Lasagne is one of those foods that I’ve had enough of. In my 27 short years, I’ve eaten enough lasagna to last me for the next 60 or so. Rotolo is like lasagne, admittedly, but this recipe is sufficiently different from vegetable lasagne that I decided to give it a try. Continue reading
A return to one of A Crust Eaten’s earliest recipes and a guest post from the rumbling belly at the other end of all this: my husband.
There are benefits to getting older − something you have either discovered or which lies around the corner as a pleasant reward for advancing years. Among those I cherish most are the gaining of the confidence to simply leave a party you’re not enjoying because life’s too short, and the acceptance that not knowing what’s number one in the charts is probably a blessing in disguise rather than cause for anguish at being three or four time zones adrift of the zeitgeist.
So I’ve been a bit absent on the blogging front the last week or so, but I’ve still been eating so that’s fine. This week I’m singing the praises of the much hated and underused celery.