Farewell to February......

It's been a bitch of a month.  Come to think of it.....ever since the clock struck 2014, it hasn't been so much fun.....

All I can say is.....THANK GOD! 

 Did I ever mention that I play little tricks on myself?
Did I ever tell you that when life feels a little hard, I treat myself?
That's how I get through things.
I just don't like to wallow.  

If I have to do something horribly awful and  incredibly difficult, I follow it up with something that feels a little out-of-the-ordinarily special.
For instance....when I have something horribly awful and incredibly difficult to do....I'll be sure I'm wearing something that I really love and that I've taken the time to do my make-up....as if I am going out to a special event.  Then, after I've taken care of that horribly awful and incredibly difficult thing, I will take myself to a lovely little bistro, order a truly  magnificent glass of wine and a special dish and enjoy the peace and luxury of the moment.  Then, I might go and buy myself a new shade of lipstick.....

Or, when the day has been too long and the night too lonely, I fluff up my favorite pillows, I light my favorite candles, I put a fire in the fireplace, I put on my favorite silky pajamas, I put a super intense hair conditioner in, I treat my entire body to an amazing moisturizer, I slather on a deep cleaning/conditioning face mask, I indulge in a glass of wine and a stack of cooking and fashion magazines and then I sigh...as if I needed this moment to be completely alone all along.......

When I feel hurt and *this close* to crying every 2 seconds.....I allow myself a few tears.  Then, I pull out my favorite CDs, I load them up, I turn out the lights, I light some candles and I sit in my favorite chair and I  let the music heal me....and, if I am really hurt *and pissed off*....I might even have a cigarette in the house.  Rock and Roll! 

And, when the weather has taken away our date nights--due to crankiness, road conditions, frigid temps or other pesky things....I cook up a decadent meal, I dress myself up, I mix up some martinis and pour them into our very special crystal martini glasses,  I  pull out the china and the crystal and the fancy linens and a bottle of the good wine,  I set a lovely table, I light some candles, I put on some beautiful background music and I pretend as if this was always the plan....and, if my date is still cranky.....the martini helps me ignore the date and the mood....

When there's not a car in the driveway....for one reason or another.....and I've been left to my own devices for far too long and  I'm feeling a little bit lonely......I choose a special place where I have never been and may never really go (due to parking, location, etc), I dress myself up in something fabulous, I call a car service and I go.  I marvel at the joy of having a chauffer and I enjoy the experience of wearing a fabulous outfit to a new place, with new people....*who never saw that fabulous outfit before*......and I tell myself this is a wonderful way to live...

Yes, those are some of the things I have done to get through February.....

March.....here I come!!!

February is kicking my ass.........

Yes, it's the weather.  Yes, it's the crazy work schedules.  Yes, it's the crazy schedules in general. Yes, there was a busted water pipe while we were on what was supposed to be a lovely, relaxing Valentine's weekend.

We had just ordered a lovely bottle of Malbec to sip as we watched the snow fall.  Then, my phone rang.  Pipe busted.  Water everywhere.  Call a plumber. 

 Yes, there was that incredible unexpected ice and snow storm on said lovely relaxing Valentine's weekend.

Snow. Snow. Snow. Snow. Snow. 

 Yes, there was that big mess to deal with from that busted water pipe which, yes, uncovered some confusing and worrisome problem with some electrical wiring in our basement.  Yes, it's the weather.  Yes, there's my everyday responsibilities and commitments that I've been doing a lousy job meeting .  Yes, it was that little bout with a stomach virus on one of the most inconvenient days possible.  Yes, there was also that little issue with the main bathroom toilet. Yes, it's Carmen's cranky mood.  Yes, yes and yes. 
Yes, there were some good times. 

Our annual Chef's Dinner with Chef Len.  Yes, it was amazing. 

Wonderful friends.  Good food. Perfect wine pairings....

Yes, this was a delicious ending to a wonderful meal with wonderful friends and wonderful wine.....

But, I have to be honest.....there have not been enough good times to cancel out the shitfuck times. 
But, there were some good times.
And, I am so thankful for those good time.
So very thankful.  

Making the most of it in Judiland.....

