Posted by Robin Bellinger, August 19, 2008 at 11:00 AM
I'm due in about two weeks and my head is spinning. In between tying up loose ends with work and making the apartment baby-ready, I consider all the things I won’t be able to do for a while, wondering if I should be doing them—movies, flea market, making elaborate dinners. Or instead, should I be getting my fill of lazy mornings and long naps?
Adding to my discombobulation and general difficulty prioritizing, I laugh and cry at the drop of a hat now. Bouncing back and forth between euphoria and anxiety is not, as it turns out, particularly conducive to efficiency. I’ve pretty much given up hope on crossing off one item from the absurd to-do list: stocking our freezer with homemade dinners to see us through the first few weeks postpartum. It’s hot, I’m giant and tired, and have a million other things to do—cooking up a storm just isn’t going to happen now. But if I did have it in me, I’d make Deborah Madison’s lasagna with eggplant and chard, my favorite of all her recipes.
The rare chance I do muster the energy and time, I’d love to hear what you would cook to freeze if you were a very pregnant me. I’m always looking for new ideas. In the meantime, here is Madison's eggplant and chard—if I ever get around to it—and a couple other ideas from favorite blogs.
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Posted by Ed Levine, March 2, 2008 at 12:00 PM
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on spinach lasagna. —Ed Levine
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Posted by Jenn Sit, December 22, 2007 at 2:00 PM
Every Thursday night back at my Williams College abode, everyone in my house clears their busy schedules to get together and cook a potluck feast. We hardly get to eat with everyone together during the week so we like to go all out and make an epic mess of the kitchen. Almost every week, someone always concocts a massive pasta dish and I can't wait to go back and try the wild mushroom and spinach lasagna recipe from The Martha Stewart Living Cookbook: The Original Classics . It's a dish big enough to stuff a ravenous crowd of college students like us and even meat-free for our resident vegetarian. It's also chock full of spinach to stave off that Scary Scurvy we all learned about in middle school (not just for pirates! but actually a real problem for college students who survive solely on beer and pizza!). As my housemates will tell you, I consume more spinach than Popeye could ever handle. Although I might lack the bulging biceps of our spinach-scarfing cartoon sailor, I always hope that these bouts of nutritious eating will happily counterbalance the pizza and french fry fests on the weekends. Surely this lasagna will help us out on that front and plus, it sounds mighty tasty.
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