Few things go together better than pasta and salad. Take spinach lasagna roll-ups:
And Mediterranean crunch salad (seen here without the added chickpeas):
Kelly has a better pairing in mind.
And that pair, that PAL, is none other than Louie, her brother, her personal play thing, her protector.
Apparently, according to a Sunday article in the Styles section of the New York Times, putting aside the old observation that owners resemble their dogs in looks, owners also resemble their dogs in temperament. Portuguese water dogs were held up as an example.
I am spirited and high-strung” said Matthew Davis, breeder of Portuguese water dogs, to which his fellow breeder Bill Waters quickly responded, “You’re not high-strung!”
“The thing about these dogs is that if you don’t train them, they train you,” Mr. Davis said. “And what they’ll train you to do is not good.” Mr. David and Mr. Waters exchanged a look.
Hmmm. Kelly wonders what’s “not good” about our collective current living conditions.
Louie concedes it might be the complete dog takeover of household furniture. Dogs on sofas. Dogs on chairs. Dogs on beds.
Yup, this dynamic duo has us trained. (I’m sitting on the floor as I type this.)
Oh, but there are EVEN BETTER pairings! As with Taylor Swift and her BFF, Britany Maack.
Taylor Swift grew up in the town where I live. She returned for a visit this past weekend to serve as Maid of Honor for her longtime, childhood friend. See Taylor Swift returns to Berks for best friend’s wedding.
In several mysterious emails last week–at least six–local country club members were warned to STAY AWAY from the clubhouse Saturday, February 20th.
Good Afternoon,” said one email, “The forecast is gradually getting better and the snow is starting to melt in all areas. We hope that a nice Spring is right around the corner! On Saturday, February 20th, the golf course and clubhouse will be closed for a private event.”
Of course the locals knew what was happening. People talk. The email may as well have said, “The forecast is getting better, blah blah, snow melting blah, blah, the HUGEST STAR IN THE UNIVERSE IS ATTENDING A WEDDING AT OUR CLUBHOUSE and we can hardly hide our excitement over sharing/not sharing this news in a pretend-casual cautionary email. You will personally die if you come anywhere near our clubhouse on Saturday. PSSSST…IT’S T. SWIFT! Aren’t you just SO excited?”
I would be delighted to tell you I had a Taylor Swift sighting while she was here. However, I am the least interesting individual on the planet and rarely leave my house. The local country club has literally no idea who I am. The only way I would see Taylor Swift is if she opened the door and walked in to my personal family room, where I would be found sitting on the floor (probably in my pajamas) typing on my laptop (dogs on the sofas).
OR, in my kitchen cooking lasagna!
And throwing together a hearty salad.
We aren’t famous, but we DO get our fiber 😉
- 1 lb. lasagna noodles
- For the "ricotta":
- 1 package firm tofu (not silken)
- 1 tablespoon granulated sugar (optional)
- ¼ cup nondairy milk, or as needed
- ½ teaspoon garlic powder or 2 peeled garlic cloves
- Juice from ½ lemon
- 2 tablespoons minced fresh basil
- 1 teaspoon (6 g) salt (or to taste)
- Other ingredients:
- 10 oz. frozen spinach (or one large bunch fresh spinach, blanched)
- 2½ cups prepared marinara sauce, any brand
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- Add lasagna to a large pot of water boiling with a dash of salt. Cook until al dente (about 12 minutes). Drain the noodles in a colander.
- While the noodles are cooking, prepare the "ricotta" by mixing all "ricotta" ingredients in a medium-sized bowl.
- If you did not thaw the spinach on the counter for several hours, thaw the frozen spinach in the microwave (using a defrost setting according to your microwave instructions), and then squeeze out excess liquid. Add the thawed spinach to the "ricotta."
- When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a casserole dish, spraying it with non-stick spray and spooning a layer of marinara sauce onto the bottom of the dish.
- On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge.
- Roll the noodles up and slice each roll in half, lengthwise. Place the roll-ups in the prepared casserole dish, ruffle-side up. Repeat until all of your filling is gone (there may be some noodles left over). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
- Sprinkle the top of the casserole with panko breadcrumbs.
- Cover the dish in foil and bake for 30 minutes. Serve hot.
- 1 (15-ounce) can no-salt-added garbanzo beans, drained
- 1 cucumber, chopped
- 1 cup small broccoli florets
- 1 cup grape tomatoes, halved
- 1 cup finely sliced kale, tough stems removed
- ½ cup finely chopped red onion
- 2 tablespoons finely chopped Kalamata olives
- 3 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Combine all the salad ingredients in a large bowl.
- Mix dressing ingredients.
- Add dressing to salad ingredients. Serve at room temperature or chill.
Try and shake THAT off! You can’t!
(No, I don’t really know what that means either. It just came out of my head.)