Lasagne

Eastside Road, Healdsburg, December 4, 2009 —

IT'S NOT A THING we have often, lasagne; in fact, I can't remember when we've had it last, either away or at home. Certainly the last time was away. Lindsey says she made lasagne twenty years ago or so, but I don't recall it. It's a favorite of mine, of course, though not, I think, of hers. What's not to like? Pasta, Bolognese; Bechamel -- three of the most delicious things in the world. And in this case, all (except the pasta) home-made. You'll have to ask Lindsey how she made it: it involves ground beef, onions, carrot, spices, maybe a little garlic. What's Bechamel, John asked -- John had come to dinner and to spend the night. Flour, milk, butter, Lindsey said. Basics, I thought to myself; three nouns. The dictionary of sufficient cuisine could be a very slim volume.
Green salad, of course. Vanilla ice cream and applesauce.

Carignane, L. Preston (Dry Creek), 2007