thanksgiving 2

[ateolf]

on saturday i got a call from Josh telling me about these violins they have a target on clearance so i went up there and got a violin! it's a cheap piece of crap but it's a violin! the chinese craftsmanship shows but it's a violin...so later in the evening i hung out with Jacques and Amber at their place...David and Monika came over...after a while we met Justin and Mary Beth at Huey's and after that Amber and i went grocery shopping...i didn't get to bed til almost 4 and then had to get up at 10 to get ready for the magnificent thanksgiving feast at my place that afternoon...i cooked some junk: the first thing was supposed to be pumpkin lasagna but the grocery store didn't have any goddamned pumpkins so i decided to make it sweet potato lasagna...the next thing was plantain fritters, a kwanzaa dish! i somewhat cleaned the practice room (pushed everything to the side) and moved the table in there...i was proud of myself...despire my haphazard ill-preparedness i managed to finish cooking, bathe, shave, and get dressed before anyone arrived! Josh, Molly, Jacques, Amber, David, and Monika came over and they brought food too and it was pretty swell...later in the evening i hung out with Justin H. for a little bit...

then today...if work days are turds then today was diarrhea...it was as busy as diarrhea anyway...i didn't hardly get any fuckin' reading done...i did get some mail when i came home: Simonetti, Morante, Pignatelli: Tenebre (that pretty much translates to Goblin with a drum machine instead of the drummer...) i guess that's it...

Comments

[farceprophet.livejournal.com]

hrmm pumpkin lasagna....never heard of that, but i will keep it in mind. send me a recipe. i love to cook.

[ateolf.livejournal.com]

it was a cookbook a friend lent me:

pumpkin and basicl lasagne:
preparation time: 20 minutes
total cooking time:1 hour 25 minutes
serves 4

650 g (1 lb 5 oz) pumpkin
2 tablespoons olive oil
500 g (1 lb) ricotta cheese
1/3 cup (50 g/1¾ oz) pine nuts, toasted
3/4 cup (35 g/1 oz) fresh basil
2 cloves garlic, crushed
35 g (1 oz) paremesan, grated
125 g (4 oz) fresh lasagne sheets
185 g (6 oz) mozzarella, grated

1. Preheat the oven to moderate 180°C (350°F/gas 4). Lightly grease a baking tray. Cut the pumpkin into thin slices and arrange in a single layer on the tray. Brush with oil and cook for 1 hour, or until softened, turning halfway through cooking.
2. Place the ricotta, pine nuts, basil, garlic and parmesan in a bowl and mix well with a wooden spoon.
3. Brush a squre 20 cm (8 inch) ovenproof dish with oil. Cook the pasta according to the packet instructions. Arrange one third of the pasta sheets over the base of the dish and spread with the ricotta mixture. Top with half of the remaining lasagne sheets.
4. Arrange the pumpkin evenly over the pasta with as few gaps as possible. Season with salt and cracked black pepper and top with the final layer of pasta sheets. Sprinkle with mozzarella. Bake for 20-25 minutes or until the cheese is golden. Leave for 10 minutes, then cut into squares.

i knew that wouldn't be enough for the party so i used a bigger dish and guesstimated the ingredient amounts accordingly...