It's looking to be a beautiful day today, it's 10:30 and the temp is already up to 20C. I have ... NO PLANS ... other than to drop off and pick up Martin at a birthday party. Anders is going to go pick up a motorcycle part, but that's it. I want to take a good long walk this afternoon, and at some point, I'll finish the HTML pages for 2 sections of Mosaic Minds but that won't take me long at all as I already have most of it done. :)
The pink-blossomed cherry trees are all blooming, like giant cotton candy. The lilacs have started opening, too. I love the waves of color that spring represents, first the yellow of daffodils and purple of crocus, then as they fade, the white of bird cherry and the bright yellow forsythia, along with the tulips, take prominence. Then they go green and the lilacs and cherries burst out in wild purples and pinks. I'd like to see a speeded-up open exposure shot of spring in Flyinge, a sort of Flyingeaanisqatsi if you know what I mean. Märta gave us 3 big, beautiful, ready-to-bloom fuchsias yesterday and they're potted and pretty in front of the house.
We got our plane tickets for our summer vacation in the States, and while I was a bit bummed that they were 6000 kronor more than we had hoped to pay, that task is, at least, dealt with. A MONTH. woo hoo! Now I just have to get the plane tickets for my side jaunt to Oregon, and save some more money so we can spend it like mad fiends in the States and I'll be all set.
The lasagne last night that my 5-star chef husband made was so out of this world fabulous that it can hardly be called by the lowly name of "lasagne." I was going to rename it lovesagne, but that looks too much like loves agnes, so maybe that's not such a good idea, although if you pronounce it right, LOVE-SAHN-YA, it not only sounds good, it makes you giggle after you think about it for a minute. Or maybe that's just me.
Edited to Add Recipe As Requested:
Lovesagne from Rutiga Kokboken
Meatsauce with Tomatoes
Preparation Time: 30 minutes, makes 4 portions
2 yellow onions
1 garlic clove
1 Tb olive oil or margarine
250 grams ground beef/pork (blandfärs)
400 grams whole or crushed tomatoes
1 bouillion cube
1/2 tsp salt
1/4 tsp black or white pepper
1/2 tsp basil
1/2 tsp thyme
Peel and finely chop the onions and the garlic. Sauté them lightly with oil or margarine. Increase the heat and add the ground meat. Sauté until browned. Pour in the tomatoes and bring the pot to a boil. Add the bouillion cube, salt and pepper. Cover and simmer on low heat for 15-20 minutes. Add the herbs at the very end of the simmering time.
Preparation Time: 1 hour, makes 4 portions
10 pieces of pre-cooked egg or spinach lasagne pasta (no need to boil)
3 liters water
1.5 Tb salt
Meat Sauce with Tomatoes (see above)
1 dl grated cheese (for garnish)
2 Tb cooking margarine or butter
3/4 dl flour
7-8 dl milk
1 tsp salt
1/4 tsp pepper
2 dl grated cheese (gratäng öst)
Use pre-cooked pasta, the kind that doesn't need to be boiled (check package for instructions). Make the meat sauce according to recipe above. Melt the margarine for the cheese saunce and stir in the flour. Add the milk while stirring and boil the sauce for 5 minutes, stirring occasionally. Add salt, pepper and cheese.
Layer the pasta alternating with the meat sauce and cheese sauce in a deep, buttered oven-safe dish, ending with cheese sauce on top. Put grated cheese over the entire dish.
Bake in the oven at 225C for 30 minutes. Serve with a crispy green salad! MUMS!