This lasagna was actually SO easy to make, not to mention MUCH more fun when you have a "chef" in the kitchen. :) Nick plans on attending the INCA at Spokane Community College. (Holla' to my class mates there right now!) And that INCA-business doesn't stand for some Mayan or Aztec tribe..it's the Inland Northwest Culinary Academy. I'm incredibly excited for him...he's a great cook and learning more every day. (AND I'm learning a whole new way of looking at food, through a critical quasi-chef assistant...it's crazy. I almost feel like his unofficial sous-chef!)
Hors d'oeuvres were on the menu too, of course. I swear, the moment he steps into my kitchen it somehow transforms into a 5-star cuisine heaven...ok, maybe 3-star, at the least. We probably have some Twinkies in the cupboard, does that dock down on some stars? Anyways, these bad boys were totally made from leftovers, and still totally delicious. Taco shells, spreadable Laughing Cow swiss, fresh tomatos, peppercorns, parmesan, and love. That's it...he has a good eye for plating; something I'll never understand. I'd be perfectly happy if most foods came in something equivalent to a yogurt container or a cereal box. That's perfectly fine with me.
I'm a pretty rough-lookin' sous chef tonight.
Here's hoping that Anthony Bourdain would be proud...
At least we have a memory of today, (other than
cold lasagna left-overs tomorrow)...even though it is a bit blurry.
Well babe you can totaly be my Sou CHef your hired babe and we have more than a memory of tonight babe we have a whole life to enjoy it all this much even if we are just pouring cerial of makeing a Harvest moon (that is suposted to be hard) babe we have each other!!!!
ReplyDeleteI LOVE YOU BABE!!!