Thursday, June 17, 2004


I have come to the conclusion that while I may be a good writer--which is to say I have an enjoyable, mature style--I am not necessarily a good plotter.

I could blame it on MW, or the fact that I have watched/read too much stuff with no plot in the last few years.

But I think it's just laziness on my part, because I claim to like to write organically, but my best pieces have been thought-out beforehand. Leviatech had forethought. Mobius had forethought. Both of those were outlined, loosely overall, and the outline was revised as I went.

I'm thinking I'll go back to work on some of my short fiction, see if I can salvage it--"Donor," in particular. It'll be a good exercise. I must stop being so lazy. If a dress doesn't fit, I rip it apart and fix it. There's no excuse for not doing the same with a story.

Tuesday, June 08, 2004

lasagne for Mom

My mother's been waiting for me to send her this recipe for ages. Figured if I was going to type it up, I might as well share.

Note: This is a BIG recipe and very filling. I make it on Friday nights sometimes and me and my husband have it for lunch until Wednesday. It will probably serve eight, at least.

Prep time, about 30 minutes. Bake time, 1h 30 min.

Start with: 1-1/2 to 2 pounds Italian sausage. I like Mendolia's, which I believe is local to Kansas City. If you buy links, remove the casings and chop up the insides. Cook the meat in a medium-hot skillet with a little water and olive oil. Don't let it get brown. Break it up into smallish bits. Throw in some minced sweet onion.

Add a 12 oz jar of tomato sauce, any brand or flavor that you like. Also add an 8-oz can of diced tomatoes, with or without seasoning. Add more Italian Seasoning if needed. Simmer this for a few minutes.

Combine a 16-oz carton of full-fat ricotta cheese with:
1 egg
1/2 cup grated parmesan,
2 cups shredded mozzarella,
and some parsley. A little extra basil is nice, too.

In a 9x12 baking dish or sheet cake pan, put down a layer of reduced-carb lasagne noodles. (Dry noodles, you may notice, do not fit well into a pan. I lay three long ones side-by-side and then break off a forth to lay across one end.)

On top of the noodles, ladle in half of the meat-tomato mixture. Drop spoonfulls of the ricotta mixture on top; smooth out a little. Repeat layering with noodles, sausage, and the second half of the ricotta. Top with extra mozzerella. Sprinkle with parsley.

Cover pan with foil and bake at 350 degrees for 1 hour. (Place a drip pan underneath because it tends to overflow.) Remove foil and bake for 15 min. more. Remove from oven and let sit while you make salad.

Enjoy! Better the next day.