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Tuesday, March 1, 2011

Ready for dinner

Hey, this is a reminder that food is a life source! EAT.

Last when we left off, I was a lady-in-waiting for her man to come home from overseas. Well, that's all over with! It was a great reunion and I couldn't have been happier than when Darrell and I hugged for the very first time in six months.

It was about 11pm, when two buses full of service men and women drove up to meet their loved ones once again. It was nerve wracking seeing everyone get off the bus, not because I was nervous, but because I was afraid of missing Darrell and our paths not crossing as soon as he stepped down onto the pavement. Darrell's mother, Michelle, and I searched in the darkness among the black silhouettes that seemed to come at us in every direction. Where was Darrell? Of course, Michelle spotted him first. I only saw the black outline of him, the street lamp behind him.

I wasn't crying yet. I was going to be strong, even as we held each other. But at that immediate moment when we embraced, the floodgates burst. It was so sudden. It was a mixture of happiness, relief and shock all at the same time. Finally, I could let go and breathe again.

And home was never so sweet.

Someone to talk to, watch movies with, to help clean the house, take care of the dog, to cook with, to eat with, to cuddle with. Love is sweet and savory.

And I feel restored. So here's to a beginning that will never end — a continuance of what was started and many meals to be shared.

Because love in life is like lasagna. It's full of layers. Dig IN!

— Hey, readers!

Here's a little of what this blog was created for... Now, I can begin to cook again and share my food ventures with you!

This is my take on lasagna.


9 lasagna noodles (8oz.)
For the sauce:
1 can crushed tomatoes (28oz.)
1 can tomato paste (6oz.)
2 tbsp salt
1/4 tsp dried basil
1 tsp sugar
1/2 large chopped onion
2 cloves of minced garlic
2 cups water
1 lb ground beef
1/2 sliced Andouille sausage
pinch of cayenne pepper
Fresh basil leaves

Ricotta cheese (amount to your liking)
Mozzarella cheese (amount to your liking)
Parmesan cheese (amount to your liking)

Begin to cook the sauce 30 minutes before boiling lasagna noodles. Sweat onion, garlic in olive oil until softened then add ground beef and sliced Andouille sausage. Drain. Add sauce ingredients.

(Fresh basil leaves are known to be a complimentary herb with tomato sauces.)
Stir and simmer for 1 hour uncovered.

Boil noodles until al dente. (The noodles will cook the rest of the way when baking in the oven. This will let the juices from the sauce soak into the noodles.)

Spoon a layer of sauce onto bottom of 9X13 baking dish, layer of noodles, and three cheeses. Repeat. Bake in oven at 325° for 45 minutes uncovered.

Andouille Lasagna
This is a good sized meal for about 4-6 people. Enjoy!