Floof! Rate your year!
3 years ago
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Floof! Whats your sign?
Comments (55)Well, its nice to see and old thread of mine revived. I think that astrology is kinda of fun, but only that. If you look at the description of a Capricorn, it is me. The good and the bad. However, I think a lot of other signs are said to share some of the same traits. I also have lots of Libra traits. My SO is a Leo, and the only thing I hear about such a pairing is how Leo and Capricorn are NOT compatible. Wrong there. We, as individuals, are very very different, but the stars do not have anything to do with that. Our experiences and personalities do. The only oddly specific Zodiac thing I can attest to that seems very strange is with Tauruses. I tend to get along with everyone, or try anyway, as life is just easier that way. However, over my whole life, I found that the individuals that were impossible to get along with at ALL were Taurus. Not saying I do not like Taurus, I am sure most of them and I gel quite well. But thinking AAAALL the way back to childhood, would be bullies (would be because I would not take it, I fought back),mean teachers, my oldest brothers third wife, that one horrible and abusive ex boyfriend, and even now with the coworker whose very guts I hate, and my boss for that matter who continually irritates me, all Taurus. Strange indeed....See MoreRepeat Food Floof! Its that time of year.....
Comments (20)Lindt dark chocolate truffles. But if you're talking real Halloween candy then I'll take regular M & Ms or Almond Joys. Or maybe Jr. Mints. I used to like candy corn when they came in individual little packages. I hate that they're only sold in giant bags that I could never finish. I'd just like a couple little bitty bags....See MoreFloof! How was your Thanksgiving?
Comments (52)Well, our belated TG yesterday was....interesting! There were 9 of us plus the 14 month old twins, who kept heading for the kitchen and the dog looking for dropped food! Everyone had something to bring, but what they did was bring the ingredients! There were up to 6 people in my kitchen prepping at the same time! It's NOT a large kitchen! THIS is why I never learned how to make gravy! At that point in the prep time, I'm so stressed out and trying to keep people out of the kitchen I run away to decompress! Thankfully, the weather was beautiful and we took the twins outside to eat rocks and meet the neighbor baby, a few months younger. We had a 15 lb turkey plus a 3 lb breast, both came out perfectly cooked and juicy. I hit up the dollar store for leftover containers, but hardly anyone took any (except my weird sister who walks into anyone's house and sees what they have for leftovers!), So we have plenty to freeze for later meals! There was also a gravy-off! I mentioned my thing about not making gravy, so DIL made 10 cups (at home), there was a package that came with the breast, which we froze and I "helped my SIL with one from the drippings and broth using WW flour for my daughter with gestational diabetes. I would love to post pics, but I don't have this site on my phone or tablet. Oh yeah! Hubby made tiramisu (low sugar) that was delish! Also DD took a whole pumpkin pie home, left us each a piece, which we wanted, but took the whipped cream home with her. so I had to walk across the street to the store today in order to have my pie!...See MoreFestive Food Floof! New Years!
Comments (62)Yeonassky, yes, of course I'll share. I'm sorry, I just now got back to this and noticed you'd asked. Bear with me, its lengthy and help me pray I have no typos 😊 Marcella Rosene Lasagna (Pasta and Co) SAUCE 1 1/2 # lean ground beef 1/4 C pure olive oil 1 1/2 C coarsely chopped onions 1 heaping Tablespoon oregano 1 1/2 teaspoon finely minced garlic 1 1/2 teaspoons basil 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 Cup plus 3 tablespoons dry white wine 3 1/4 cups crushed tomatoes in puree (Paradise brand if available). There will be a couple of ounces left in the 28-oz can, save and use in assembling the lasagna 5 ounces frozen spinach (half a 10 oz box, keep the other half frozen for another use. Squeeze what you will use dry of all liquid CHEESE 3 cups mozzarella, grated 1/2 Cup feta, crumbled BECHAMEL 1 1/2 C milk 1 Cup cream big pinch white pepper big pinch thyme big pinch nutmeg big pinch basil 3 tablespoons butter 1/2 cup plus 1 tablespoon flour 1/2 cup plus 1 tablespoon grated parmesan cheese 3 tablespoons grated romano cheese THEN Uncooked fresh only lasagna noodles,enough for three layers in 9x13 pan TOPPING 1/4 cup unseasoned bread crumbs 2 tablespoons freshly grated parmesan cheese 1 teaspoon very finely chopped parsley Cook beef in saute pan over medium heat until pink gone. Remove from heat and drain of all fat. (make sure it is well crumbled). In same pan, heat olive oil and add onions, oregano, garlic, basil, salt, black pepper, red pepper flakes. Cook until onions are translucent. Add wine, bring to a boil, cook about 10 min until alcohol taste evaporated. Stir in tomatoes, spinach, your reserved browned beef. Simmer a couple of minutes then remove from heat. Mix together mozzarella and feta cheeses and set aside. Make bechamel: Heat milk,cream, white pepper, thyme, nutmeg, basil in small saucepan until it nears a boil. Turn off heat. Melt butter in medium pan, cook until foam from butter recedes, remove from heat, add flour and mix well. Return to medium low heat and stirring frequently, simmer 2-3 minutes to cook but not brown the flour. Gradually stir in hot milk/cream mix, raise heat a little and continue to stir until mixture is smooth and thick (5 minutes?). Add Parmesan and Romano and whisk until smooth. Should be texture of wallpaper paste, not the white sauce more often associated with bechamel. Mix together and reserve your topping ingredients. ASSEMBLE AND BAKE (or, as they do at the deli often, assemble, wrap and freeze to bake later) Preheat oven to 400F. Spread 2 tablespoons of leftover tomato juices from your can on bottom of 9x13 baking dish. Lay in one layer of the uncooked lasagna noodles. Spoon on 3 cups meat sauce. Spread 1 Cup Bechamel across the meat sauce in two diagonals (no need to spread evenly at this point). Top with two cups cheese mixture. Lay on another layer of lasagna noodles and repeat, using same amounts of sauce - be sure to get in every dab of the meat sauce( as there will be none to spare) bechamel, cheese. Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers. Using a long metal spatula 'frost' top layer of noodles with remaining bechamel. Be sure to completely cover noodles so they do not dry out in oven. Sprinkle evenly with reserved bread crumb mix. Bake 400F for approx 60 minutes until sauce bubbles around edges and top is lightly browned. If browning too quickly, cover with foil last 10 minutes. If baking this assembled straight from your freezer, add about 20 minutes baking time. Critical for ease in serving.....Let Stand 20 Minutes Before Serving I hope you enjoy this as much as we do, and again, I am not especially a fan of lasagna other than this one 😁...See More- 3 years ago
- 3 years agolast modified: 3 years agoamylou321 thanked Zalco/bring back Sophie!
- 3 years ago
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