I just love trying new lasagna recipes. This one is from the latest Cooking Light magazine so it’s practically guaranteed healthy and delicious.
Ok, so it would have been health-“ier” had I not doubled the cheese.
But can you blame me? Who wants lasagna if it’s not smothered in cheese?
This is my first experience with Chilean sea bass and I was utterly shocked by the flavor and texture. It is not at all “fishy”, but rather it has an intense buttery and rich taste to it. Definitely a steak. My husband agrees with me, it is likely the best fish we have ever had.
This salad is freaking awesome. Serves up beautifully along side sandwiches or picnic food. With Superbowl Sunday fast approaching, this will be great super on the buffet menu.
New Year’s resolution #2: provide more arts and crafts time for my boys.
Just in time for Valentine’s Day. Use the base of the celery stalk as a stamp to make beautiful roses. Turns out the size of the celery root is perfect for little hands to grip and the pattern really does resemble a rose.