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Profile Information

Name: Lara
Gender: Female
Home country: USA
Current location: Ugh, the deep south.
Member since: Fri May 2, 2014, 07:40 PM
Number of posts: 3,440

About Me

Just a poor liberal lesbian living in the deep south. Don't expect me to be nice just because I am a liberal. I am kind of bitchy with an attitude problem.

Journal Archives

Shout out to service sororities, Alpha Kappa Alpha in particular.

For all you do for your community and individuals.

I have been having employment problems the last few months due to many reasons. My wife is disabled, we have been utilizing local food banks but we were not looking forward to a bountiful Thanksgiving this year. One of our community leaders in Midway, Florida came to our rescue with her sorority Alpha Kappa Alpha and they provided us with a full dinner from our local grocery store.

We are very grateful for your work in the community. Thank you to all who care enough to do this work. We appreciate you.

Making my version of Pastitsio.

My wife has an allergy to tomatoes and black pepper and has a textural aversion to cooked onions. So, this is a recipe I came up with to approximate Pastsio.

6 tablespoons butter
3/4 cup all-purpose flour
1/4 tsp nutmeg
1 quart whole milk, warmed until hot
1 teaspoons salt
3 large eggs

4 tablespoons olive oil
1 pound ground beef
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 tsp oregano
1 tsp onion powder
11/2 tsp salt
1/2 tsps cayenne pepper
1/2 cup water
1 heaping tbsp bouillon
1/2 cup red wine
8 cloves minced garlic

1 pound ziti pasta
3 large eggs, beaten
1 teaspoons salt (optional, I'm just going to heavily salt water)
16 ounces grated cheeses Romano, Parmesan, mozzarella, gruyere, gouda, feta etc.

Or more authentically: 12 to 16 ounces Kasseri or Kefalotiri cheese, grated.



Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.


Pour 4 tablespoons olive oil in a large skillet. Add the garlic and saute until softened and golden. Crumble the beef and lamb into the skillet and cook until the beef is browned. Stir in the cinnamon, salt and pepper. Disolve the bouillon base in the water, pour in mixture and add wine. Simmer for 5 minutes. Set aside.


Cook ziti according to directions on the package.(al dente) Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and optionally stir in 1 1/2 tsp salt.


Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).

Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the bechamel sauce and sprinkle with the remaining cheese.

Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve.

On edit:
After making the dish I would leave out the eggs in the bechamel sauce, add more cheese and increase the wine in the meat sauce. And I added 1/4 cup milk to the eggs that were added to the noodles. Also, invest in a deep lasagna pan or use and aluminum disposable one you can find in the grocery store.

True story about my veteran wife.

In 1976 she got an HONORABLE discharge after being caught in flagrante delicto with her girlfriend. She and her lawyer argued that the Navy made her gay. That she was heterosexual until suddenly surrounded by all these women.

Happy veteran's day and thank you all for your service.
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