Thursday 13 header made by me for my blog.

According to my labels list this is #42 edition


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Have you ever wondered what some editing notations mean - Abbreviations and/or symbols? Some, or all, you may know already.

Here are some examples:

1- "sic" [usually found in quoting some writing/type]
it means: Sic is a Latin word, originally sicut meaning "thus", "so", or "just as that". In writing, it is placed within square brackets and usually italicized—[sic]—to indicate that an incorrect or unusual spelling, phrase, punctuation, and/or other preceding quoted material has been reproduced verbatim from the quoted original and is not a transcription error.

2- "i.e."
it means: "that is". The abbreviation "i.e." comes from the Latin words "id est"

3- "e.g"
it means: "for example". It's short for Latin "exempli gratia", which means "example provided".

4- "etc."
it means: Latin for Et Cetera -so on and so forth

5- "HBO"
it means: A acronym for Home Box Office [cable television]

6- "zip" code
it means: Zone Improvement Plan [United States Postal Service]

7- * *==
it means: an emoticon representing the American Flag

8- "P. M."
it means: Latin for Post Meridiem -or- After Midday [behind hour/minutes]

9- "A. M."
it means: Latin for Ante Meridiem -or- Before Midday [behind hour/minutes]

10- "¶"
it means: In editing, to indent for a new paragraph. [technically called 'pilcrow sign']

11- "I ♥ NY"
it means: I LOVE New York [or anything behind the 'heart' means the same---"I love....."]

12- " lb."
it means: Latin for Libra [being a unit of measure -a pound-]

13- "p. s."
it means: Medieval Latin postscriptum [to write later]



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THIS IS A FAMILY FAVORITE--Begin Preparing EARLY in the morning---

I love lasagna! I love the shortened version I've come up with where I don't have to cook the noodles, nor purchase those nasty tasting noodles that are called "pre cooked" noodles! And every time, my version comes out even better than Italian restaurants. But of course, my taste preference is different. I don't care for ricotta nor do I like to use cottage cheese for a substitute. And I like it with a very light taste of Italian Seasoning...restaurant-style is too heavy on the herbs for my taste.

So I devised a simple, quick, recipe that is so tasty, even our son, who's a picky eater, asked me once how I make mine.

Absolutely no pre cooking involved.

I take a box of the regular lasagna noodles
and two cans of diced tomatoes [no salt added]
a can of tomato paste
1 lb. bag of shredded sharp cheddar cheese [I only use about half the bag]
1 lb. bag of shredded mozzarella cheese [whole bag]
1/3 cup freshly shredded Parmesan cheese
1 - 2 Tblsps. Italian Seasoning
1 Tblsp. ground garlic [or two cloves of fresh, minced]

In a blender, I blend the two cans of diced tomatoes and the can of tomato paste along with adding the garlic, the Parmesan cheese, and the Italian Seasoning. I use the 'chop' button, to keep the tomatoes coarsely chopped.

In a 9x13 glass pan, I pour enough tomato mix on the bottom of the pan to thinly cover the glass bottom. Layer it with the lasagna noodles and then a combination of the cheeses [use about 1/3 of the amount from above] lightly covering the noodles. I then add more tomato mix and cheese and noodles...continuing to layer the ingredients until I have four layers stopping with the sauce and cheese. Again, NO COOKING.





Cover it with tin foil and refrigerate for about 10 hours. [The noodles will soak up the tomato liquids and serve firm, but not pastey!] When you want to heat and serve, just cook it in a moderately hot oven, covered, until bubbly and hot. Remove the foil, and continue to bake until cheese is lightly browned.

Remove from oven, let set for about 10-15 minutes. Slice, serve.

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I always make a cucumber-frozen pea, onion and pimento salad, in a light Italian oil and vinegar dressing, served on a bed of chopped Romaine lettuce for a side dish. And hot garlic toast. The cucumber salad is just sliced cucumbers, onions, pimentos, frozen peas and tossed with a vinegar/oil dressing with dried parsley.

It's a great compliment to the lasagna dish.
Served well chilled and marinated for a couple of hours.