Tuesday, February 1, 2011
I sort of expected this, but we fell off the wagon a bit over the weekend. It started on Friday when, after a particularly horrific day at work, I refused to cook and demanded that we eat at our around-the-corner favorite, The Memphis Taproom. I assumed that a few meals over the weekend would not be made at home, either, but we did have a breakfast and a lunch from our own kitchen so I consider it a small victory.
We've been back on the wagon this week. Breakfasts and lunches have all been made and taken to work with us. Last night was an ultimate dark days meal as I made this with farmers market smoked sausage, CSA apples and onions, and the rest of my gigantic head of cabbage. It turned out to be a deliciously comforting dish that tasted even better today as leftovers for lunch.
Dinner tonight was laborious but resulted in the aromatic and pretty item that is pictured above. It used some CSA winter squash that we've had since the end of the summer CSA, which I baked last night while the sausage dish was cooking, to save a step tonight. I used this recipe and followed it to a tee, but if I made it again, I would use more squash, chard, and mushrooms so that there could be one extra layer to the lasagna and a little more girth to all of the layers. The recipe called for one bunch of chard but I think I've been spoiled by all the big-leafed healthy chard that we got through our summer CSA. The chard I picked up at the grocery store was a small-leafed disappointment and added a gritty quality to the lasagna despite the fact that I washed it before chopping it up.
In other news, we got another view of our little guy at yesterday's ultrasound. His head is a bit bigger than normal but still in the normal "range." We've been making fathead jokes ever since. Perhaps we should be spending our time saving money for the therapy he's going to need as a result of our sense of humor instead of cooking!