New Product I’m trying: Black Rifle Coffee, VETERAN-OWNED AND OPERATED, ESTABLISHED 2014. Excellent variety, gifts, gear, the whole she-bang. Bonus, the coffee is kick-ass.
Book I’m reading: The Physics of God: Unifying Quantum Physics, Consciousness, M-Theory, Heaven, Neuroscience and Transcendence. by Joseph Selbie I’m 3/4 the way through and unless there’s some crazy shit at the end, I highly recommend it.
Recipe I’m trying:
Killer Lasagna – From my friend BeautyBeyondBones
Here’s what you need: Makes 8 generous servings
1 lb sweet Italian sausage
1 lb lean ground beef (I used grass fed)
1 large white onion, diced
7 cloves garlic, minced
1 (28 oz) can crushed tomatoes (use San Marzano if possible!)
2 (6 oz) cans tomato paste
1 (15 oz) can tomato sauce
1/2 cup white wine (a good one you would drink!)
2 Tbsp white sugar
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tsp fennel seeds
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb lasagna noodles
30 oz whole milk ricotta cheese
2 Tbsp chopped fresh parsley
1 large egg
1/2 tsp salt
1/8 tsp ground nutmeg
1 lb thinly sliced mozzarella (from the deli, about 26 slices)
1 cup freshly grated Parmesan cheese, plus more for serving
TIP: It is helpful to prep/measure out all the ingredients before you begin. In a large stock pot, add the ground sausage and ground beef. Break up the meat into small pieces. Add in the onion and garlic and cook until the meat is well browned, stirring constantly. Then, stir in the sugar, fresh basil, fennel, oregano, 1/2 tsp salt, pepper, and 1/4 cup chopped parsley. Pour in the crushed tomatoes, tomato paste, tomato sauce and wine. Mix well, and bring to a simmer. Reduce heat to low, cover, and simmer for 1-4 hours, stirring occasionally. (I cooked mine for 1 hour because I was pressed for time, but the longer you can let it simmer, the more flavorful it will be!)
Meanwhile, put your lasagna noodles in to a lasagna pan and pour hot tap water over the noodles. Make sure that the noodles are completely covered by the water. Let them soak for at least 30 minutes, then drain and discard the water.
Next, in a mixing bowl, combine the ricotta cheese with your egg, 2 Tbsp parsley, 1/2 tsp salt and nutmeg. Refrigerate until you’re ready to assemble the lasagna.
Preheat the oven to 375. Grease a lasagna pan with butter.
To assemble: spread 1 cup of meat sauce in the bottom of the greased lasagna pan. Place four noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of the mozzarella cheese slices. Then, spoon 1 1/2 cups of the meat sauce over the mozzarella. Sprinkle that with 1/4 cup parmesan cheese. REPEAT those layers two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with the remaining mozzarella slices and Parmesan cheese. Cover loosely with aluminum foil. (You will have extra sauce and noodles left over. That’s okay — the sauce freezes well for future pasta dishes!)
Bake for 25 minutes. Then, remove the foil and bake and additional 25 minutes to allow the cheese to brown.
Let rest for about 10 minutes before serving.
Quote from Rain: “To test the effectiveness of your therapy, go stay with your parents for a while.” Scarpoe
Do Well, Be Well,