Data Bites: What You Need to Know (+Bonus Recipe)

(in which I share food-related tidbits)

-I insist on keeping myself abreast of new Oreo flavors, especially ones that fulfill my obsessive cereal-loving dreams. The company recently released Fruity Crisp Oreos, a homage to one of the best cereals: Fruity Pebbles. *brb, out to scour grocery stores*

-I love feature writing. Some of the best, most thorough and engaging writing I’ve ever read is the piece of several thousand words, covering a topic so thoughtfully and deeply that you can’t stop reading. In a day and age of digital diets and news “snacking,” there are out there, quality news pieces that continue to engage, influence, motivate, and captivate me.  Laura Reiley, a Tampa Bay Times Food Critic delved into an investigation about the truth behind restaurants’ “farm-to-table” claims. Her depth and commitment to the topic impressed and inspired me. A thought-provoking read.  Read part one here.

-Two weeks ago, I got to interview artist and cookbook author/illustrator Sara Zin for seattlemag.com. Check out the article here.

– Just found this recipe for Crème Brûlée Frozen Custard by Spoon Fork Bacon. TO DIE FOR

-Last week, Seth and I went camping at San Juan County Park, aka contender for MOST BEAUTIFUL PLACE ON EARTH.

Told ya.

But even with the promise of beautiful views and possible orca-whale-sightings, I had to be convinced to go camping with food. Seems about right.

To meet my demands, my husband made the most delicious dutch-oven lasagna. I love camping!! Recipe below!

Dutch-Oven Lasagna

Ingredients:

1 box lasagna noodles

2 jars pasta sauce

2 cups mozzarella cheese

2 cups cheddar cheese

1-2 cups water

1 lb. ground beef

 

Instructions:

1. Heat up your coals in your fire.
2. Place the dutch oven on the cools, and cook the ground beef.
3. Pour in half a jar of pasta sauce and mix with the ground beef.
4. Layer a line of lasagna noodles, covering ground beef and pasta sauce.
5. Pour some more sauce over the noodles, then a handful of cheese.
6. Alternate noodles, sauce, and cheese 3-4 layers deep.
7. Add 1-2 cups of water to cook the noodles (depending on how big your dutch oven is). If you’re not sure how much to put in, go with 1.5 cups.
8. Cover the dutch oven and cook for 1 hour. (You can break dinner-before-dessert rules and roast s’mores while you’re waiting)