Just some other cruise days and pictures…
Silly…
Formal night with the family
David and I in front of the Rhapsody of the Seas (Royal Caribbean) in Cozumel, Mexico.
Second Formal night…and I wasn’t feeling the dress, but loved the shoes. ha.
And, my ABSOLUTELY favorite picture of the cruise…no filter…pure sun and camera direction. Love this man, and how he makes me feel. 
Blessings.
David and I just returned from a wonderful week cruise, and day one was at Key West. I so loved being there again. David and I had a do over so to speak as the last time we were there Stephen was very sick (both ends sick), and we were not able to do anything that day.
So we were able to go to the Southern Most point.
We also ate at the Hard Rock Cafe.
We had a ball. We walked a lot, and got a lot of sun.
Blessings.
We needed bread to go with the Lasagna that we made (of course). So we had purchased a French Baguette. I cut it in half, and then sliced it in half. 
For the cheese mixture: 1/2 cup mayonnaise, 2 tablespoons butter (soften), garlic powder, Italian seasoning, parsley, Parmesan Cheese. Mix together until well blended, and spread on bread.
Top with Mozzarella, and broil until cheese is melted, and golden brown.
Slice and serve.
I confess…these were super yummy. I had two slices. I so miss bread. This was super easy to do, and came out flavorful. I would add more garlic powder next time as I didn’t measure.
Blessings!
David found this recipe for Instant Pot Lasagna – but we don’t have the spring form that fits into our Instant Pot. So, I decided to modify the recipe and make lasagna anyway.
Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. 
Mix the Cheese Mixture: In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.
I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan. Then layered the no-bake noodles, then more sauce. 
Then layer the meat mixture.
Then the cheese mixture.
I used fresh, baby spinach (almost the entire small package).
Another sauce layer.
Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese. Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.
Uncover, and bake until cheese is golden or about 10-15 minutes. Remove from oven, and cool for about 15 minutes before cutting. Enjoy!
David liked this, and I was not able to eat a lot of it at all. I mainly ate the everything but the noodles. Ugh.
Blessings.
A year ago… 53:45
And today….
I beat my time! Not by much but we did it!!
Blessings!
What masks do you wear on a daily or weekly basis? Literally or figuratively? What do you do to make yourself feel or look younger?
I am tried this one the other night. 
Not near as pretty as they make the out to be on Instagram. Cooling. Yes. Felt very odd even mummy like. I am not sure that I did it right…ugh.
It did hydrate my skin, and made it feel very smooth. Not sure I am made out for this type of beauty regime. I kind of like just washing my face and putting lotion on it. So if any of you have any suggestions on some other ones to use (that aren’t too expensive) let me know.
Blessings.
Wash and dry all produce. Core and seed tomato, then cut into ½-inch pieces. Zest lemon until you have 1 tsp zest, then cut into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.
In a small bowl, stir together sour cream, half the lemon zest, and a few squeezes of lemon juice (to taste— start with about ¼ of the lemon and go up from there). Season with salt and pepper. Taste and add more lemon zest or juice, if desired.
Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add 1 cup water, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Remove couscous from pot and set aside.
Heat another 1 TBSP butter and a large drizzle of oil in pot used for couscous over medium-high heat. Once butter is melted, add scallion whites and tomato. Cook, stirring frequently, until slightly softened, 2-3 minutes. Lower heat to medium and add garlic. Cook until fragrant, about 1 minute. Stir in couscous. Season with salt and pepper, then remove pot from heat.
Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and fry seasoning. Add to pan skin-side down. Cook until skin is crisp, 4-6 minutes. Flip and cook to desired doneness, 2-3 minutes more.
Fluff couscous with a fork, then stir in half the scallion greens. Divide between plates, along with salmon. (TIP: Arrange the fillets skin-side up to keep the skin crisp.) Drizzle salmon with a spoonful of crema. Sprinkle with remaining scallion greens. Serve with any remaining lemon wedges and crema on the side. Photo of their dish and David’s:
This time the tomatoes disappeared, and the seasoning was too much (what they had provided), but this was my favorite meal of the three that we tried. My plate:
I had enough for lunch leftovers the next day. I will try to make this again.
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large drizzle of olive oil. Season with salt and pepper.
Divide potatoes and chicken between plates. Serve with salad on the side.
Our comparison plate to their photo plate. Not bad. We ended using way too much of the coating of the panko mixture. It doesn’t indicate how much to use, so of course, I used all of it. David’s plate:
My plate:
Due to the amount of breading the chicken wasn’t dry, but we didn’t care for this one as much. I would be willing to try it again to my error in the recipe. David isn’t a big fan of pesto, so there is that as well.
Blessings.
The first meal that we prepared was the Hello Fresh Meatloaf Balsamico. (Instructions copied from the Hello Fresh Site):
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. In a small bowl, mix 1 TBSP vinegar (we sent more) and ketchup. Mince 1 clove garlic (use other as you like). Chop parsley. Halve and peel onion. Using the large holes of a grater, grate one onion half into a large bowl (use the other half as you like).
Add garlic, parsley, ¼ cup panko (we sent more), beef, and ½ tsp salt to bowl with onion. Crack in 1 egg (use the other as you like). Season with pepper, then mix with hands to combine. Shape into two 1-inch-tall loaves, then place on a lightly oiled baking sheet. Brush with ketchup mixture.
Roast meatloaves in oven until cooked through, about 25 minutes total (we’ll check on them after 10 minutes). Meanwhile, peel sweet potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes.
After meatloaves have baked 10 minutes, remove baking sheet from oven. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. (TIP: Use tongs to avoid burns.) Return to oven and roast until meatloaves are cooked through and green beans are tender and lightly crisped, about 15 minutes more.
Drain sweet potatoes and return to pot. Mash in pot with a potato masher or fork until mostly smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to combine and melt butter. Season generously with salt and pepper.
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