18 June 2013

green olive lasagna. . . and oh, hi.

Hi y'all. I'm sure I've lost most of you with my infrequent posting. It has been a busy spring, and the first time ever I've looked forward to summer break since having children. We're on Day 2 of summer break and I'm thoroughly enjoying it. I have cut all my quilt pieces and I'm hoping to get sewing soon. . . but we'll see. I also have a Blurb book to finish and children that need more attention now that they're out of school.

I am severely neglecting my camera, though, and I miss it. I'm contemplating committing to a picture every day in July. I think I can do it. I need to do it, for myself.

I made lasagna last week for Hubs. It's his favorite, and I forgot to make it when it was Let's Make One More Lasagna Before It Gets Hot weather. I swear I make lasagna twice a year—once when the weather turns cool and once before it gets too hot. 

For this one, I added chopped green olives to the meat sauce. I also use cottage cheese instead of ricotta, thanks to my mother-in-law. Do you have any non-traditional lasagna additions I should try? You know, in October, when it's cool enough to turn my oven on again.