I had wanted a bench or something to sit on in the new entry way. At a barn sale Saturday morning I found a newer edition of this for $20. We had to take the back off to get it into the Subaru and now it is in the storage unit, so I have no photos of it. This was as close as I could get.
At the same barn sale, we also found a brand new bathroom sink for the new bathroom. For $7. Deep, wide, with the drain holes my husband wanted. And not a color I hated.
And at the last tag sale I found this old butter churn. It’s seen better days, but is a cool item. We need to repair the handle though.
Last week I found this bowl at an estate sale. My mother’s every day dishes are Hadleyware, so this is part of my Mother’s Day present. I had the flowers made up to fit inside it.
When I make lasagna, I don’t mess about! I am bringing lasagna to my mom’s today. I make enough for several days! This is the roasting pan I use.
As I try to stay away from nightshades, I make a “golden” or “white” lasagna. These are the ingredients.
6 lasagna noodles
¼ cup chopped onion
1 (4.5 ounce) can sliced mushrooms, drained
4 tbsps. butter
4 tbsps. millet flour
2 cups milk
½ tsp. dried basil
Salt
Pepper
2 cups diced chicken breast meat OR
1 lb. ground chicken, cooked
1 lb. ricotta cheese
1½ cups shredded Mozzarella cheese
1/8 cup grated Parmesan cheese
White sauce in the double boiler and cooking the ground chicken
Preheat oven to 350F. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, sauté onion in butter. Remove from heat. Melt butter in double boiler, then add flour. Stir into a roux and slowly add milk, stirring until thickened. Add basil, salt and pepper. Stir in onions and mushrooms. Mix well. Set aside.
In a lightly greased 9” x13” baking dish, arrange 3 cooked lasagna noodles. Layer as follows: ½ the chicken, ½ the ricotta cheese, ½ the Mozzarella cheese, ½ the Parmesan cheese and ½ the white sauce mixture. Add the other 3 lasagna noodles and repeat layers. Bake uncovered in the preheated oven for approximately 50 mins.
I use a good deal more sauce and noodles than called for in the recipe, probably half again as much. And LOTS of all the cheeses in each layer. I also make 3 layers, so use ⅓ of each amount in a layer instead of ½.
This will be baked at my mom’s today. I’ve yet to get a photo of it baked.
On our way out yesterday morning, an indigo bunting flew right in front of our car. We just missed it.
We saw lots of redwing blackbirds all over Leyden Saturday morning, and at one tag sale up there, we saw tree swallows preparing a birdhouse for occupancy.
It was a lovely day and thousands of flowers and flowering trees everywhere we went. I LOVE May!
Sources:
Hatrack: https://picclick.com/ANTIQUE-OAK-HALL-TREE-STORAGE-BENCH-MIRROR-COAT-273743502655.html#&gid=1&pid=3
Indigo bunting: bitslammer Creative Commons Attribution 2.0 Generic
