As the years go by each of us in the Bender Ohana has become known for certain dishes. My olive chicken is in demand, as are our grilled tri-tip steaks and African beef stew with its whole mustard seeds and curry flavors, and John’s alarming chili (squeeze of lime, mmmm!). My father-in-law’s paella leads the list, as does my mother-in-law’s humble macaroni and cheese and her tuna-tomato curry. But Sally’s lasagne, which is made with besciamella, has become the new hit. John tackled it this weekend and he did an awesome job.
When a double batch of lasagne is made for a family of four on a Saturday, chances are there will be a lot of leftovers. What I liked about that was the relatively stress-free weekend we had because we knew what we’d have for dinner. There’s about a third of it left. John made it in one of my rectangular roaster pans, the one I do the rosemary potatoes or the Thanksgiving turkey in. I’m ready to freeze the rest.
When such great food is available constantly, no one should be surprised that I justify it with my 24-Hour Fitness membership and bicycle rides that test my limits, either in the wild or in the living room. Exercise makes a lot of things enjoyable, from seconds to rhymes with flex.
I’m looking forward to sauteing split Brussels sprouts tonight for dinner. I let them steam in a little bit of salted water until it burns off, add the olive oil and a smattering of chili pepper flakes, let them get a nice golden crispiness on the outer leaves. Serve with some fish or chicken? Hmmmm. Depends how inspired I am later today.