Thursday, February 02, 2006

Kaleb Richard
6 months old

Kael Victor
Kaleb's big brother
2 years

These pictures were taken this week...the first professional pictures these boys have had taken. Kael's didn't scan as well and has more red in it than Kaleb's but it's not too bad. They're a couple of cuties!

Here's another recipe that we tried tonight. We both loved it but there was a little too much garlic and salt. It was delicious but I would make a couple changes next time which I have put in parenthesis.

I did learn that if you get a soup too spicy to put a whole peeled potato into it for a while and it will soak up some of the flavor. This is too thick to do that with or I would try it to get rid of the salty flavor with a potato.


1 package lasagna noodles

3 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced (I used 1 and would use none next time)

3 tablespoons flour (I used 4...wanted it thicker)

2 1/2 cups half-and-half (I used fat free)

1 cup grated Romano

1/2 teaspoon salt (I would use just a scant amount or even none next time)

1/4 teaspoon pepper

3/4 pound sea scallops, cut in half or quartered if very large (I used a 1 lb bag)

3/4 pound medium shrimp, peeled and deveined (I used a 1 lb bag)

Preheat the oven to 375 degrees. Spray a 13 by 9 inch pan with vegetable cooking spray.

In a large pot of boiled salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more...don't burn the garlic!! Over medium-low heat stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes. (they take longer to cook than shrimp), then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Do not overcook the shrimp and scallops or they will be rubbery. Turn off heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. (I added a light layer of shredded cheese after each seafood layer). Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles;just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

Sorry if there's any typos:)

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