Today, I am forcing in a good time.....yes, I'm in the kitchen.....
I'm doing something completely crazy.....I am making 3 recipes that I have never tried before.
Never. Ever.  Never.
And, I am serving them to people.
I mean....really?
So, I hesitate to share them with you until I can tell you a little more about them.
But, I figured I needed to shake things up a bit. 
So, I decided to go back to some recipes that I said I was going to try but never got around to it.
Life just got too busy or I wanted to play it safe or I forgot or whatever.  But, I never tried them.
But, today I am going to be brave.
They say you should do one thing a day that frightens you.
Well, today I choose this.....

 The Unknown Menu....

trying to kick February's Ass....

Texas Caviar

Rosemary Chicken Lasagna

Parmesan Roasted Cauliflower

 

Rosemary Chicken Lasagna

by Sylvia Fountaine, Feasting at Home  January-5-2013

A flavorful and comforting recipe, that is easy to make, using egg roll wrappers.

Ingredients:

Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
1 package egg roll wrappers, or fresh pasta sheets

Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper

Truffle oil- optional

Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.

Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes,  then set aside.

3. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.

4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.

Yield: 8

- See more at: http://www.feastingathome.com/2013/01/rosemary-chicken-lasagna.html#sthash.NpRsefY2.dpuf

Rosemary Chicken Lasagna

by Sylvia Fountaine, Feasting at Home  January-5-2013

A flavorful and comforting recipe, that is easy to make, using egg roll wrappers.

Ingredients:

Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
1 package egg roll wrappers, or fresh pasta sheets

Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper

Truffle oil- optional

Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.

Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes,  then set aside.

3. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.

4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.

Yield: 8

- See more at: http://www.feastingathome.com/2013/01/rosemary-chicken-lasagna.html#sthash.NpRsefY2.dpuf

Rosemary Chicken Lasagna

by Sylvia Fountaine, Feasting at Home  January-5-2013

A flavorful and comforting recipe, that is easy to make, using egg roll wrappers.

Ingredients:

Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
1 package egg roll wrappers, or fresh pasta sheets

Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper

Truffle oil- optional

Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.

Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes,  then set aside.

3. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.

4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.

Yield: 8

- See more at: http://www.feastingathome.com/2013/01/rosemary-chicken-lasagna.html#sthash.NpRsefY2.dpuf

Rosemary Chicken Lasagna

by Sylvia Fountaine, Feasting at Home  January-5-2013

A flavorful and comforting recipe, that is easy to make, using egg roll wrappers.

Ingredients:

Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
1 package egg roll wrappers, or fresh pasta sheets

Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper

Truffle oil- optional

Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.

Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes,  then set aside.

3. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.

4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.

Yield: 8

- See more at: http://www.feastingathome.com/2013/01/rosemary-chicken-lasagna.html#sthash.NpRsefY2.dpuf

Rosemary Chicken Lasagna

by Sylvia Fountaine, Feasting at Home  January-5-2013

A flavorful and comforting recipe, that is easy to make, using egg roll wrappers.

Ingredients:

Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
1 package egg roll wrappers, or fresh pasta sheets

Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper

Truffle oil- optional

Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.

Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes,  then set aside.

3. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.

4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.

Yield: 8

- See more at: http://www.feastingathome.com/2013/01/rosemary-chicken-lasagna.html#sthash.NpRsefY2.dpuf

Rosemary Chicken Lasagna

by Sylvia Fountaine, Feasting at Home  January-5-2013

A flavorful and comforting recipe, that is easy to make, using egg roll wrappers.

Ingredients:

Filling:
1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 C packed, chopped fresh spinach ( or arugula)
2 T olive oil
---
12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
lemon zest 1T
1 package egg roll wrappers, or fresh pasta sheets

Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper

Truffle oil- optional

Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.

Instructions:
Preheat oven to 400F
1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Bechamel Sauce:
In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes,  then set aside.

3. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.

4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.

Yield: 8

- See more at: http://www.feastingathome.com/2013/01/rosemary-chicken-lasagna.html#sthash.NpRsefY2.dpuf

Nothing to do on Valentine's Day?

This looks like it might be kinda fun.....

Well, it was just a thought!

Happy Valentine's Day! 

 I hope your day is filled with fun and love.  

as for me, I'm taking my fun and love on a little road trip......

You just gotta get up every morning with a smile on your face.....

and......that's been a bit of a problem lately.....

