Yesterday we had an organic risotto, with arborio rice from Saltå Mill, organic onion and garlic, a both fairtrade and organic wine Ecologica from Argentina and to top it off, Chantrelles from the forests around Galtström, outside Sundsvall in Norrland.

Thanks to Linn and Jon for providing the golden gems!

Then, I’m gonna get to grips with two essays, one on the cognitive science of religion (which is supposed to be 10 pages and is currently 23) and another one on theology, ethics and philosophy of religion (which is supposed to be 10 pages and is currently 0).

Elvira, my baby girl, has just started smiling whenever she sees me, which doesn’t help the productivity. Ah well, sweet education and children, right now there is simply no room for anything else.

I thought it was time for some pictures, so here’s a French-style Lasagna I whipped up in order to celebrate my girlfriend’s birthday.

You start off with with fresh lasagna sheets. These usually are recommended to be precooked and then done as a typical in the oven lasagna. However, you can easily just cook them slightly longer and use them to assemble fresh lasagna directly on the plate.

Whilst the pasta is cooking, put some double cream in a pot on low heat and crumble some favourite cheese in there - I use duetto: gorgonzola and mascarpone. Stir occasionally.

Once the sheets are done, cut out a (fairly) square one, place at the bottom and put some red onion rings on.

Then you apply, in this case, veggie mince, but off course regular works fine.
Then spread out some creme fraiche on the next sheet.

You can’t see it here, but next you apply some pommery grain mustard - the french mother of all mustards. Not only I but also people like Gordon Ramsay and swedish chef of the year Tom Sjöstedt use it all the time.

Then take a very generous amount of basil leaves and top it with, together with chopped cherry tomatoes.

Apply your last sheet, top with more basil and tomatoes and sprinkle some grated cheese over, in this case a Swedish beautiful Sveica.

Finally drizzle your cream and cheese mixture on the side of the plates.