What's for Dinner, Sun., Oct. 16, 2016
An Italian hero sandwich made with the cold cuts the RG got for me (sopressata and cappacola). I'm going to put grilled eggplant, lettuce, thinly sliced red onion and basil on them. Tomato, too, of course. Provolone.
For a salad, burratta with roasted red pepper
That dessert I had last night was so good. A work colleague had given me some biscotti. I wanted to have it with hot chocolate, except I couldn't remember where I put my hot chocolate. About a year or so ago, the RG gave me some boxes of fair trade chocolate. It's really good stuff, but I keep misplacing it. So I didn't know what I was going to do. Then I remembered! He just brought me some of that kind of chocolate that you melt for candy molds. He said it was French chocolate, and very good quality. So I just took some organic milk with cream (from Vermont, via Whole Foods), and put it in my double boiler right in the mug. Then I put in the chocolate. In no time at all it was hot and so I stirred up the chocolate and voila! A terrific hot chocolate. So good with the biscotti. I am embarrassed to say I had three biscotti. 
Well, no dessert tonight. 
Cher
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Spent the morning doing all the prep. All that is left is to cook the pasta, assemble, and bake!
(Hot Italian sausage, beef meatballs, and for the ricotta layer: I added chopped spinach.) I hope I have enough mozzarella, though... It'll be close.
Stouffer's lasagna. So looking forward to getting settled in next week and cooking a real meal. Three more days in Texas and off we go 
