Oh, hey. Come have a seat in the kitchen while I finish making dinner. I had some leftover spaghetti sauce in the freezer and decided to use it for lasagna tonight. Would you like a glass of wine while we visit?
So, what have you been up to?
Me? Well we were supposed to go to a play last night, but changed our plans. I’ve been really disappointed lately because it seems like I’ve had to cancel plans a lot in that last couple of weeks.
When I was young and we’d have Nonna over, she would always say, “The Lord willing…” and then share her what her plans were. I always wondered why she felt the need to say that, but I’ve learned that life just doesn’t always go according to plan. Whether it’s as simple as having to cancel lunch plans with the girls or as big as accepting a career change for my husband, I tend to struggle with that reality.
A lady over a 100 years old was on The Ellen Show recently. She was sharp as a tack and just as happy as could be. Ellen asked her to share her secret. Among other things, she shared, ” Well, when something happens, I can’t do anything about it, so I don’t let it bother me.”
I am slowly but surely accepting that my plans are just a rough draft, written in pencil and subject to change. I’d love to hear what you have to add to the conversation. How do you handle change?
And before I go, here’s the recipe.
|Prep time||30 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 15 minutes|
|Meal type||Main Dish|
|Misc||Freezable, Pre-preparable, Serve Hot|
|By author||Sharon Hines|
- 1 package lasagna noodles
- sharon's spaghetti sauce
- 1 large fresh mozzarella cheese ball (whole)
- 15oz ricotta cheese
- 1 egg
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon parsley flakes
The recipe for the spaghetti sauce I'm using for the lasagna rolls can be found in the link above or under the Cooking Class tab on the menu bar.
See you in class,