Tonight’s the kind of night I wish I was married to a woman. No, I am not feeling saucy…I chopped my hair off today. And I want to analyze my thought process, replay the moment the locks fell, and chat about my new (fingers crossed) chic coif. Again, and again, and again. Is it sexy or Momesque? Cutting-edge or cringe-worthy? A ‘do or a don’t? You see why I wish I was cuddling up to a chick tonight?
My husband is better than most. I texted him from my hairdresser’s today, and gave him two options: something old, or something new. He encouraged me to cut (I like a man who’s up for a little adventure), and told me I was a smoking hot MILF when he came home from work.
And then he watched the news.
What? I mean, does he not realize how big of a deal it is to adopt a ponytail that’s the size of a stubbed pinky toe? Sensing my disappointment over the lack of conversation completely centered around my haircut, he did throw me a “Who’s that new girl?” while I was making dinner (during a commercial). He tried, but he’s estrogen deficient.
Perhaps I wouldn’t feel the gravitational girl pull if Ashley was home. Tonight I really miss my teenager at camp! No doubt she would break out the flat iron, hold the mirror up so I could see the back (which is now shorter than the front!), and talk tresses for hours if that’s what I needed.
My new cut demanded a new Rachipe (Rachael Ray recipe). I caught her show during naptime the other day and simply had to try this dish. She transforms stale bread into a fresh meal…something old for something new. No scissors required.
Stale Bread Lasagna with Mushroom Sauce
EVOO – Extra Virgin Olive Oil, for drizzling or softened butter
10 to 12 slices white bread 1-inch thick (stale is not only fine but preferred)
3 tablespoons EVOO – Extra Virgin Olive Oil
1 1/2 pounds chopped crimini mushrooms (you can substitute meat if you wish)
1 onion, finely chopped
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
3 to 4 cloves garlic, finely chopped
Salt and pepper
1 bay leaf
1/4 cup tomato paste
A few grates of nutmeg
A pinch of cloves
2 cups vegetable stock (you can use chicken)
1 cup whole milk
1/2 pound Fontina Val D’Aosta cheese or other easy-melting Italian cheese
1 cup grated Parmigiano-Reggiano or Grana Padano
Grease a casserole dish with EVOO or butter and preheat oven to 400ºF. Arrange bread slices in a casserole dish in a tight-fitting layer.
Meanwhile, heat 3 tablespoons EVOO, a couple of turns of the pan, in a saucepot over medium-high heat. Add mushrooms and brown well. Add onion, celery, carrot, and garlic, and season with salt, pepper, and bay leaf. Cook to soften then add tomato paste, nutmeg, and cloves. Stir in stock and bring to a bubble. Add milk and simmer 30 minutes to thicken.
Spoon sauce over bread and top with cheese. Bake 30 minutes until cheese is melted and brown. Serve in shallow bowls with sauteed kale or dark greens salad alongside.