Friday, November 8, 2013

Fresh from the Oven: Mother Smith's Lasagna

Here it is boys and girls: Mother Smith's World Famous Veal and Spinach Lasagna, my first stab at the lasag. It is a tedious way to cook food. I've baked red velvet cake and found it much less involved.

Leah says she loves this stuff and I'm going over to see her tomorrow. My guess is she'll like this better than a few roses. (I accompany the lasag with a wondrous split pea and hamhock soup, cooked last night and left to age.)

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