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So I'll start with results for the German Lasagna.
I changed a couple of things based on what I had or didn't have. Instead of cream of mushroom, I used cream of potato. I've been looking for an excuse to use it for a LONG time and now seemed like a good opportunity. So, I did. I thought it was good.
I didn't have any mozzarella handy (I know, what kind of cook am I?), so I instead used Monterrey jack. I would not have dared such a feat had it been "normal" Italian lasagna - talk about sacrilege. But, I'm sure the Germans wouldn't mind the change - if I had Swiss I think that would have been even better.
I don't recommend using an electric mixer to blend the liquid ingredients. Just stir them together really well. I learned the hard way that when you beat milk, it splatters. All. Over.
By the way, whoever sealed our sauerkraut did a really, really good job. My poor husband just had an outpatient surgery and wasn't supposed to exert a ton of effort but being the meanie that I am, I made him open the sauerkraut. Easy, right? I mean, he's 6'2", 210lbs, some pretty rip-roaring muscles. Meaty man. He couldn't get it open. I couldn't get it open after he tried. I ran the lid under warm water. He tried again, bless his injured heart. No dice. I tried again. Nothing. Now I put the jar upside down in the sink and let the drain hold it steady. Hot water poured over all sections of that stubborn lid. Finally, after more of what his doctor would have called exerted effort (complete with finger wagging, I'm sure), the lid popped. Hallelujah!
And back to the point.
The layer on top was hard. I don't know what was up with that, so I have no advice.
David thought this was "interesting" and said I could make it again.
DAVID RATING: ♥ ♥ ♥ out of 5
Next, the Pan Pizzas.
There were only a few things I changed. First, I used regular milk, not skim. I know, big deal.
I also didn't use a standing mixer with a dough hook. Mostly because I don't own a stand mixer. It worked just as well for me to stir the ingredients until they became too hard to stir then I picked up the dough and kneaded it in my hands until smooth (the dough, not my hands). I didn't feel it necessary to put flour all over my counter to roll the dough into a ball, so I just shaped the dough into a ball while it was in my hands and then flung it into its greased bowl for rising.
Okay, this is where you'll question my cooking skills. I still didn't have mozzarella cheese, so I used shredded cheddar and Monterrey Jack cheese. Argh, I know.
DAVID RATING: ♥ ♥ ♥ ♥ out of 5
Yes, that's good considering he "doesn't care for pan pizza". Yeah, good thing I find these things out after I make the meal.
I haven't figured out the menu for tomorrow. Anyone else get crazy nervous when there are fresh veggies and meat sitting in your fridge? I feel like they'll go bad before I can use them. Maybe I can use my crock pot tomorrow!
And, just because I can, today was cruise ship Friday (my term). I walked a few feet to my office window and snapped this shot. It's a little surreal how close the ship is to our building. Passengers get on the ship and hang out on the deck of their rooms and stare at our building sometimes. Um, hi. I just work here. Every day. It's nice that you get to be on a cruise and you're drinking in the clean air while I'm stuck in this office just looking at the air. Anyway, I digress. With a photo, no less...
I changed a couple of things based on what I had or didn't have. Instead of cream of mushroom, I used cream of potato. I've been looking for an excuse to use it for a LONG time and now seemed like a good opportunity. So, I did. I thought it was good.
I didn't have any mozzarella handy (I know, what kind of cook am I?), so I instead used Monterrey jack. I would not have dared such a feat had it been "normal" Italian lasagna - talk about sacrilege. But, I'm sure the Germans wouldn't mind the change - if I had Swiss I think that would have been even better.
I don't recommend using an electric mixer to blend the liquid ingredients. Just stir them together really well. I learned the hard way that when you beat milk, it splatters. All. Over.
By the way, whoever sealed our sauerkraut did a really, really good job. My poor husband just had an outpatient surgery and wasn't supposed to exert a ton of effort but being the meanie that I am, I made him open the sauerkraut. Easy, right? I mean, he's 6'2", 210lbs, some pretty rip-roaring muscles. Meaty man. He couldn't get it open. I couldn't get it open after he tried. I ran the lid under warm water. He tried again, bless his injured heart. No dice. I tried again. Nothing. Now I put the jar upside down in the sink and let the drain hold it steady. Hot water poured over all sections of that stubborn lid. Finally, after more of what his doctor would have called exerted effort (complete with finger wagging, I'm sure), the lid popped. Hallelujah!
And back to the point.
The layer on top was hard. I don't know what was up with that, so I have no advice.
David thought this was "interesting" and said I could make it again.
DAVID RATING: ♥ ♥ ♥ out of 5
Next, the Pan Pizzas.There were only a few things I changed. First, I used regular milk, not skim. I know, big deal.
I also didn't use a standing mixer with a dough hook. Mostly because I don't own a stand mixer. It worked just as well for me to stir the ingredients until they became too hard to stir then I picked up the dough and kneaded it in my hands until smooth (the dough, not my hands). I didn't feel it necessary to put flour all over my counter to roll the dough into a ball, so I just shaped the dough into a ball while it was in my hands and then flung it into its greased bowl for rising.
Okay, this is where you'll question my cooking skills. I still didn't have mozzarella cheese, so I used shredded cheddar and Monterrey Jack cheese. Argh, I know.
DAVID RATING: ♥ ♥ ♥ ♥ out of 5
Yes, that's good considering he "doesn't care for pan pizza". Yeah, good thing I find these things out after I make the meal.
I haven't figured out the menu for tomorrow. Anyone else get crazy nervous when there are fresh veggies and meat sitting in your fridge? I feel like they'll go bad before I can use them. Maybe I can use my crock pot tomorrow!
And, just because I can, today was cruise ship Friday (my term). I walked a few feet to my office window and snapped this shot. It's a little surreal how close the ship is to our building. Passengers get on the ship and hang out on the deck of their rooms and stare at our building sometimes. Um, hi. I just work here. Every day. It's nice that you get to be on a cruise and you're drinking in the clean air while I'm stuck in this office just looking at the air. Anyway, I digress. With a photo, no less...
Tonight is a lazy night. I love lazy nights every now and then.
2 comments commented:
The German lasagna actually looks good, but I definitely couldn't do the sauerkraut. Bleck... The pizza is definitely more up my alley ;).
great photo of the ship. I love to ride into the city on the ferry and see them at the dock. They are so massive that it is exactly like you describe; surreal.
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