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Feb. 1st, 2013
Counted the death stairs on my way down
Feb. 1st, 2013 09:11 am
I've tried to count on the way up, but it's easy to lose track when you're dying. The Southern set is 285 steps.
Today's awesome walk, 9.3 miles in 2:54
Feb. 1st, 2013 01:44 pm
My first walk to Ballard! I was thinking about continuing to Carkeek Park,
but I didn't realize the Burke-Gilman trail didn't go all the way, and
decided I'd head up and toward Green Lake instead. I regretted that
decision when I turned East and saw how huge Phinney Ridge is. I climbed it
anyway.
Crock pot lasagna, courtesy ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cecilgene
Feb. 1st, 2013 04:41 pmThis works best in a large sized Crock Pot.
The way I usually do it is to brown some onion in oil until it starts to get transparent. Then add a few cloves of minced garlic until it's fragrant. Then add 3/4 pound of ground beef and a 3/4 pound of italian sausage. Then I drain the fat, add a large can of tomato sauce, a large can of chunk tomatoes and a couple small cans of tomato paste. That's your sauce.
For the cheese layer, in a large bowl, combine a large 2 lb container of 4% cottage cheese and 4 cups of shredded mozzarella. If you so desire, add a package of frozen spinach to the cheese mixture.
You're then going to layer everything in the Crock Pot, starting with the sauce layer. It usually makes about 4 layers of each of the sauce and cheese. So a layer of sauce, a layer of uncooked lasagna noodles (you don't have to use no-boil, regular works just fine) then a layer of cheese. Repeat until you finish off the ingredients. I would try to make the sauce layer the top layer, then top it with some grated parmesan and cook it on low for 4-5 hours.
The way I usually do it is to brown some onion in oil until it starts to get transparent. Then add a few cloves of minced garlic until it's fragrant. Then add 3/4 pound of ground beef and a 3/4 pound of italian sausage. Then I drain the fat, add a large can of tomato sauce, a large can of chunk tomatoes and a couple small cans of tomato paste. That's your sauce.
For the cheese layer, in a large bowl, combine a large 2 lb container of 4% cottage cheese and 4 cups of shredded mozzarella. If you so desire, add a package of frozen spinach to the cheese mixture.
You're then going to layer everything in the Crock Pot, starting with the sauce layer. It usually makes about 4 layers of each of the sauce and cheese. So a layer of sauce, a layer of uncooked lasagna noodles (you don't have to use no-boil, regular works just fine) then a layer of cheese. Repeat until you finish off the ingredients. I would try to make the sauce layer the top layer, then top it with some grated parmesan and cook it on low for 4-5 hours.