As I'm assuming everyone has figured by the post below (!), the boy and I got engaged a little over a week ago! We're so excited! We've taken the first few steps in planning the wedding and we've secured a date . . . March 10, 2009. We've been talking about getting married for ages, so we already had our dream wedding pretty much planned out. We'll be doing it at Conwy Castle in Wales (photo!)
There are lots of little quirks about getting married overseas. The first being that the time difference is brutal. In order to get our date set we had to stay up pretty much all night on the phone one night last week. The second big issue is going to be logistics . . . we're only going to have our parents and his siblings at the wedding, but still, getting even just the handful of us from our various homes all over the US to a teensy little town in Wales is going to require some serious planning! And don't get me started on the weather issues!!! March in Wales can be like November in Los Angeles, so I'm going to have to get creative with the dress (fortunately, I've got a KILLER dress idea and I'm really excited about trying to make it a reality!).
So, yeah, I've been busy and a little stressed out and not sleeping anywhere near enough, but I'm happy!!!!
On Friday night we decided to STAY IN to recover from the week and I wanted to do something new and interesting for dinner, so I tried my hand at making a veggie lasagne. Totally sans-recipe as always, and this was my first attempt at anything vaguely lasagne like!! It came out wonderfully though, and I we had leftovers galore. This recipe makes about 8 big portions and the groceries to make it only cost about $25 total, so its a great bargain! It also has some sneaky veggies hidden in it so I think it'd be a great recipe to make for kids . . . even if they pick out the zucchini bites they're still unknowingly eating tons of carrots and peppers (insert evil laugh here!)
-1 large can of petite diced tomatoes
-1 large brown onion, small dice
-1 red pepper, small dice
-a big handful of basil, sliced into ribbons
-3 garlic cloves, minced
-3 carrots, grated
-2 smallish zucchini, cut into thin rounds
-about 3 cups of shredded cheese (I used a mixture of mozzarella, parmesan, Romano and asiago, but just mozz would be fine too)
-1-2 jars of tomato basil pasta sauce (I used 1, but if you prefer a sauce-y lasagne 2 would be perfect)
-1 large tub of ricotta cheese
-1 large egg
-1 package of no-boil lasagne noodles (about 15 noodles)
-salt and pepper
*In a large stockpot, get the onions and peppers going in a bit of olive oil. Sautee until softened and add garlic, basil, and petite diced tomatoes. Let the mixture simmer while you handle the other prep steps.
*mix together the ricotta, egg, a handful of cheese and some salt and pepper. Set aside.
*prep your carrots and zucchini.
*build the lasagne in a casserole dish starting w/ a layer of noodles and a bit of sauce. Each layer should have the ricotta mixture, a sprinkling of grated carrot and a layer of zucchini rounds, a few scoops of the diced tomato mixture, and a bit of cheese. Make sure to surround the noodles w/ sauce or diced tomatoes, as that liquid is what will cook them! The top layer should be a layer of noodles, followed by sauce and lots of cheese.
*bake the lasagne covered with foil (but w/ room for air to circulate) for 30-45 minutes at 375 or until cheese on top is browned.
Listening: Mew- "Special"