I've recently discovered how to meld the art and science of creating lasagna. We'll get to meatloaf another time. The story is short and goes like this: I have three bachelors, their pad, and a whole lotta appetite. And even more -- appreciation for my cooking. (I enjoy being the beloved female).
Besides a lot of love, and an equal amount of beef, the right amount of vodka marinara, brown sugar, basil, ricotta -- skim -- with whipping cream (not skim and now disproportionate in fat/calories/transfat), and even some freshly grated manchego and parmesan, you've got the perfect lasagna.
Bake at 350.
It's eaten by 7 p.m.
You're loved forever.
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