My Oh Mia!

My sister Katie snapped these pics of Mia in our backyard this summer. They make her look so cute and sweet. Sometimes her CRAZY antics make me wonder if she will grow up to be like  Mother Teresa or a crazy mad scientist. No matter what...I love my little Mia girl.

Bosch Store Sale Today

Both Bosch stores have their semi-annual sales happening today. It is a great time to go in and stock up on food storage and bread making supplies. Some of their Bosch appliances are slightly reduced too. I am heading over for more wheat!

Conference Helps for Little Ones

If you are like me and you are wondering how to keep your children occupied so you can watch General Conference this weekend, here is a coloring book I downloaded from Sugardoodle. I am making them into little books during naptime today, so I can watch in peace on Sunday. Well...we will see.

http://www.sugardoodle.net/mambo/index.php?option=com_content&task=view&id=3124&Itemid=5

Soccer

Daniel is playing soccer this year too. He loves it! I am so grateful that all his good friends are on his team and Mr. Andy is the perfect coach for a team of eight crazy 5 year olds. Last week Daniel even scored his first goal and finally figured out which way to kick the ball (not into the other teams goal) YAY!

Thanks Martha

I found this in October's Living and loved it. I have a thing for squash, pasta and cheese, so this dish sounded perfect and it was so good even Daniel ate some!

Butternut Squash and Sage Lasagna

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

INGREDIENTS

Serves 8.

• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large egg yolks
• 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
• Freshly grated nutmeg
• 2 tablespoons unsalted butter
• 1/3 cup loosely packed fresh sage leaves, coarsely chopped
• 1 1/4 cups homemade or store-bought low-sodium chicken stock
• Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
• 4 ounces finely grated Parmesan cheese (1 1/4 cups)

DIRECTIONS

1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

First published