a bunch of Bologn. . .

...ese.

haha! Awesome.



Today's story is a bittersweet one about a failed recipe, and a failed post. Last night I composed a beautiful post for you (whoever you are, possibly no one), each word painstakingly selected for your reading pleasure. In all honesty, though it sounded pretty, I wasn't entirely happy with it. 3 am and I was pooped, I resolved to look it over once more in the morning and put the finishing touches on it.

Then blogger ate it. In retrospect, it's very possible that the Big Editor in the Sky stepped in to save me from myself and my attachment to what I write. Now in the light of day, I can see that B.E. in the S. was giving me a fresh start.



I'm going to keep it simple, because what I have to tell you is just that. In a nutshell, I tried a recipe and it wasn't what I'd hoped.

Did you see the Jan. issue of Gourmet? The one with the dazzling spaghetti and meatballs on the cover? Well I wanted to make everything in that issue, and I know I'm not alone. We are a country of pasta lovers. I've always thought that was why low-carb is so big, as a we are also a country of people who seem to think if we love something, we should stay away from it. But that's another story.

Anyway, I decided to start by trying my hand at Lasagne Bolognese, the likes of which I have never before attempted. Always a good idea.

To this day, I couldn't say if it was me or the recipe. Ignorant tastebuds? Crappy ricotta? Over baked? Under baked? Who knows, but the bottom line is that after two days of chopping, stirring-while-simmering, and generally pouring my love into this effort I was met with rather a disappointment.

All was not lost though, and this is why;






Yes, half the recipe was a keeper, though by the time I realized that I had already sullied it with the other half. That is to say, the Bolognese was BolognaMAZING and all would have been hunky dory had I realized that before splashing it around in a pan with the noodle-y spinach gunk.

Spreading this knoweledge to you also redeems my efforts. I can convince myself that my time and money was well spent if you promise to hop along and whip up this Bolognese and stop there. Skip the Lasagne and just eat the Bolognese right out of the pan. Everything tastes better that way anyway. Or if you insist on an accompaniment, stay simple. A plate of penne, a bowl of bucatini.


Now you know. Ciao Bellas! Mangia!