We had a major fail for dinner tonight. I am so bummed. A new recipe from somewhere online that sucked me in for a chicken Florentine lasagna with Alfredo sauce - or something along those lines. Lots of time and a considerable bit of money for the ingredients and I don’t care if I ever see the rest of it again. And if I see it, I won’t eat it. Sadly filled a 9 x 13 baking dish so there is a lot leftover. We don’t screw up too often but I am completely pissed off about it.
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What didn’t you like about it ?
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It all started with some lasagna noodles I had in the pantry. https://www.stonewallkitchen.com/dw/image/v2/BGFW_PRD/on/demandware.static/-/Sites-swk-catalog/default/dw579ee0d0/images/321625.jpg?sw=1000&sh=1000&sm=fit
The layering of flavors beginning with the chicken, the béchamel sauce, the ricotta - everything was so bland and the no-boil noodles were a total fail. During the whole process I kept telling myself it was going to suck, and I was right.
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Happens to the best of us!
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This was the blankie in Finny’s cage when I picked him up, and they gave it to me as a “familiar scent” for his ride home. I laid it on the couch for his first night, and there it remains. It gets tossed into the dryer on occasion to pull off the cat hair, but otherwise, 7 years later… 
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You know - what bothers me the most is I didn’t listen to my instinct that told me it wasn’t a good thing. I just had a craving for what it promised.
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Sorry it was a flavor fail after all the effort.
One possibility is to see if you can fix a portion with tomato sauce, and turn it into pink pasta.
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Shrimp and corn chowder, with bay scallops, red pepper, and arugula. I thought arugula would make a good substitute for spinach or kale, and it almost worked out.
Adapted from this NY Times recipe (gift link)
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Ethiopian tonight.
Don’t even bother asking me what they are. Except that they were all damn tasty.
And I just rediscovered my love for inerja. Like true love.
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Weekend of friend-therapy and eating.
Tonight:
Thin crust sausage and broccoli rabe pizza
Beet and fried goat cheese salad
Roasted chicken with potato purée
Fried chicken with a biscuit and mashed potato
Short rib with potato purée and roasted carrots
Before:
Lobster roll
Lobster bisque
Octopus
Oysters
Tuna tartare tacos
Anchovy pinxtos
Crab cake
Clam chowder
Wedge salad
Mussels in thai red curry
The lobster roll and crab cake have set the bar for the summer.
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Pizza Saturday. Yay !!! . I have been waiting since November to turn the heater off. Its not 48 degrees out its 78 . Loving it . Plus was out on the local lake today with my fishing guide buddy. Caught and released some nice trout with shoulders.
Oven fired up .
Pizza. 65 % hydration. Tomato , Pecorino Toscano , basil ,mozzarella. After finished cooking. A little prosciutto added. Cheers.
Out of the oven . It was very good But !!!
Next Saturday. Going to use 59 % hydration. Loving this Pizza engineering. 6700 foot elevation.
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Dang, my buddy just sent me this pic of his lunch from Naples a few hours ago. Almost a twin to yours, 'ceptin the fixin’s.
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Just made me smile .
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Wow, thank you so much 
That really made my Sunday morning!
We do have a CD for download if you are interested, with a mix of original tunes and some covers. Or I can send you a hard-copy when I’m back in the states. I have several boxes left from my last order 
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I hate it when that happens, especially when it’s a new recipe that sounds promising. But after all that work and money it should at least be satisfactory 
Here’s to your next meal far surpassing your expectations! 
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I mean… you clearly got this down, but… have you been eating pizza every day?
Not that there’s anything wrong with that - and your πs are definitely making a point for an all pizza diet 
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I don’t have much stamina to drill through multiple task recipes but I was so tempted by this. There’s lots of it left - I told DH the rest was his. I’m leaving again to spend time in Ohio with my 92-year-old mother. He’ll be on his own for 3 weeks so he can bank it in the freezer. BTW - I’ve really been enjoying your Local Groove video.
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Sometimes we just have to cut our losses
Good for you for a change of scenery - including getting away from the mediocre lasagna 
.
And thank you for your kind words! I think it came out well, although of course I see/hear things that could’ve gone smoother/better, but then I tend to be far more critical of my own work than others 
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@retrospek sometimes these things taste better after overnight to meld flavors in the fridge. Also a break may help with palate fatigue (did you taste/smell a lot while making?).
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Looks like:
Y’miser Wat (red Lentils)
Salad
Eggplant?
???
Atakilt Wat (Mixed Veg)
Gomen (Collard Greens)
Beef or Lamb Tibs
Green Split Peas ? (never seen them used in Ethiopian Cuisine)
Kik Alicha (Yellow Lentils)
