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Jeez, DQ. I was already pissed off about that WH malcompetance, but now I'm boiling again. I wish you any luck needed, plus all the grace and serenity to navigate this unnecessary spiteful bullpucky.
Also, very glad to hear you dad is recovering well.
I'm feeling a bit ambitious, so I'm tentatively planning on making lasagna for tomorrow. I picked up Italian sausage and fresh whole milk mozzarella on sale today, I'd grabbed ricotta and a nice fresh French loaf (for garlic bread) on Monday, and I already had everything else. I also need to make a dessert for Dad, leaning toward peach cobbler or pineapple upside-down cake.
I was running around Monday afternoon making a pet run and getting groceries, and it was closing on 4PM when I finally got home. So lasagna got postponed yet again until Tuesday, and since the weather was cool, I warmed up a jar of chicken noodle soup and made grilled cheese sandwiches with it. The soup is already well seasoned, but I added 4 oz of chicken stock, 1-1/2 oz of egg noodles, and a 4-1/2 oz can of chicken breast; Dad prefers his soup with plenty of noodles and chicken, and there's now enough left over he can warm it up for lunch Wednesday or Thursday.
Today (Tuesday) was finally lasagna night, and it went even better than I expected. Dad complimented it after the first two bites, so YAY! I'm definitely using fresh whole milk mozzarella from now on; the difference over the regular skim mozzarella and even non-fresh whole milk mozzarella is very noticeable. It takes a bit longer to cook the onions down past translucent until they're caramelizing (with no extra sugar or baking powder used), but it is a definite improvement in flavor. And instead of making one giant baking dish lasagna, I instead assembled them in three deep bread loaf pans. It's basically the same amount of work to make lasagna regardless of size. But this way, the two of us went through half a small lasagna tonight, we'll finish the other half tomorrow, and I still have two more prepped in the freezer for future dinners: just put them in the fridge the night before to thaw, remove the plastic wrap, recover with foil, and stick them in the oven to bake.
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Thanks Amby.
I *love* the loaf pan lasagna thing. I'll make lasagna for myself that way--is good for a few servings without too many leftovers.
Banger-egg-potato casserole turned out really well. Added some thawed, drained frozen spinach and chopped scallions for some extra nutrition.