We went down to St. George to the new Brazilian Steakhouse, Made in Brazil.
This is Andy in awe at the succulent meat being brought to our table non-stop!
We worked in the yard and I re-decorated this little nook.
Look at this darling boy! Brie & Breck had their baby and I am so sad I can't hold him! His name is officially (finally) Paxton Jay Nicolodemos. He weighed 7 lbs 4 ounces and is 20.5 inches long. He looks perfect to me!
Bechamel Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
Preheat the oven to 450 degrees F.
Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.
Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
Starting at 1 end, roll each noodle like a jelly roll.
Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture.
Spoon 1 cup marinara over rolls and sprinkle with remaining cheese.
Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Also, we planted our garden this weekend! This is all of our starts - we are planting corn, bell peppers, poblano peppers, zucchini, carrots, lettuce, cilantro, basil, tomatoes, and more! In a couple of months we will be able to plant our starts in the garden. Hope they grow! There will be so many yummy things we can make with all that good stuff.
Then we moved on to the camera on Andy's phone. Lounging by the pool.
After the buffet:
