Last night HR came over, a friend of IB’s, to make her “world famous” lasagna. Luckily the weather cooperated and did not soar into the realms that might make cooking this dish in the summer a bit like preparing a meal inside a sauna.
We skyped with IB. We shopped. We cut, sliced, mixed, peeled, went into the garden for fresh herbs—interspersing the layers of the lasagna with stories, connections, musings, observations, even posings for JB’s photos. While the lasagna baked, our conversation did too. We layered the lasagna, but we were peeling away other layers.
Indeed HR’s lasagna ought to be “world-famous.” It is a creative dish because one makes it differently each time depending on what’s in season and what’s in the refrigerator. It is a recipe with few requirements and lots of room for experimentation. (The artichoke hearts were a brilliant addition.) It is best put together as a group effort and tastes even better when shared.
Even with the fresh salad made of the bounty from our garden, and the red bean and green tea ice cream with hot fudge, the most delicious of all were all the nutritious and energizing relational ingredients of this gourmet meal.(photo above taken by JB)