There has been reason this past week to really celebrate life at least for Kyle and his support system. This past week he was able to get an apartment move in and get his car back in tip-top shape! It is so insane to see life take such sharp turns from being down in the dumps to suddenly feeling whole again.
The highlight for me this past week was that I got to spend a little time with Kyle's dad. Mr. Burnside travelled to Austin to deliver all of Kyle's belongings. What a wonderful father. I was lucky enough to get dinner with the two burnside's and catch up on how things were going. It is crazy how overwhelming it is to see loved ones from home when it has been such a long time. Every time I get to see loved ones I get the same sensation I get on Christmas Day! It was sad seeing Mr. Burnside leave (technically I was sleep walking when I hugged him goodbye at about 5am that day) but exciting because it marked a new chapter for Kyle at his new apartment. sidenote: Mr. Burnside made it safely back home.
At this point in the post you might be asking yourself what the deal is with the "Loofah" title. When I finally had the chance to see Kyle's apartment this past weekend I noticed that his brand new Loofah he got in June was not in the bathroom. Kyle doesn't think loofahs accomplish anything...he reluctantly agreed to use one though this past June when his friend Braden basically talked for about 12 hours straight about their magical powers (rightfully so). Once I got home there sitting in the shower was Kyle's blue loofah. I have the feeling it will only take a matter of days maybe even minutes for Kyle to realize what he is missing.
Other quick highlights of this past week(s):
- Lindsay and I hosted a staff dinner 2 Fridays ago....it was a big hit! The recipe we used is below.
- Kyle got his car back! WOOHOO!!!!
- Lindsay and I went to Schlitterbahn last week. Schlitterbahn is one of the world's largest and coolest waterparks! They aren't kidding, I felt like a kid in the candy store with all the fun rides.
- Kyle and I went to Independence Brewery tasting this past weekend. Good beer, good company and a lot of fun.
- Training has ended for my company this past week and now I feel like I can breathe again! YAY!
xx
Madeline
P.S. Recipe of the week(s)...Kyle actually never tried this one, he helped with the vegetarian version...but none the less it is worthy of this blog!
Recipe: The Best Lasagna Ever (from Pioneer Woman)
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Ingredients
- 1-1/2 pound Ground Beef
- 1 pound Hot Breakfast Sausage
- 2 cloves Garlic, Minced
- 2 cans (14.5 Ounce) Whole Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1 teaspoon Salt
- 3 cups Lowfat Cottage Cheese
- 2 whole Beaten Eggs
- 1/2 cup Grated (not Shredded) Parmesan Cheese
- 2 Tablespoons Dried Parsley
- 1 teaspoon Salt
- 1 pound Sliced Mozzarella Cheese
- 1 package (10 Ounce) Lasagna Noodles
- (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
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