The best laid plans…
Yesterday, starting with most of the ingredients for baked ziti. There were cheeses, as well, not pictured. And stock, red wine, and a bay leaf or two, and minced garlic.
Ziti.
I figure I’ve posted enough pics of big pots with meat or sauce of some kind simmering on the stove, so I skipped to the chase, meat sauce mixed with ziti.
Didn’t take pics of the ricotta, egg, parm & mozzarella mixture that was layered after a layer of ziti and sauce, but here are the pans with the top layer of ziti and sauce, before topping with cheese.
Topped with cheese before putting in the ovens.
Ugh! I was careless, and burned the cheese on BOTH pans of ziti. Double ovens, double carelessness. And I was out of cheese. My husband and I debated whether or not I needed to scrape off the charred bits. I thought I should, he thought it was unnecessary. I’m betting y’all will agree with me.
Pan #1
Pan #2
After new cheese and a trip to the store today, only one pan pictured:
For the salad today I decided to jazz up the cucumber, tomato, and red onion salad with some marinated mozzarella. I had a sixth English cucumber, didn’t use it, and regretted it. I barely had enough. I prefer to have too much!
I used a three cheese vinaigrette from Aldi for the dressing, and lots of salt and freshly ground black pepper. Realized I needed some fresh herbs for the salad, but my husband didn’t see (or chose not to see) that I’d texted him while at the store. How dare he! 😉
Waiting for the toast to come out of the oven.
Plated meal:
I didn’t notice that my husband edited my ingredient list until after the fact. He said I didn’t need to list every little glug of Worcestershire or Tabasco or balsamic. Grrr.
If this post seems a little discombobulated, so am I! But a food delivery was made, so that’s something.
ETA: Earlier in the post I said I was out of cheese. Let me amend that, because I’m NEVER actually out of cheese. I was just out of the kind of cheese I wanted for this meal.
