Tag Archives: cooking

lasagna love.

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The Nonprofit Spreading Kindness One Lasagna at a Time: “We Have the Power to Shift Communities” 

Food is more than a simple snack or meal: It symbolizes comfort, connection, and care, and we’ve been using it to nurture social relationships since at least the Bronze Age. So when Rhiannon Menn found herself yearning to make an impact as the COVID-19 pandemic caused layoffs, school closures, and illnesses, she started cooking.

“I just thought, well, what do I love to do? And what do I know how to do? And for me, that’s cooking; it’s my happy place,” the mother of three told Nice News. In March of 2020, Menn began making extra pans of lasagna, then got on Facebook, found a few “mom groups” in the San Diego area, and offered to drop them off to anyone in need. She delivered seven meals her first week and quickly began getting messages from other people inspired to help. “All of a sudden I found myself managing this network of amazing volunteers who all wanted to feed people in their community,” Menn said.

Just over two years later, Lasagna Love has become a registered nonprofit with over 35,000 volunteers — or “Lasagna Chefs” as they are called — in all 50 states, as well as Canada and Australia. Altogether, they’ve delivered more than 250,000 lasagnas, feeding over one million people in total. The organization has been featured on Good Morning America and The Kelly Clarkson Show. And Menn believes it’s all a testament to how many people are looking for an outlet to show kindness and help others.

Lasagna chefs are matched with families based on distance and dietary restrictions. Once a match is made, all communication occurs directly between those two people. “We do feed families, and that’s important, but really what we’re doing is spreading kindness and strengthening communities, and it’s through those one-on-one bonds that it moves the needle on connectedness,” said Menn.

And there are no eligibility requirements to request a meal or nominate a family. One of the nonprofit’s core values is zero judgment. “We can’t say what needing help looks like,” Menn said, “only you, as a recipient, know what it means to need help”

Virginia resident Jan Delucien, who experienced a traumatic brain injury that left her unable to work, requested a lasagna after hearing about the organization in a support group. For the 64-year-old, the smiling volunteer handing her a home-cooked dish at her door meant much more than just a free meal. “It really was a gift of love,” Delucien told the AP through tears.

According to Menn, when asked if they felt inspired to pay the act of kindness forward, 97% of Lasagna Love meal recipients said they did, and a quarter responded that they already had. “I deliver a lasagna to you, and then you’re inspired to go donate a bag of clothes, or maybe share the meal with somebody, or maybe volunteer at the local animal shelter. So, all of a sudden, those million people that were fed — how many acts does that actually result in? And that’s where we have the power to really shift communities,” she said.

The founder hopes that one day the world won’t need Lasagna Love anymore and that people will help each other entirely organically. But until then, Menn and her team will keep spreading kindness one lasagna at a time.

“no matter what you’re going through in life, eat first.”

-wordporn

 

credit: rebecca brandes

we’re gonna’ need a bigger booth.

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when meeting my friend for lunch

we decided to eat on the light side

 share some apps

not knowing

the ‘apps’ were giants

no small plates action going on here

math is not really my favorite thing

but just by looking at it

 it was clear

we had grossly underestimated

the sheer size of things

 quickly and accurately assessing

that

we were in trouble.

“never order food in excess of your body weight.”

-erma bombeck

fruit salad.

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the kinder each brought in fruit, chopped it, stirred it, and ate something new when it was all mixed together.

 

“instead of trying to blend in and be like everyone else,

be proud of and celebrate your unique differences and qualities.

a fruit salad is delicious precisely because each fruit maintains its own flavor.”

-sean covey

 

small batch.

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grandie b whips up a late night batch of her chocolate chip cookies

no recipe

improv as needed 

no fear. 

“cooking with kids is not just about ingredients, recipes, and cooking.

it’s about harnessing imagination, empowerment, and creativity.”

-guy fieri

toasted.

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Completely Customize Your Breakfast

With a Touchscreen Toaster

That Has 60 Different Settings

Revolution/Amazon
Toasters seem to have a mind of their own. One day your bagel pops out perfectly golden brown, and the next, the same setting burns it to a crisp. Revolution’s touchscreen toaster ($280) looks to take the guesswork out of your morning routine by offering 60 different toast settings for basically any form of carbohydrate you throw in there.

This toaster, which sports a 4.4-star rating on Amazon, works just as well with frozen waffles and multi-grain bread as it does for Pop-Tarts and bakery-fresh bagels. All you have to do is program the toaster with what food you want to crisp, the state it’s in (frozen, fresh, etc.), and what color level you want it to be when it pops out.

Once set, the countdown clock will start and an alarm will ring to let you know when it’s done. There’s even a built-in mechanism that adjusts to the size of whatever you’re toasting to ensure all of your food pops out high enough to grab safely with your fingers. The Revolution toaster doesn’t require any pre-heating time, and the company claims it’s 35 percent faster than other versions.

personal note:

this stresses me out just reading about it,

i would need a tech geek to come with the toaster.

“television is like the american toaster, you push the button and the same thing pops up every time.”

-alfred hitchcock

 

 

article source: Elaine Selna/Mental Floss

hat trick.

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Sure, you could freeze those overripe bananas for bread or smoothies.

But wouldn’t it be nice if they just stayed yellow longer?

Try a hat.

That is, a hat designed to preserve your favorite tropical treat.

This one’s a two-parter: First, place the silicone cap over the crown (where the bananas connect) to slow the absorption of ethylene gas, which is what causes them to turn brown. Second, place the cute knit hat over the silicone one (they secure with magnets). Unicorn and viking or watermelon and pineapple? The choice is yours. Then, voilà! Bananas stay fresh longer—and look great while doing it. Which means you’ll waste less food and money. Yep, all that from a little hat. Made in California. ($25.00 from Uncommon Goods)

what’s the most unusual ‘kitchen tool’ you’ve ever purchased?

 

“i’m getting so old, i don’t even buy green bananas anymore.”

variations of this quote attributed to:  lou holtz, chi chi rodreiguez, claude pepper

sweet spots.

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have you ever asked yourself,

“will today be the day I combine my love of baking with my love of arts and crafts?”

if this is the day, here’s what can help

the brand new disco, glitter, chocolate chips

this hit all the sweet spots for me

a holy trinity of sins.

 

“you know, your clothes may say disco, but your eyes say rock and roll.”

-giuseppe andrews

 

 

image credit: nestle’s

say my name.

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i recently made a new recipe

and

finally used my worcestershire sauce!

like finding an old friend

nothing had really changed

  still can’t pronounce your name

still in that familiar bottle

how nice to bump into you

so long until i see you again

whenever that might be.

 

“i’m pretty sure 2020’s safe word was

worcestershire sauce

and we couldn’t say it right.”

-T-laine

what’s your secret?

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i’ll never forget that wonderful yellow cake with the warm apple topping

 my mom would sometimes serve us after dinner

 years later when i was a mom

i thought of it again

asking her for the very fancy recipe

 she was surprised

oh that? it wasn’t fancy at all

i bought a pre-made pound cake, cut it into slices,

heated up a can of apple pie filling, and poured it on top.

then i was the one who was surprised.

What secret family recipe is in your lineage?

“don’t let the secret recipe die with the inventor.”

-nathan myhrvold

and now, nachos. while we still wait.

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The NYT has traced the first nachos back to Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapenos, is sure to charm true nacho fans.

 

“we’ve all invested emotionally in nachos.”

-conan o’brien

 

 

credits: Christoper Simpson(NYT) and Simon Andrews- food stylist (NYT)

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