Proportions are Growing

Several weeks ago I made "Spinach and Mushroom Veggie Lasagna" (see recipe below)...and just recently finished it. Seriously, it was like the magic porridge pot, and-as delicious as it was-I thought that this lasagna was never going away.  Lessons learned: try cutting a recipe in half (leftovers are always great, but there is such a thing as too much); place container over a cookie tray or some other larger container when cooking in the oven (some of the tomato sauce overflowed while I was cooking and made some SERIOUS smoke-I was actually afraid that I was going to burn the apartment building down); and do not try bringing lasagna leftovers to work for lunch in your purse (I thought I had placed it in spill proof container, and turns out I was wrong.  Fortunately, the spill could have been MUCH worse).

INGREDIENTS:

-2 tablespoons olive oil

-1 and 1/2 lbs. cremini and/or shiitake mushrooms, sliced (I was not paying attention and grabbed only one plastic container of shiitake mushrooms.  Needless to say it was not nearly enough and would recommend three-four cartons to eyeball the weight).

-1 tsp dried thyme

-kosher salt

-1 15-ounce container of part-skim ricotta

-3/4 cup skim milk

-2 eggs, lightly beaten

-3 cups shredded, part-skim mozzarella cheese, divided evenly

-3/4 cup grated Parmesan cheese

-1 ten-ounce box frozen chopped spinach, defrosted and drained

-1/3 cup chopped fresh basil, plus more to garnish

-1 teaspoon dried oregano

-freshly ground black pepper

-5 cups tomato sauce

-12 sheets no-cook lasagna noodles

-nonstick cooking spray

DIRECTIONS

1. Preheat the oven to 375 degrees

2. Heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms and thyme and season with salt.  Cook until softened, about ten to 12 minutes

3. In a medium bowl, combine the ricotta, milk, and eggs and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate

4. Spread 1 cup of tomato sauce in the bottom of a 9-by-13-by-2-inch pan.  Layer 4 sheets of lasagna on top, slightly overlapping.  Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture.  Top with 1 and 1/2 cups tomato sauce.  Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms, and 1 and 1/2 cups of tomato sauce, and the remaining mozzarella cheese.

5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down.  Bake at 375 degrees, covered, until bubbly, about 45 minutes.  Remove foil from lasagna and increase the oven temperature to 450 degrees.  Cook until cheese browns, about 12 minutes.  Remove from the oven and let stand for 15 minutes before cutting.  Serve warm and garnish with basil.

End product

My mama taught me that no matter what, ALWAYS clean off vegetables and fruit

The smell was incredibly delicious

Ricotta cheese and egg

I think I needed a deeper pan

Ready to bake

 

These Are some of my Favorite Things...

 

Black licorice "Scottie" dogs

My replacement candle (smells like a fireplace)

Free upgrades from Starbucks

Homemade chocolate truffles and "cake balls" gifted from Mrs. Farris

Purple and gold

 

New York City Sights

Puppies in a pet store window

More puppies

Sweatshirts with built in headphones in the hoodie strings (I definitely did a double take)

A Betsy Johnson Christmas Tree (at the Plaza Hotel)

A store for selling exclusively neon signs

 

Bright Ideas

 

As Murphy's Law would have it all of the light bulbs in my apartment managed to go out...on the same day.  Now I am not so completely helpless that I cannot change a light bulb, but the problem was that I had never before changed ceiling bulbs.  The precariousness of the situation was compounded by the fact that we do not own a step ladder in my apartment-no room for storage.  Consequently, my only option was to climb up on a bar seat equipped with a "spinney" seat.  Fortunately, I lived to tell the tale, but want to share some of my insights garnered from this incident.  First, always have an extra set (whether it is light bulbs, paper towels, toilet paper, dishwasher detergent, etc.) because, as much as you attempt to ration, the fact of the matter is that you never know when supplies will run out, and when it does run out it is inevitable that it will be at a time when you need a TON of that material.  Second, it is okay to use a 60 watt bulb even if the outlet calls for a 70 watt bulb.  Third, despite contentions to the contrary, those "environment" safe light bulbs do not last a life time.

 

 

Sweet Finds

 

A couple of weekends ago, courtesy to the unseasonably warm weather, I resolved to set out on foot and explore my neighborhood by running my errands on foot as opposed to the subway.  In addition to discovering that not only am I surrounded by an infinite number of deliciously tempting restaurants, but that my apartment is also within walking distance of an Apple store and Loehmann's (which will prove to be my downfall).  The best find of the day, however, was Baked by Melissa.  All of the walking had roused a significant, inexplicable craving for a cupcake.  Although rumor has it Crumbs cupcakes are the best (Magnolia Bakery fans may beg to differ), I wanted something a little smaller and healthier so that all of my walking would not be in vain.  These bite-sized mini cupcakes at Baked took the cake.

 

Pictured from left to right: Chocolate peanut butter cup, blueberry cobbler (the flavor of the month), and cookie dough

 

Only in New york...

think of someone standing on the opposite subway platform as being "framed" by the architecture, and get to hear incredible jazz music for free

you would see this kind of car...

 this sign could be interpreted ambiguously...

would you advertise being second best...

...enough said

have a Fashion Institute of Technology :)

 

Organization

 

Living in New York has taught me the importance of making the most of any space you have.  This has proven to be particularly challenging given the constantly expanding size of my wardrobe and my obsession with accessories.  My roommate actually introduced me to the idea of using cork board to display earrings, bracelets, and necklaces (I had previously used a beautiful jewelry armoire, but unfortunately it was too heavy and too large to make the trip from Ohio to New York).