I made the lasagna for tonight, it went in the oven about 15 minutes ago, now I'm waiting to see how it came out. I haven't made a lasagna in several years, I made some mistakes that required me to do some on-the-spot adjustments and repairs.
It's huge, so I hope its tasty, a bunch of it may have to go in the freezer.
Spaghetti with mushrooms and cheese toast, using up some of the marinara, the rest will probably go in lasagna tomorrow.
Tonight was a leftovers night, though I am making a batch of custard. For some reason the last several batches of custard I've made have separated on me, I don't know if I under/overcooked them, didn't mix them enough, or something else. I added an extra egg to this batch, that ought to help.
I'd classify steaming as a form of baking, there are a number of steamed breads, Boston Brown bread probably being the most well known.
I had the marinara done by about 3PM, plenty of time to make the lasagna and have dinner ready by 6, but my wife decided soup sounded better. (And I make a pretty good potato-leek soup.) I still need her to decide what to put in the lasagna. I've got spinach and ricotta cheese for one layer, I'll brown some ground beef for another layer and mozzarella will go on the top, she still needs to decide if she wants mushrooms in it or not.
I've never seen anything about needing to test metal pans made in the 20th century for lead. Anything glazed, like ceramic, yes. I've seen one site that said to test glass pans, but their source didn't seem reliable.
Older non-stick pans can have stuff flake off, but that's a separate issue. I've been avoiding non-stick pans for years anyway, because they don't stay non-stick for very long. The non-scratchable ones (eg, with the green ceramic coating) are said to be safe, but we don't have any of those.
Unless it's a glazed ceramic pan, I'm not sure what there is to test.
Change of plans here. I made the marinara and put it in the fridge until tomorrow or Friday, then I made potato-leek soup with croutons from some Vienna bread.
I am making lasagna today, starting by making a batch of marinara.
We had steak, sauteed mushrooms and baked potato.
Sandwich thins always remind me of a cross between pita bread and the end slice off a loaf of bread. They were initially marketed as a 'lower carb' bread/bun but I'm not sure they're that much lower. Some of them have pretty good flavor, others are terribly bland. I've not tried making them myself.
Dinner tonight was creamed tuna on biscuits.
My Meyer lemon tree sets fruit even though it is indoors. I've seen some care guides that suggested using a q-tip to cross-pollinate blossoms and increase yield, sounds like too much work.
We had tomato soup and cheese sandwiches tonight.
My mother had quite a few herbs and spices in her pantry, but I think her spice repertoire was fairly limited. I like to experiment with a lot of spices, though I've found a few we don't care for, like winter savory. I don't use a lot of nutmeg in savory dishes, I do use a lot of thyme, basil and parsley. I tend to limit oregano to tomato dishes, though I've found myself using its cousin, marjoram, with meat dishes more lately, especially in any recipe that called for garlic. I also use either mustard powder or Dijon mustard more than I used to, and the same with sage. Rosemary is something I use in small quantities, as it can be overpowering. I don't use a lot of paprika, though I have several types I use sparingly. (I like either smoked paprika or hot paprika on deviled eggs, my wife doesn't like any paprika on hers.)
