re: WFDT?

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Looks great!

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thanks! she was very proud of it .. and I was proud of her. she doesn't cook but maybe once every 3 or 4 months (outside of small little simple meals) but when she does it's usually really well done. you could make that per your diet huh? but would have to 86 the cheese? I gave my buddy at work who's gluten free the recipe and said he could use rice noodles or spinach noodles and also substitute corn meal for the flour.

thanks LL & Epic it was good as leftovers too

I wanted chocolate cake and ice cream. I wanted it so much.

I just had some Greek yogurt with walnuts and really good maple syrup.

Life is difficult and challenging.

Chicken salad on toasty Bunny bread

..and Calandros' homemade almond cheddar spread on these addicting babies:



With some beers. Goose Island 312, Southern Tier Pumpking, Southern Tier Live.

TIME FOR NEW GIRL!!

Looks good, but did she use boxed lasagna noodles?

Cochon de lait sandwich at TJ Ribs with mojos

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Looks good, but did she use boxed lasagna noodles?

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Yeah she did the recipe by the book. Used no-boil noodles as it called for. Honestly, dried pasta is one of the shortcuts in cooking I worry bout the least.

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Maybe she should cook more often if that's how she prepares food after 3-4 months out of the loop. Pretty impressive!

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I'm sure I could get her to do so a tad more often than that .. but she's not going to supplant me. The kitchen is my domain in our household. Honestly she likes cooking, really enjoys it when she takes the time to really go all out, but I know her and she'd get burned out on it if she did it all the time. Just not as interested in food as myself.

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I am very interested in making it, and will probably try soon! There is a cashew cheese that I use in my lasagna recipe that is really great - I would use that in this recipe. It's base is cashews (white beans, spicy mustard, nutritional yeast, soy sauce - I use liquid aminos, garlic/onion powder... among a couple other things I probably forgot)! I'd also use unsweetened almond milk.

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Sounds like that would do a good job of replacing what you get from the fontina .. which gave it this nice, almost spicey rich cheese flavor.

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Reminds me of Butternut Squash Mac 'n Cheeze. I use that blog for lots of my recipes.

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Bookmarked .. even though that is something straight off'a Pintrest

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I know her and she'd get burned out on it if she did it all the time. Just not as interested in food as myself.

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Heard that

Yes I believe I stumbled upon her blog via Pinterest, I'll admit it. She has some great stuff. Trying the veggie burgers this weekend.

I need to better manage my commenting and respond to everyone on one post.

Will do! I've had plenty. Some good and some not so good. It's a learning experience, for sure.

Couple points if you do that lasagna recipe:

- half the amount of nutmeg if you're not a fan.. The presence is really in there, although I like that aspect
- it reads like you're supposed to put a dozen raw garlic cloves in with the squash after you roast the squash and mash on the garlic. that's wrong.. you need to roast the unpeeled head of garlic first then only use about 6 cloves, 12 is too much I think. plus roasting it whole the cloves once peeled will basically be a paste, allowing you to mash them and mix them in seamlessly
- make sure all of the noodles are COMPLETELY covered otherwise the exposed parts are gonna turn out very rubbery