It's been one helluva winter.......

So, I'm just not going to talk about that.  
However, speaking of the things you gotta do when you get up every morning....I figured I'd share this little story with you....

Even though I said I wasn't going to talk about winter....I have to set the scene for my little story....

One frigid, icey morning last week when it was imperative that I arrive at the office at some ungodly hour of the morning--there just so happened to be a main water line break on the exact road that I needed to take to drive to work.  Even though I had planned on driving.....knowing that a good portion of  the road would be closed and being a bit concerned about the treacherous morning commute before the plows and salt trucks got to the roads, I decided it was best to take the trolley.   Unfortunately, no sooner did I make that decision....the early morning newscaster announced that the ice had brought down the trolley lines.   So, if I didn't want to drive-- I would be relegated to taking a bus.   But, that left me with quite a conundrum--the bus has to travel at least part of the road that was closed due to the main water line break.   The good news was that the bus doesn't have to travel the entire route to the tunnels since it has a special bus lane that takes it around the tunnels.   So, in the end, I figured that the bus was a better option than the car.
Thankfully, the bus stop is about 100 yards from my house.  And, even with the cold and ice, the bus was only a few minutes late.  I tucked myself in beside a neighbor and off we went...exchanging a few pleasantries and chit chat as we drove through the dark and icey streets.   Things were going pretty well until we hit an unexpected traffic detour caused by the waterline break.  The driver announced that he would have to radio in to figure out where he was to go.  So, he pulled off to the side of the road and the wait began..... 
The only thing left to do was to either answer work emails or surf through Facebook on my phone or enter into a chat session with my neighbor who I was sharing a seat with.  After about 20 minutes of doing the online stuff, my neighbor lifted her head from her book and sighed "This is definitely going to ruin my diet today!"    "I hear you!"  I said with understanding.  "I can't stop thinking about going to Dunkin' Donuts as soon as I get off this damn bus!"  she said with some measure of disgust.  "I might come with you!"  I laughed a bit.  "How does anyone stay on a diet?  How can I keep off the 5 pounds I lost since January 1 if I want to eat 5 pounds of donuts?"  she asked me--half joking, half serious.  "It's tough," commiserated.  "You know, I have to ask you---I know you lost a lot of weight since I met you.  How do you keep it off?"  she asked rather sheepishly.  I wasn't sure if I wanted to tell her my Lap band story but I didn't want to NOT say something helpful.  I thought for a minute about what I could possibly say that was truthful and helpful.   Then, I remembered one of the most important and long lasting piece of my success---and it has nothing to do with what I eat or don't eat.  "You know, it's the first thing I thing about when I get up the morning--keeping this weight off has to be part of my life--every single day--from the minute I wake up until when my day ends."  I told her with conviction.   I was being truthful....except I didn't mention that my Lap band is part of my first morning thought and many of my thoughts throughout the day until I lay my head down to sleep.  Some days I am successful in doing what I need to do and other days....notsomuch.  But....as long as I wake up with that as my first thought and keep it with me, I feel empowered.   She thought about it for a moment..."You know, I never thought of that..." she mused a bit.  "Yeah, I think that's been a big part of how I've been able to keep this weight off.  And, it was just as important when I was losing the weight too,"  I shared with her.  As I heard myself say these things, I realized that this was the best advice I could give anyone to help them be successful in losing weight or keeping it off or in making any major change in their lives.  We don't have to be perfect....we just have to make it a priority commitment--every single day.  "You know, I know that sounds hard but trust me, once you do it for awhile and you see results, it becomes a habit !"  I encouraged her.   "Thanks.  I am glad you didn't tell me that I'd have to follow some crazy diet!"  she said.  "Nope.  It's not always about the food....." I told her, my voice trailing off  in wonderment at my own words and wondering if someone would have given me this advice many years ago if I would have been able to do it.  I guess I'll never know.  
I may not be waking every morning with a smile but I am waking up every morning knowing what's important that day....and every day.   Hopefully, my neighbor can do the same.
Somewhere deep inside of me, I was thankful for that water main break.  It allowed me to once again realize just how my Lap band has changed my life....

Winter can stop now. 

Get the SKINNY......

I heard there's SKINNY news in Judiland! 

