Call landlord.

I'm pretty sure it shouldn't look like that. And that it shouldn't be leaking.

I noticed a little something the other day when I was working in Quicken.

That's how you know you go too often.

Well, it's certainly been a while since I've posted. And a lot has gone on in that time. I've been really busy at work, I moved my Mac Mini out to the living room so I can listen to some sweet music out there, we've seen a couple of movies, and all that jazz. But the big news is that I got a new car. My parents bought a new minivan, and when they did, they sold me their 2002 Intrepid. I'll try to get some pictures up in the near future.

On a related note, I'm selling my old car. It's a 1994 Pontiac Grand Am in somewhere between fair and good condition (Blue Book-wise). I'm asking $1500 for it. It has about 161,000 miles on it, I just had the brakes worked on, and the tires are less than 2 years old. They're in pretty darn good condition. It runs well and has been pretty cheap. A good college car.

And, on a completely unrelated note, Mandy asked for a recipe for Tequila lime chicken the other day, and I haven't had time to write it up. But I got it off of Digs Magazine, and you can find the recipe here.

You should try tasting it! I made this pan o' lasagna, fresh for Saint Paddy's Day. Yes, me. I can cook! So, without further ado, the recipe:

Makes two 8x8 pans

What you'll need

• 1 package lasagna noodles (1 lb)
• 2 1/2 cups spaghetti sauce (usually a little less than a full jar)
• 1 lb hamburger
• 1/2 lb pork sausage
• 8 oz cottage cheese
• 1 1/2 lbs. mozarella cheese
• A goodly bit of Italian seasonings stuff (I used the stuff in the shaker)
• A goodly bit of garlic powder

How to make it

1. Boil lasagna noodles (according to the directions on the package)
2. Toss the noodles into one of your 8x8 pans
3. Cook meat (you can use the same pot as you cooked the noodles in if you want)
4. Add sauce, cottage cheese, Italian seasonings, and garlic powder
5. Let it simmer for a bit
6. While the sauce is simmering, separate your noodles from one another. You may need to run them under some water to help.
7. Stack 'em up and cut them to a proper length to fit into the pans. The "halves" might not be even, but that's ok. It's just nice to have something to start with.
8. Spray the 8x8 pans, then put a layer of noodles down (I found three "noodle halves" was just about right to cover the bottom of my pan)
9. Pull the sauce off the stove and pour some on the noodles
10. Put some cheese on top of the sauce
11. Repeat. You'll need to use some of the shorter pieces at some point. Just overlap the ends a bit and you'll be fine. If you start to run out of sauce, just use some left over from the jar. It won't have any of the meat or anything in it, but that's ok. It'll still taste good.
12. When you run out of everything, stop and put a final thick layer of mozzarella on top. Sprinkle it with Italian seasonings. I usually try to end "Noodles, sauce, thick layer of cheese, seasonings." That's how my mom told me to make it.
13. Cover the pan in tin foil.
14. Bake at 350 for twenty minutes. Remove the foil, and bake for 10ish more minutes, or until the cheese looks good and brownish-melty. Remember, everything's already cooked at this point, so if you take it out too early, it's not going to kill you.

But what about that second pan?

Lasagna's a great freezer food. Cover the other pan in tin foil and stick it in the freezer. It'll last for about a month in there. To use it, take it out of the freezer and put it in the fridge the night before you want to use it. Or, take it out in the morning and leave it on the counter until you get home, then pop it in the oven. My mom said it was ok.

If it's still cool, you'll probably need to bake it for 45 minutes to an hour. Again, it's cooked already, but nothing sucks more than expecting a hot bite of lasagna and getting ice. Enjoy, and thank my mom if you see her.