Foodie Friday Fragments…

 What did you do all week?

Well it’s the last week of summer and I am kicking and screaming (carefully though because I’m still wearing flip flops.) What is it about fall that leaves me feeling like if I don’t move faster, I’ll be run over? My mind realizes it’s time to get back to reality, back to work but my body still wants to lie on the beach. I’m trying to get in the mood. While meeting with a client at Panera Bread the other day I ordered tomato soup. It was so good but it was still 85 degrees outside.

The Bucks County Writers Group is finalizing details for a ghostly, other-worldly #Believe anthology. We’ve been talking about it for over a year and its finally happening! I’m hoping to post details next week. If you are interested and don’t want to miss the announcement sign in to follow this blog up there on the right. I rarely send newsletters so don’t worry about getting junk mail from me.

Twenty –years ago God blessed our family with the sweetest baby boy. Our joy was interrupted by several frightening diagnoses’ and in spite of being told he would not survive more than a few months Kyle Christopher is twenty-years-old! I haven’t spent nearly enough time with him lately so I need to work on that.

Kyle was born on September 15th. He was born one week before my oldest granddaughter Allyson would turn two. Allyson’s mom, my daughter Joanie refused to celebrate Allyson’s birthday that year. She didn’t want to celebrate her healthy baby while Heather might be losing hers. I love my girls!

A few weeks ago I got a new stove and a new fridge. They were desperately needed and I have been so excited about moving forward with some renovating in this old house. Yesterday I was making lasagna so like I’ve done for more than 30-years I lined the bottom of my oven with aluminum foil to catch any drips. How did I not know that was a big no-no with the newer ovens? I was luckier than many others but damn what a mess. I got a lot of it off but the bottom of my oven is scratched and there’s still tiny flecks of melted foil. It looks awful. So if you have a convection oven, do NOT use aluminum foil.

The other night I attended one of the most unusual events. It was hosted by The Sophia Group   The “Sophia Presents” event was held at West Laurel Cemetery in Bala Cynwyd, Pa. Deborah Penny Cassidy and West Laurel Hill Cemetery sponsored a cocktail hour with food from Bourbon Blue in Manayunk. We went on a walking tour of famous women and one famous man (Teddy Pendergrass) who are buried there. It was really interesting.


Brigid McGrath Stasen provided a presentation on “Finding Your Personal Style in the Midst of Change” that was sponsored by Lord & Taylor. (Bala Cynwyd)

Living Well with Pat Nogar  sponsored a delicious light supper. Attendees brought gently used clothing to support Horizon House.

It was such a fun evening!

Have you ever toured a cemetery? It definitely inspired a few story ideas for the anthology!

Enjoy your Weekend!



It’s a lot of work but so worth it!

2 boxes of Lasagna Noodles (I use fresh oven ready noodles. If you prefer boiled that works.)

2 cups cooked spinach

1 quarter cup of olive oil

2 large cans of tomato sauce

1 lb. ground beef

4 large sweet sausage links

16 oz ricotta cheese

12 oz cottage cheese

24 oz shredded whole milk mozzarella cheese

1 1/4 cup of Parmesan cheese

1-sweet onion diced

3-tbsp diced garlic

1 tsp oregano

1 tsp sugar

2 eggs

Salt and pepper

Pre-heat the oven to 375. In large skillets heat the olive oil. Put ½ the onion and garlic in each pan and stir until they are clear. Add hamburger to one and sausage to the other. Cook through. Reduce meat with white wine. Drain, keeping as much of the onion and garlic as possible. Thinly slice the sausage. Combine in a large bowl, stir in salt and pepper and set aside.

Cook fresh spinach in butter and stir into meat mixture.

In a large bowl mix the ricotta, cottage, one cup of the parmesan, 8 oz of mozzarella the eggs and the oregano and set aside.

Stir sugar into sauce.

Spray a 9 x 13 pan with cooking spray. Add 1 ½ cups of the sauce. Line the bottom of the pan with a layer of noodles. I use an ice cream scooper to add a layer (1/2) of the cheese mixture. Drizzle with sauce and sprinkle with 4 oz mozzarella. Add another layer of noodles. Using the scooper add all of the meat mixture. Add salt and pepper, drizzle with sauce and sprinkle with 4 oz mozzarella. Add another layer of noodles. Top with the remaining cheese mixture. Add another layer of noodles. Cover the noodles with sauce. Add the rest of the parmesan cheese and then cover the top with the remaining mozzarella cheese. Cover with aluminum foil. Poke a few holes’ in the foil. Bake for 45 minutes. Remove the foil and bake until the cheese is slightly browned. Let it sit for a few minutes before slicing.

I usually serve with extra sauce, garlic bread, fresh string beans and parmesan. Leftovers freeze nicely.


Have you ever said, “I should write a book?” If so we should talk. As an author consultant I can help you with your entire project from writing, editing, finding representation, publishing and marketing or with whichever area you are stuck. Just email me for a ½ free consultation. It’s time for you to realize your writing and publishing dreams! Have you written a book and have no idea what’s next? I can help you create a winning marketing plan!








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