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?
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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.
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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.
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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.
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