Last night’s dinner
THIS WAS TERRIFIC! Can’t really believe how well this turned out. You don’t really have to double bake your lasagne if you are short on time but I’ve found with conventional lasagnes this is the way to get it to hold its shape after being cut.
I’m putting this on the make again soon and make often list.
Stephen has requested salmon tonight and I’ve been clearing out old magazines. I found this in a lurking Canadian Living issue and thought it was worth a try. The magazine is now in a bin ready for the retirement home drop off. My resolution when the baby came along was to stop buying so many magazines and now I need to get rid of as many as possible as it seems Madison’s stuff breeds.
We’ve been so lucky with friends and family giving us so many things that now we’re passing them along to as many people as possible. I can’t even imagine how much everything would have cost without these hand-me-downs let alone the impact on the environment. So far, I haven’t limited the amount of big plastic things that Madison has since they’ve all been from other children but we have been careful with anything that we’ve bought. Mind you, that has been really easy considering how few things we’ve gotten for her.
Today is the day that I’m stripping Madison’s cloth diapers, one big “batch” has been soaking in vinegar and washing soda since last night. I’ll do the rest tonight. I’m going to have them be bleached on the deck by the sun but I have a few stains that aren’t coming out. Does anyone out there know how to make the diapers snowy white again? I know-I have to keep in mind what they are used for but…
Salmon wrapped with prosciutto
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) chopped fresh chives or green onions
1/4 tsp (1 mL) pepper
4 skinless salmon fillets
4 thin slices prosciutto
In small bowl, mix together mustard, chives and pepper; spread over both sides of salmon. Place fish, skinned side down, on prosciutto; wrap around fish.
Place fish, prosciutto seam side up, on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes.