20 minutes, cut it, and enjoy.

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