Chey’s Lounge

One thing I haven’t really discussed is I love to cook. I like cooking because I can make food the exact way I like and I can make people happy, probably in that order. Not to brag, but my mom thinks I’m a good cook. She even underlined good and cook twice on the sticky note where she told me. I don’t really cook for her enough. I don’t cook for many people much. I get nervous even though I’m confident I can make anything well and some things incredibly well. I’m way more confident in my cooking prowess over my photography skills. I promise it tasted better than it looked, even though it wasn’t my best.

So, could this be my niche? Well, it seems as though a lot of people are pretty good, so I don’t think I’ll ever be the close to the best. I’m still wondering if that should stop me from pursuing hobbies… Nevertheless, food is simply not optional, so I will continue cooking no matter what. No amount of fear of being pathetic will stop me from doing it. In fact, this fear it won’t even stop me from telling 

you how I like to make lasagna. If you know me, you’ve probably heard this recipe and a little bit of the process before. So far, I haven’t told very many people in real life about this at all, so I’m definitely not gonna let that stop me from telling all of you. 

If you thought there’s a lot of ways to skin a cat, then you’d feel the same about making lasagna. I’m telling you one way to do it. It’s one way I do it, not even the only way I do. 

I describe lasagna as a labor of love. It doesn’t have to be quite so laborious, but mine lowkey kinda is. To do it all in a day is a bit of an endeavor, but it’s entirely possible. This is a short rib ragù lasagna that I haven’t quite perfected, but this is where I’m at with it right now. You know what I always say, maybe one day I’ll come back to this (that day is actually going to be tomorrow, but not with much of an insight, I’m just tired from cooking and think I’m going to split this int two days. Despite allowing myself extra time to get my beans in order, there may be some additional information to be desired. For example, there will be no measurements. We’ll see if we can give some proportions. If you have any questions, you can ask and I will answer because no one really comments on anything. Your question will not get lost in a sea of others, that’s for sure. I’m going to break tomorrow’s upcoming section down into a few parts. The ragu, the lasagna sheets, the béchemel, the little extras, and putting it all together. Knowing me, there will likely be other things. Only tomorrow knows. You’ll know if you read this after the next post is published.