February 1st, 2013
Counted the death stairs on my way down
I've tried to count on the way up, but it's easy to lose track when you're dying. The Southern set is 285 steps.
Yikes
What the hell?
The metal butt plugs of Woodland Park
Panorama mullet man
Today's awesome walk, 9.3 miles in 2:54
My first walk to Ballard! I was thinking about continuing to Carkeek Park,
but I didn't realize the Burke-Gilman trail didn't go all the way, and
decided I'd head up and toward Green Lake instead. I regretted that
decision when I turned East and saw how huge Phinney Ridge is. I climbed it
anyway.
January 2013 walks
Nice return to more normal numbers after the holidays.
Crock pot lasagna, courtesy cecilgene
This works best in a large sized Crock Pot.
The way I usually do it is to brown some onion in oil until it starts to get transparent. Then add a few cloves of minced garlic until it's fragrant. Then add 3/4 pound of ground beef and a 3/4 pound of italian sausage. Then I drain the fat, add a large can of tomato sauce, a large can of chunk tomatoes and a couple small cans of tomato paste. That's your sauce.
For the cheese layer, in a large bowl, combine a large 2 lb container of 4% cottage cheese and 4 cups of shredded mozzarella. If you so desire, add a package of frozen spinach to the cheese mixture.
You're then going to layer everything in the Crock Pot, starting with the sauce layer. It usually makes about 4 layers of each of the sauce and cheese. So a layer of sauce, a layer of uncooked lasagna noodles (you don't have to use no-boil, regular works just fine) then a layer of cheese. Repeat until you finish off the ingredients. I would try to make the sauce layer the top layer, then top it with some grated parmesan and cook it on low for 4-5 hours.
The way I usually do it is to brown some onion in oil until it starts to get transparent. Then add a few cloves of minced garlic until it's fragrant. Then add 3/4 pound of ground beef and a 3/4 pound of italian sausage. Then I drain the fat, add a large can of tomato sauce, a large can of chunk tomatoes and a couple small cans of tomato paste. That's your sauce.
For the cheese layer, in a large bowl, combine a large 2 lb container of 4% cottage cheese and 4 cups of shredded mozzarella. If you so desire, add a package of frozen spinach to the cheese mixture.
You're then going to layer everything in the Crock Pot, starting with the sauce layer. It usually makes about 4 layers of each of the sauce and cheese. So a layer of sauce, a layer of uncooked lasagna noodles (you don't have to use no-boil, regular works just fine) then a layer of cheese. Repeat until you finish off the ingredients. I would try to make the sauce layer the top layer, then top it with some grated parmesan and cook it on low for 4-5 hours.