Yes, blog friends....there's incredibly exciting SKINNY news here in Judiland. 
In fact, I am in SKINNY heaven and I can't wait to share with all of you. 
I just hope you are as excited and over the moon as I am about it all. 
First, I must apologize for being away from Stories from the Road for so long.  I wish I could tell you that I was just dancing all over Judiland celebrating my SKINNY news but that would be a bold faced lie.   I might have been fantasizing about dancing and celebrating while I was fighting the elements of winter while I was eating, drinking and sleeping work, work, work.   But, I'm pretty sure I was fantasizing about winning the lottery and moving to a Caribbean island.....

Without further adieu......
I bring you the most exciting  SKINNY news in the JEANS and PASTA category of the past 7 years!!!
Trust me, it might sound like minor news but I assure you friends, this news ranks up there with finding a new gin to love.  That's not minor!   Because, you know that I do lots of research and testing when I am on a mission to uncover the little necessary luxuries in life.  
My research and testing on two very necessary luxuries in life--- PASTA and JEANS---has led me to two fabulous finds that have rocked my world.   And, I mean ROCKED MY WORLD. 

First, let's talk SKINNY JEANS.......
Finding the best SKINNY JEANS is not an easy task.  It takes a very determined woman with a little disposable income and some shopping time on her hands to make it happen.  You have to kiss a lot of frogs try on and purchase a lot of jeans and  scream a lot endure a lot of heartache while conducting this quest.  But---if you are patient enough and willing to suffer for SKINNY JEAN LOVE....it's worth it when you finally find that one amazing pair that just works like they were made for you and only you!   That's what happened for me when I came in contact with these beautiful, perfectly wonderful fabulastic RELAXED SKINNY JEANS .  They are boyfriend jeans and skinny jeans rolled into one.  Why didn't someone think of this sooner?   And, if they did....why didn't they tell me about it?   I love, love boyfriend jeans and I love skinny jeans.   Sometimes I am not crazy about how either of them look on me but I love the look of both.   Putting them both together--to give me more room in the hips but that slender look on the legs.....woo-hoo.  I mean WOO-HOO!!!   These are an amazing pair of jeans.  Thank you LOFT!   But...here's the best part and the reason why I just had to share this with you---these SKINNY JEANS are not just made for me.   No. No. No.  I sent a total of 4 gal pals to check them out---all of them with quite different bodies and ranging in age between 42 and 63.   And, guess what?  They are all living in SKINNY JEAN heaven too.  
Pretty great SKINNY news, don't you think?

Okay, now, let's talk SKINNY PASTA.  
I might have mentioned it once or twice or a gadzillion times that I am married to a full Italian, my mother and her entire family is full Italian and I was raised on amazing Italian food cooked by wonderful Italian women and that I love, love, love to cook Italian food.  As a matter of fact--much of my weight gain over the years can be directly attributed to pasta.  Pounds and pounds of every shape and size of pasta.  I adored it covered in red sauces, garlic sauces, white sauces, green sauces....oh any kind of sauce....you name it!!!  Trust me on that...
However, I gladly gave pasta up when my Lap band came into the picture.  My Lap band and pasta did not have a friendly relationship.  Trust me....I tried.  Oh, how I tried. 
Since then, I've searched high and low for a substitute to quench my pasta love.  Granted, I found many wonderful alternatives to slather in good Italian sauces such as polenta and zucchini that I would slice into strands.  I even found a nice locally handmade pasta that I could purchase that I could indulge in a tiny helping every once in awhile.  And, I was content.  Perfectly content.
Every once in awhile, I'd try out something but either it was too much of a chore to make and it just didn't work for me.  You see, one of the nice things about pasta is that it could be the basis for  quick yet delicious dinner.  The perfect work night meal.   I missed the convenience of being able to throw together a quick sauce and ladle it over pasta and making everyone happy.  Yes, I missed those days.
Then....
Enter this little gadget and I'm going ga-ga over the things I can make. Think "zucchini pasta" spirals in 2 minutes, sweet potato ribbons, strands of butternut squash....
Funny thing is that they were doing a demo on this  at one of my favorite cooking stores on the very same day at the very same mall where I experienced  my  RELAXED SKINNY JEANS thrill.  Can you imagine?  What a RED LETTER DAY!   The moon and the starts either aligned perfectly that day or God was blessing me especially graciously or perhaps it was just my beautiful payback for having to deal with less-than wonderful holiday moments. Whatever good karma was happening to me that day, I am eternally grateful. 
Although I do try to be very careful to resist the urge to buy every gadget that promises to solve every problem, I was drawn to this thing.   I have a bad habit of finding myself in gadget heaven for fleeting moments--only to be left with another thing that I have to find a place to store. I have to work hard to restrain myself.   So...after really interrogating the poor sales woman who was demonstrating this tool and trying my hand at it myself and finding that it was so easy to use, I scooped it up and it was mine!!!   Since then, I have been having a fun time coming up with ways to use it.  My french fry loving nephew went crazy over my Cajun curly fries,  my daughter and I gobbled up my skinny onion straws,  and last but not least.....my Italian engineer hubby and I have been in pasta heaven----zucchini pasta spirals covered in a quick sauce made of quartered canned artichokes sauteed in garlic, butter and olive oil with with a bit of white wine and lemon and covered in Pecorino Romano one day, zucchini ribbons covered in a beautiful creamy pesto sauce another day and strands of butternut squash slathered in a super quick sauce made of  olive oil, garlic, toasted walnuts and dried cranberries then topped with crumbled goat cheese on yet another day.  The key is to lightly blanch the veggies after they are cut--they will take on an "al-dente"  texture.....much like pasta.   My Lap band and I are lovin' in......

Now that I've done my good deed for the day and shared my SKINNY news, perhaps I will be rewarded again.    This might be a good day to play the lottery.....

Ground Hogs and Footballs......

Happy Ground Hog Super Bowl Sunday! 

  Are you cooking up a STORM for this holiday or just KICKING BACK and enjoying the show? 

I'm doing something in between.  
With my husband's current maniacal work schedule plus the fact that the house is still not fully recovered from the holidays and my hard wood floors have taken a massive beating from the weather of the past 2 weeks  AND I am right up against one of the busiest weeks of my year at the office.....this is not the time to throw a mega party.....no matter what that darn Ground Hog says or how exciting this football game is supposed to be. 
But, since I don't like to let an occasion come and go without some kitchen fanfare, I decided to pull out some recipes that were yummy but embarrassingly easy, open a bottle of this perfect winter wine (I received 3 bottles of this as a gift from my winey friend), and use up the remainder of my football-themed paper plates, napkins and plastic cutlery (yes, I know it's all Black and Gold but hey I live in Pittsburgh....!) and call it a SUPER HOG HOLIDAY.  
So, I'm hosting a few folks that don't care about my floors or the fact that my china is not back in the china closet or that I still have 2 huge tubs of Christmas decor sitting in the corner of my little office off of the kitchen.  And, as they hoot and holler and watch the game,  I'm curling up on the couch with my magazines and only break from my magazine reading to nibble some of the yummy food, sip my yummy wine or watch the yummy commercials..... because I'm pretty sure that's what you are supposed to do on a SUPER HOG HOLIDAY....

If you haven't decided on what you might be throwing together today....check out the recipes  below that I have chosen.  They might not really fit together from a menu standpoint but that's the beauty of this holiday...it's all about easy yumminess with no regard for gourmet correctness. 
Hey, it's not called a SUPER HOG HOLIDAY for nothing...
 And, since I have used all of these recipes before, I can tell you that they are exactly what should be on the table for a SUPER HOG HOLIDAY......


Seven Layer Salad
Sweet Onion Parmesean Dip
Taco Pie
Crunchy Peanut Butter Mix (I add popcorn instead of cereal)
 and I sure hope someone brings some chips and salsa.......

Love your HEART......

Of all the gifts my Lap band gave to me, the gift of a healthier heart is the one gift that I never set out to get. 
It wasn't even on my wish list .
I was vain like that....
February 2007.....the month that I made the decision to have Lap Band surgery.
And, it wasn't because I looking to improve my heart health.
Nope, it was because I was getting ready for a Valentine Dinner party and I had nothing to wear and a Lap Band commercial came on the TV just as I was about to fling myself in a heap of tears and wails on my bed on top of the pile of clothes I had just tried on....
The rest is history.  

Happy American Heart Month!!!