Day 41/365 My Idea of Romance....

by Russell Smith February. 10, 2019 191 views

Hmm I am not a romantic person. If you ask my wife I do not have a romantic bone in my body. This does not mean I am not thoughtful or caring . I just choose to show it in what I consider a practical manner. A favorite meal made a nice text . Nice and simple gestures . That being said . Tonights meal is one of my wifes favorites so I made it for her tonight that is Lasagna .

This pan is perfect for Lasagna because well I will splain that in a moment Ricky but first believe it or not this pan is clean it is an unfinished stoneware pan which has a patina in it from the oils in the food I have baked in the past similar to Cast Iron . I clean it with a mild soap and brush so no food is in it. If something goes sideways and I cannot clean it with a mild soap or salt paste I will put it in the oven on Clean and cry while the oven burns the patina back it its factory fresh non finish.

This sloppy layer that is going opposite of the others is why this is the perfect pan. My Dear Daughter who loves cheese does not like 98.8567231% of cheese once it hits the oven. So that row is hers and is sauce and noodles .

Oh and I have been craving a spefic Bread or type of Bread. A basic White Rye Bread with Caraway seeds . I found the most basic recipe that I have and made it today. It is a type of bread my daughter has never tried so I do not know if I will be the only one eating it but hopefully my craving for this is settled and I can ponder making a sourdough version of this too.

Fresh out of the Oven almost too hot to handle .

Fresh out of the Oven almost too hot to handle .

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Susan Wilde 6 months, 1 week ago

I have a couple of pans similar to this but have only used them for breads.

6 months, 1 week ago Edited
Russell Smith Replied to Susan Wilde 6 months, 1 week ago

I bet they make the sides and bottom quite crispy and delicious .

6 months, 1 week ago Edited
Antonio Gil 6 months, 1 week ago

Love the point of view you've chosen Russel

6 months, 1 week ago Edited
Russell Smith Replied to Antonio Gil 6 months, 1 week ago

Thank you.

6 months, 1 week ago Edited
Heike 6 months, 1 week ago

Looks wonderful tasty. I also have to make one again.

6 months, 1 week ago Edited
Russell Smith Replied to Heike 6 months, 1 week ago

I like making them because lunch is taken care of for the next week or I can freeze some for another dinner later in the month.

6 months, 1 week ago Edited
Laurie Madsen 6 months, 1 week ago

Oh My, that's quite some calculating. So what kind of cheese remains in that percentage? 
Looks like great lasagna, gorgeous bread...how was the flavor?
Thanks for sharing and making me laugh too!

6 months, 1 week ago Edited
Russell Smith Replied to Laurie Madsen 6 months, 1 week ago

Baked Brie and I am sure there is at least one or two others that are out there that she will like.

6 months, 1 week ago Edited
Laurie Madsen Replied to Russell Smith 6 months, 1 week ago

+1
Well Russell- I would say thoughtfulness and kind deeds like cooking/baking is more romance than most wives see!

6 months, 1 week ago Edited
Lynn F Medley 6 months, 1 week ago

Definitely my idea of romance, pasta and fresh bread! And I have a pan just like that and too has it’s own patina 😊

6 months, 1 week ago Edited
Russell Smith Replied to Lynn F Medley 6 months, 1 week ago

Until I took a photo of the pan empty I never even thought about the patina then I was thinking good grief this pan looks dirty as hades .

6 months, 1 week ago Edited
Lynn F Medley Replied to Russell Smith 6 months, 1 week ago

😆

6 months, 1 week ago Edited
Camellia 6 months, 1 week ago

I really like the "from above" captures. It gives a totally different perspective. I am not going to ask you for you lasagna recipe only because 150 years ago when we lived in Denver, a portion of the Wednesday newspaper was dedicated to recipes. I found a recipe for lasagna and made it. While I see yours has Ricotta Cheese, mine has cottage cheese. I know, I know, you are going to say "well that is not authentic". True but believe it or not 150 years ago Ricotta cheese was not readily available and if you were lucky to find it, it cost an arm an a leg. Not wanting to part with my limbs, the recipe hit the spot, not only in cost but also in taste, and the family still loves it so...... I know I am rambling on and I can hear someone say "move along, move along". I am moving  😊

6 months, 1 week ago Edited
Russell Smith Replied to Camellia 6 months, 1 week ago

I grew up eating the Cottage Cheese version when my mother or father would make lasagna and so did my wife. The first time I had Ricotta was in a Lasagna Florentine Roll (I was maybe 13) and I thought the cheese was a bland version of the farmers cheese (basically ricotta ) that I would make when we had too much milk . There are recipes that I love more than the version that I make like my Aunts (in-law) but I refuse to make it too close to hers because that takes away some of the magic of her making it for us. I think the key is finding a recipe you and your family like and can afford then tweaking it to a dish you love.

6 months, 1 week ago Edited
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