The past few times Dad has made bread, it hasn't quite lived up to the luster of the loaf in that first Mark Bittman tribute dinner. This time though, he thinks he's figured out what he's doing wrong, and the loaf is progressing well. The lasagna is nearing it's final assembly, and it's getting dark outside. That's one of the things about daylight savings time. I mean, its great that when I woke up at seven this morning, the sun had already started its arc through the sky. But the payback is that it's completely dark outside by half past 5:00.
The lasagna has been assembled, and is in the oven for it's hour long bake. Dad's loaf is ready, and like the first time he has put out a little olive oil and sherry vinegar on a plate. Is it as good as the first time? Yes, it is. The crust is thin and crunchy, though it doesn't detract from the softness of the loaf inside.
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The lasagna was excellent. It was a different recipe than we've used previously, and it was simpler than previous renditions. The lasagna was packed full of meat (including some of the pork sausage that wasn't put to use last week) and cheese. The ricotta/egg mixture wasn't used as much as the other recipe, (which greatly disappointed Mimi) and it had a shorter baking time. Its too late in the season for the nasturtiums, they didn't have much nectar, and we had to reject a few of the flowers Dad picked because of slug damage and mold. Lasagna is always a good meal, this time especially.