Anyone have pics of any other Star Wars or Star Trek hostas? STAR TREK / STAR WARS GARDEN Abiqua Moonbeam Aurora Borealis Battle Star Beam Me Up, Scotty Captain Kirk Captain's Adventure Crater's Heart Dark Star Dark Vader Darkside Deep Space Nine Dilithium Crystal Dimension X El Capitan Enterprise First Mate Galaxy Galaxy Light Halley's Comet Lost World Lunar Orbit Moongate Flying Saucer Mr. Spock Northern Comet Northern Lights Northern Star Orion's Belt Outer Limits Outer Space Paradise on Fire Planet X Radiant Star Rosedale Black Hole Sky Dancer Sky Kissed Skylight Skyrocket Skywalker Skyward Solar Energy Solar Flare Space Odyssey Space Station Spacious Skies Spock's Ear Star Light Star Bright Star Ride Star Struck Star Wars Starboard Light Starburst Stardust Stargate Stargazer Starship Staying the Course Super Nova Tiffney's Darth Vader Time Tunnel Voyager Vulcan Vulcan Vibes

Yah, I know what ya mean. These guys are everywhere.

My new obsession for mine is stovetop lasagne. Maybe someday I will get to doing bread in it. Meanwhile, here's a link to a Web site I am working my way through. If I could afford the book I would get it. One Pot Meals from Martha Stewart Skillet Lasagne Before starting the meat you can make a mirpoix of oil, onions, carrots and celery if you want, or some green pepper and mushrooms, whatever you would like in your pasta sauce, but if you use a jarred or canned sauce you don't have to do this, particularly if your sauce already contains onions, etc. So however much you want to flavor it up or not depends on your taste and time. Add garlic towards the end of this step if you want some. 1-2 tsp. is probably enough. I use the lower end of the garlic spectrum. Brown a pound of some type of protein. Most recipes call for ground beef but I used ground turkey and next time I make it I may use a mix of meat and beans, or perhaps some veggie crumbles, and I'll bet you could use part italian sausage for flavor it you're a big meat eater. Salt the meat to your taste as it is browning. If the meat is fatty, drain before proceeding with the dish. Add 1 large jar canned spaghetti sauce or Italian flavored tomato sauce. You need 26-28 fl. ounces of the sauce, so use whatever you have on hand that will equal that amount. I used a 24 oz. jar of Ragu spaghetti sauce and 2 oz. of my own home canned tomato basil sauce. You could also use canned tomatoes and canned tomato sauce, tomato paste, etc. to get the desired amount. Season to your taste with italian seasoning if you like. I tend to do this because I find store bought sauce bland, and if I am making the sauce from just plain tomato sauce, then I want a lot of seasoning. Add 1 1/2 cups water. When mixture is boiling lightly, add 3 cups pasta (you don't want a hard boil because too much of the water might evaporate if you do that, and then the pasta will stick--ask me how I know!). The pasta I used was broken up lasagne noodles and then some campanelii to supplement to 3 cups. You could also use mafalda ribbons. Cook the pasta for about 15 min. Test for pasta being done. Your water should be absorbed and the sauce thickened. Watch out, since this dish actually might get too thick if you're not careful. You can always add more water to it if it starts to get too thick. While the pasta is cooking, make the ricotta topping. The recipe says to use 16 oz. of ricotta, which is a typical container (although mine was 15). For my taste, this is too much, but your mileage may vary. Mix this with about an equal amount of chopped frozen spinach. I had a 16 oz. bag, which I used about half. If I had a 10 oz. package I would use it all. Mix the ricotta and spinach with 1/3 cup grated parmesean, a healthy pinch of basil or oregano or italian seasoning, and 1 TBSLP dried parsley if you have it. If you hate spinach you don't have to add it, just plain ricotta is fine, and if you have some other type of vegetable you would like ti mix in, like kale or shredded zuchinni or something else, by all means do it. When the pasta is done, mix up the casserole to make sure the meat, sauce and pasta are evenly distributed. Spoon the ricotta mixture on top of the casserole and cook 5-7 min. more until the topping is heated through. Then, top the dish with 1 cup of shredded mozzarella or italian style shredded cheese and broil for about 3-4 min. until cheese melts.

There is also a hangar sale going on at the Santa Monica Airport for Le Creuset, but it costs $40 just to get in, and so we skipped it.