First I find out I’m not a weirdo, then I have a revelation in the bathroom …
I’ve been doing a ginormous amount of Googling in my search for meaning in the chaos that is my new life. And suddenly I read something that cut through.
It said: “You have two choices at this moment when your spouse wants a divorce. You can choose to be angry as you wallow in self-pity or you can choose to love your spouse.”
I thought YES. Anger and self-pity don’t work. So I’ve choosen love.
Gawd, I know, I sound like some terrible self-help book.
But I suddenly felt light, joyful.
For me, choosing love means letting go of the negativity. Letting things just be. I can’t change them. So I will use this time to build a better me. You can’t do that with darkness in your heart.
It’s been less than 24 hours, so let’s see how I go. But so far, in the words of Charlie Sheen … WINNING. Slept like a baby last night.
It helps that I spent yesterday afternoon with lovely friends who live a stone’s throw from the beach at Coogee. They made a gorgeous lunch, then we hit the waves.
Well, more accurately, the waves hit me and I took an unexpected dip.
Good company and the ocean always put me in a better place. Even with a bonus mouthful of salt water.
Then the kids and I headed home so the youngest could make lasagne.
Here’s the recipe:
RECIPE: Lasagne
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- olive oil
- 1kg pork & veal mince
- 600ml passata
- 2 tablespoons tomato paste
- 1 stick of celery, roughly chopped
- 2 carrots, roughly chopped
- 2 zucchinis, roughly chopped
- handful of fresh herbs of choice
- 4 Latina fresh lasagne sheets (slice one into three long strips)
- 2 cups of grated cheese (mix of mozzarella and parmesan)
BECHAMEL SAUCE
- 500ml milk
- 60ml butter
- 2 tablespoons cornflour
Method: Preheat oven to 180C.
Make the bolognaise sauce: Heat a couple of tablespoons of olive oil in a deep pan and gently fry onion and garlic until soft. Add mince, breaking up with a wooden spoon until browned. Place carrot, celery and zucchini in food processor with a generous slug of passata. Zizz until they are pureed. Add remaining passata and tomato paste. Add herbs as desired. Simmer for an hour or two.
Make the bechamel sauce: bring the butter and milk to a simmer in a small saucepan. Mix cornflour with a little water then add to milk mixture. Simmer until thickened then remove from heat.
Assemble lasagne: Cover the base of a deep, rectangular casserole dish with a thin layer of bolognaise sauce. Use 1 & 1/3 of the lasagne sheets to cover the bolognaise. Add another layer of bolognaise, a thin layer of bechamel and sprinkle with cheese. Repeat twice, ending with a layer of bechamel and cheese.
Bake in oven for 30-40 minutes until top is golden and bubbling. Serve with salad.
Video of the day: The Beatles “Let it be”
“And when the broken hearted people
Living in the world agree,
There will be an answer, let it be.
For though they may be parted there is
Still a chance that they will see
There will be an answer, let it be.
Let it be, let it be. yeah
There will be an answer, let it be. ”
housegoeshome 
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