(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.
-Two weeks ago, I got to interview artist and cookbook author/illustrator Sara Zin for seattlemag.com. Check out the article here.
-Last week, Seth and I went camping at San Juan County Park, aka contender for MOST BEAUTIFUL PLACE ON EARTH.
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!
1 box lasagna noodles
2 jars pasta sauce
2 cups mozzarella cheese
2 cups cheddar cheese
1-2 cups water
1 lb. ground beef
- Heat up your coals in your fire.
- Place the dutch oven on the cools, and cook the ground beef.
- Pour in half a jar of pasta sauce and mix with the ground beef.
- Layer a line of lasagna noodles, covering ground beef and pasta sauce.
- Pour some more sauce over the noodles, then a handful of cheese.
- Alternate noodles, sauce, and cheese 3-4 layers deep.
- 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.
- Cover the dutch oven and cook for 1 hour. (You can break dinner-before-dessert rules and roast s’mores while you’re waiting)