Before yesterday's storm, I noticed two gorgeous mushrooms which had popped up through the mulch around one of the front hibiscus. Very attractive, and completely poisonous. I wouldn't even touch them with my bare hands.
How do I know they are poisonous? The shape, a parasol. Pernicious parasols, bitter bumbershoots, sinister sunshades.
Going to try something different in my garden. I've already decided that next year the herbs will be planted in over-the-rail window boxes, like I've done with the strawberry plants. Of course, after the rainstorm we endured late Tuesday afternoon, there may be no garden left to worry about this year. Why do I have a terrible feeling that all of the seeds I planted the other day have floated away? Could it have anything to do with the fact that it rained just as much today?
I woke up with a modicum of energy; I think I spent it wisely. My moods may be occasionally disordered, but it was cheerful this morning when I woke up to the sight of cat and dog, living together, not the slightest hint of mass hysteria. I made quite a bit of progress on the lasagna rolls. I drove to Orlando for my appointment. I went to Toojay's and picked up tongue, pastrami, chopped liver ... you know, the important things.
At this point, I could finish preparing the lasagna rolls, take some more pictures and wrap it up, but something is telling me that would be pushing it, whatever "it" is. If you were planning on making this recipe, wait until tomorrow when I give the final instructions, or prepare the meat sauce and/or the cheese filling, and refrigerate until tomorrow.
Lasagna Cheese Filling:
2 pounds whole milk ricotta cheese
1-8 oz. pouch shredded mozzarella
1 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons grated Pecorino Romano cheese
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 extra large eggs
2-3 tablespoons chopped fresh flat leaf parsley
pinch of cayenne pepper
Combine all ingredients, cover and refrigerate until ready to form the rolls.
12-14 ruffle-edged uncooked lasagna noodles
In a very large pot of boiling water, to which a tablespoon of kosher salt and a teaspoon of olive oil has been added, cook the lasagna noodles, for 8 minutes once the water comes back to a boil. I do this in batches of 6 to 7 noodles, so they do not stick to each other. Rinse under cool water and then lay each noodle on a flat surface. I cover part of the counter with - you guessed it - aluminum foil, which I have brushed with a small amount of olive oil.
1 package miniature pepperoni slices
1-8 oz. box button mushrooms (from the store, not your lawn), quartered and slowly cooked in a small amount of garlic extra virgin olive oil. Season the mushrooms with a lot of black pepper. I prepared these several days ago and stored them in the fridge.