Have you made that one before?

I've made it several times. It's really time consuming, but I have to admit it's the best lasagna I ever ate!

As for the mozzarella cheese bread; just make garlic bread like you normally would then cover it with mozzarella and put it under the broiler until the cheese bubbles and browns.

The first time I made this I thought it was heaven on earth! Now, it's the only kind I make. The fennel seems to mix with the other flavors just right.

I have given it as a gift before, and people have invited me over and given me groceries to cook it for them! To me, this is the ONLY way to make lasagna!!!

The only other difference I'd say, is that when I have time, I let the sauce cook even longer. Sometimes I would make the sauce the day before and then reheat it, so the spices come out even more.

I have to work tonight, so it's a good dish for me to start and my 16 year old son (my sous chef) to finish.

At my house pot roast is almost invariably arm roast - it seems to have a really good lean/fat ratio that works well for pot roasting.

Maybe we'll do something in the crockpot... I'm still clueless about dinner tonight

It will either be a cheeseburger or my one skillet ham and potatoes mess.

Ours may look horrid, but they are tasty.

Got a all natural green chile beef patty at my local market. Put it on a crusty piece of baguette with Cambozola cheese. Dessert was French chocolate.

And it was WONDERFUL!

I love green chile and beef together.

It's cold and rainy, but I need some good comfort food right now.

Lots of good ideas here and I have got some time.

Don't know why, but it just appeals to me right now.

I have some biscuits that need eating and can make a salad.

Good stuff!

I roasted Italian green peppers today by tossing them in garlic, olive oil, herbs and a little white balsamic and then putting them in the oven. They turned out fabulous.

I decided to put turkey breast over pumpernickel-raisin bread. Over that I put shaved provolone, then a whole half-pepper. Warmed them in foil in the oven.

What a fabulous sammich!

I also roasted some pumpkin. Might make pumpkin soup.



Cher

I have some serious sammich envy going on!

She couldn't take any more of the tragedy coverage. They have a single child, now an adult on her own, but it has touched some of her fears as a parent even now. Said, "Let's meet for lunch." Simply that direct.

Chicken pot pie soup, crusty rolls, hot and slathered with butter.

I'm not a parent but I'm glad she reached out. I'm her twin. When her daughter was younger she liked to watch movies on TV with her dad. If the choice was "Poltergeist" my sister did the same. I lived with them at the time and she'd go, "Pinto lets go somewhere". The girl in the movie was the spitting image of her daughter as a young girl.

So had a great lunch and some time alone with my sister. Good stuff.

It's a rough time for so many.

to meet for lunch! ?

Someone posted about Rice Pilaf this week, and I have been thinking about it ever since. I decide to try a different way of making the green beans. I washed them and put them in a tinfoil packet with some butter and garlic, and I'll toss them in the oven with the chicken thighs when they are halfway done.

I have made fish and veggie pouches before, but never done the veggies alone in foil.

Though I like my veggies well done. If you like them crispy, you probably would want to leave them in less time.

I like veggies both ways, depending on the dish.

Refried pinto beans with chorizo, sprouted-corn tortillas, and Rick Bayless' roasted pepper salad. LOVE homemade refried beans, one of my favorite foods. I put beans, onion, oil and chicken stock in the slow-cooker the night before, and then in the morning it takes about 15 minutes to cook them down to their final consistency with some garlic and sausage added. They're never quite as good the day after that, alas, but still delicious!

We've been talking about making tamales again soon, but Bill works weird hours so we have to wait for his days off. I'm not going to steam tamales at 1am!