Thanks will be given..the First flashmob

Its been a little more then 11 months since the beginning of this blog journey. In January when it began there was an uncertain direction, just the need to get it out of my head. Sharing experiences, putting it out there is a risk. There is still enjoyment in the process. Sharing recipes and things I have learned in my kitchen  is rewarding. Writing about my family and friends with humor is real life. This is becoming my legacy for this brood of children I call my family. That goes for the ones I gave birth to as well as the ones that I mother.

Today the madness of the of the holiday season began.I could not be happier.Everyone is under one roof.When school let out today the kids began gathering.It felt like it was summer or flash mob Fridays all over again.For each of my own children here tonight I have an additional two or three that I did not give birth to. The laughter and the noise is good for my soul.Even though I have one that is still in elementary school, the remainder of my children only have a few years when they will gather here as their home base. Tad is slightly more then 2 years till he flies the coop.With this being the site for the college kids reunion I have thrown together a giant pan of spinach, artichoke and mushroom lasagna. It made me smile when Ryan, all 6'6", came in my kitchen looking for my cooking that he missed.( although he had dinner at home). I served him healthy portion.  I will share the recipe at the bottom.

The fall has been fast paced and hectic.Today I enjoyed laughing and joking with the kids.It helped me get through the grocery store with all the other crazy people on the eve of giving thanks. I hope it is not an omen  that the fire alarm went off moments after I entered the store.There are chores to be done tonight in preparation for tomorrow; brine bird, pie crusts,yeast rolls and I get to do all of it among the laughter and catching up with the kids it has been my privilege to watch grow into young adults. There will be a recounting of all the work, joy, sadness and madness of their lives.

The original flash mob is all here; Shannon, Maddie, Ryan, Tyler, and Matt, my own, Tad and David. It was the Olympic trials that had them gather here that first summer. Later it would be movies or dinner, just being together  in our house.Tonight as they watch a movie and catch up, I remember when they couldn't drive themselves to the house .Will this group of amazing, talented people really be out in the real world in a little over 2 years?That is less time then I have known them. Why do I not feel old? A great way to begin the holiday season; being thankful for the time that each of these kids has welcomed me in their lives.

Spinach, Artichoke and Mushroom Lasagna

2 medium onions finely diced
3 cloves crushed garlic
fresh basil (Trader Joe's has fresh Basil puree in the freezer)
2T olive oil
1 30 ounce can petite diced tomatoes
1 30 ounce can of crushed plum tomatoes
15 ounces of tomato sauce
1T sugar

1 cup sliced Cremini mushrooms
3 cloves crushed
2T olive oil
1 cup Marinated artichokes, chopped
3 cups fresh baby spinach

4 cups Whole milk ricotta
2 eggs
S&P
1 1/2 cups grated Asiago

6 cups shredded mozzarella, provolone, Parmesan, Romano
24 no-boil Lasagna Noodles ( I use Barilla)

1. Begin with the Red sauce; add first four ingredients to a dutch oven and cook over medium heat until onions are soft and translucent, about 5-7 minutes.
2. When the onions are soft add the dice tomatoes and allow the moisture to release, about 5 minutes. it should be bubbling.
3. Add Crushed tomatoes and stir. allow to simmer for 30 minutes. Check flavor for acidity and add sugar if needed.
4. Before building the lasagna add the tomato sauce.
5. In a saute pan heat olive oil and  crushed garlic 
6. Add sliced mushrooms and cook until soft
7. Add chopped artichoke.
8. Add Spinach 1 cup at a time and saute until all is wilted. set aside and cool
9. Mix the ricotta, eggs, s&p and Asiago and blend to a spreading consistency
10. Begin the layering process by spraying a 10x15 pan then layer 6 noodles to fully cover the bottom.spread the red sauce to completely cover the noodles.
11. Spread the ricotta mixture in 4 1/2c sections, spread
12. Sprinkle with3/4c shredded Italian cheese.
13. Repeat noodles, red sauce and ricotta. On top spread the cooled Spinach mixture
14. add a layer of of noodles and repeat step 11. and 12.
15. Finally add the last layer of noodles and top with remaining sauce. Sprinkle with remaining cheese.
16. Bake covered for 45 minutes at 375 degrees. uncover brown for 5 additional minutes.