PaulSmackage

I find this one of his more fun songs.

Just wanted to post this in case anyone else wants to try my fucked up lasagna recipe:

"Classic long-simmered red sauce that i add vegan ground beef, italian sausage, and home roasted red peppers (and a chili or two). Bechamel, which i add white pepper and nutmeg to. Pesto, with fresh basil from my indoor plant and some nicely toasted pine nuts, with a parm-style seasoning. Two egg plants, cut into circles, salted, and roasted, to add a surprise layer in the middle. Blanche your lasagna sheets in salted water, and then toss in the pesto. Bottom layer sauce, sheet, sauce, sheet, eggplant, sauce, sheet, sauce, bechamel, and sprinkle with shredded mozz. Place salted tomato slices on top, and drizzle some olive oil and sprinkle some dried oregano over the tomatos. Bake at 375f until the bechamel bubble, the mozzeralla is bubbling and browned, and the tomatoes have caramelized. I like to broil it for an extra thirty seconds or so. Let rest for 20 minutes. Eat, and then nap immediately."

Liberalsocialist was our windmill to tilt at

This thing weighed like 8 pounds when i picked it up lol. And there's enough olive oil in it to make an italian sweat. Enjoy!

Classic long-simmered red sauce that i add vegan ground beef, italian sausage, and home roasted red peppers (and a chili or two). Bechamel, which i add white pepper and nutmeg to. Pesto, with fresh basil from my indoor plant and some nicely toasted pine nuts, with a parm-style seasoning. Two egg plants, cut into circles, salted, and roasted, to add a surprise layer in the middle. Blanche your lasagna sheets in salted water, and then toss in the pesto. Bottom layer sauce, sheet, sauce, sheet, eggplant, sauce, sheet, sauce, bechamel, and sprinkle with shredded mozz. Place salted tomato slices on top, and drizzle some olive oil and sprinkle some dried oregano over the tomatos. Bake at 375f until the bechamel bubble, the mozzeralla is bubbling and browned, and the tomatoes have caramelized. I like to broil it for an extra thirty seconds or so. Let rest for 20 minutes. Eat, and then nap immediately.

It's one of those recipes i keep in my back pocket to impress. I'm gonna have gnarly heartburn, but it's worth it.

Oh yeah, this is my gutbuster lasagna, with 4 hour sauce, bechamel, and each lasagna sheet was dipped in pesto. All completely vegan, and it's basically cooked in a trough it's so thick. Served with a nice persimmon and greens salad with balsamic vinaigrette, bruschetta, and mixed olives. I'm going to bed stuffed.

💅💅💅

:Anti-monday-aktion:

The struggle sessions have finally come home to roost.

Basically what i said, that and i had already prepped it yesterday.