Breakfast
Gala Apple
Lunch
Homemade Pretzel
(gift from my boss mostly Maine ingredients)
Baby Mokum Carrots
Dinner
Spinach Ricotta Lasagna
Glass of Coastal Red
So this dinner took quite awhile to make... close to three hours and I wasn't the happy chef I usually am. Not sure what today was all about but I was in a bit of a funk to say the least... sometimes I just get a little frustrated & depressed about our current American society and all the careless things people are capable of doing. Ill be starting to rant a little more about what these issues are in the future but for now Im gonna describe the extended lasagna cooking marathon that took me from a rage of anger to a somewhat pleasant dinner companion for Cassi. It started with Olivia's Garden tomatoes (both Geronimo & Cocktail) mixed with a bit of garlic, onions and a tad of oregano & sage... pureed in the food processor than transferred to stovetop for an extended 1-2 hour simmer. As that was simmering I pulsed a few handfuls of Olivia's Basil mixed with a touch of Ragged Island Romano and a touch of sunflower oil. Pureed into a true Maine pesto... Cassi & I then proceeded to make the lasagna noodles.... 3 cups of Maine Red Spring Wheat Flour combined with 4 fresh straw farm eggs.... mixed and flattened with our pasta maker over and over and over and over.... the most time consuming part of the recipe. From there I sauteed some garlic, onion and about a pound of fresh winter spinach from Goransen Farm in Dresden. In a small bowl I combined about 3/4# of Echo Ridge Ricotta Cheese with two eggs, sea salt and a touch of Romano. Then as you can see below the construction began...
What an absolutely lovely treat, a lot of hard work but very rewarding and filling. Plus I don't have to worry about what to make tomorrow because the leftovers will be on our mind all day Im sure !
Transportation Today
Work Commute : 15 miles Bicycle
Work Commute : 15 miles Bicycle
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