Years ago (15 ish) the school, I worked for then, bought all the administration, planners. We got the Franklin Covey planner, which is quite comprehensive in how you use it and what is included. We were “requested” to do it their way and someone came to speak to us about how to do that. My organizations skills went to work and I did it “their” way and it was the best year, for me, organizationally speaking. I, even, recommend it to someone who wants to organize his/her life and is willing to commit.
I love the school year, when I am pretty sure, what I will be doing at most times of the day. I know what I can get done before and after school. My day is organized without my planner, simply because I am employed. I am comfortable with having a schedule. I get more accomplished with those guideposts standing straight and tall.
This brings me to the summer, when I don’t live by regular commitments. Sure, I may have an appointment or lunch with a friend but that does not routinize the day and certainly not the week. In the mornings, I basically know what I want to do and I do it when it is convenient, rather than when it has to be done. It is nice for a while but I doubt, I would be happy, doing this throughout the year.
This leads into cooking. When my children were young, I could not have cooked, as I do today. I have no idea how the young bloggers with children manage to make some of the fancy dishes, they present on their blogs. I admire them for being able to accomplish so much.
Chopping and sauteing is time consuming and for me, the me with young kids, I wanted something that took little time, with few steps that was edible. It did not have to be pretty and it did have to taste good……good not great. Spaghetti with canned sauce (I am not sure they had bottles of sauce then), no spices, maybe some browned chopped beef was a good meal. Shepherd’s Pie was another but it was a lot plainer than the one, I make now. You get the idea.
You may ask, what am I talking about? I am thinking about tonight’s dinner, Spaghetti Pie. I made that years ago. The recipe, I made today is from another blogger’s site. It is probably different than the one I made years ago. I remember using cottage cheese, not even knowing what Ricotta was. For this pie, I did use Ricotta. Things have changed.
Spaghetti Pie Adapted from REC(ession)IPES
- 8 ounces gluten-free spaghetti
- 2 large eggs
- ½ cup parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1 14.5 oz can diced tomatoes with roasted onion
- 1 small onion , chopped
- 1 teaspoon oregano
- 10 ounce package frozen spinach
- 12 ounce container part skim ricotta
- ½ cup shredded mozzarella
- Black pepper to taste
Directions
Preheat oven to 350 degrees. Put water on to boil. Lightly grease a 10 inch pie plate with olive oil or cooking spray and set aside.
Dice onion. Cook in 1 tablespoon olive oil until onions are just translucent, approx. 5-8 minutes. Add diced tomatoes with their juice, along with oregano.
Thaw spinach, then drain in colander. Place ricotta in bowl and combine with spinach by removing small clump of spinach from colander, squeezing vigorously to remove remaining moisture, and then adding to ricotta. Add a few grinds black pepper and stir to combine.
Cook spaghetti until just al dente, drain and toss in large bowl with one teaspoon olive oil. Whisk eggs with a fork in a small bowl with 1/3 cup shredded parmesan. Toss with spaghetti.
Add spaghetti to prepared pie plate. Shape into crust shape by using fingers to flatten center and press up the sides of the plate. Add spinach-ricotta mixture to middle of crust. Top with tomato sauce and bake, uncovered, 25 minutes.
Top with shredded mozzarella and remaining shredded parmesan. Bake an additional 5 minutes, until cheese is melted. Remove from oven, let cool 10 minutes, then slice into 8 wedges and serve.
This is l inked to
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