Month: August 2013

5 Weeks ‘Til FOT 2013

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Welcome to the near-end of summer everyone…

You know, it’s hard to believe I’ll be 17 next month. Wow! Seems like just a little while ago I was 12 or 13, looking up at the 17 year-olds thinking they were so cool and now I’ll be one. 🙂
Well, I forgot to mention in my last posts that we went to a Building 429/Rhett Walker Band/Finding Favour. It was pretty cool, though I have to say that live music is difficult to enjoy when your ears hurt from the ringing.

You know what’s cool about this linking videos from Youtube is that it doesn’t count towards my storage space on WordPress. I’m glad because I can use that saved space for pics like these: Meeting Michael Anderson and Jason Roy from Building 429 at their first concert of their first headline tour
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Sorry about the image quality, our camera’s a bit temperamental. I got more with the videocamera, but they will go in a collage.
Someday they’ll get put up 🙂 I actually want to put together a summer-memories gallery at the end of the season before FOT 2013. You know, this year has gone so fast, yet, you learn so much that stays with you for the rest of your life.

I am amazed at how quickly the weather changed. Just this week we started waking up to cooler weather and it already feels like the Feast Of Tabernacles. 🙂 I guess that’s good because it starts next month. Yay!

I’m surprised I didn’t post this sooner, but we have released a new song called ” Gratefully Yours.”

Also, the live videos from the Family Builder’s Conference 2013 are up on the web. Here’s the links:

And…………………………………………Ha, you’re expecting something really great, aren’t you? Good, because here it is: A cover by our great friend Hannah:

Her vocals are great!! 😉

Hey, a media-filled update from the PFY band, a couple months late. Hey, at least I can say I have been busy working on music, computers, and schoolwork. Oh, and I fit in some other things like rigging, cooking, reading, and the like. I can definitely say I am glad for the Sabbath.
Hope you all had a great one!

Zucchini Lasagna

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The memory of my first taste of zucchini lasagna still lingers. Somehow the slimy, slightly mushy vegetable couldn’t make up for the lack of starchy noodle goodness, though I couldn’t figure out why the sauce and cheese tasted so good compared to “normal” lasagna. After a while though, the taste grew on me until eventually I almost prefer it to “the other stuff.” 😉 I still miss the noodles, but my theory is that when zucchini cooks, the juice flavors the lasagna and keeps it moist during reheating, compared to noodles which soak up the moisture from the lasagna and leave it dry, and the hamburger tasting like metal.
(I know, how on earth do I know what metal tastes like? Believe me, I have no clue…)

So, if you’re on a gluten-free diet or just would like a healthier version of lasagna that’s almost addicting, I’d definitely recommend this recipe.

Zucchini Lasagna
Side Note: The amounts are approximant. I rarely measure, especially main meals.

1 lb. meat: ground turkey or hamburger

2 lg. cans tomato sauce or spaghetti sauce

1 lg. container cottage cheese: this is my ‘secret’ ingredient. Most use ricotta, but it’s too dry for me, I tend to use small curd to keep the physical resemblance, but large curd is ok too.  You can make it stretch with cream cheese(softened) if needed. After all, it’s about experimentation, right?

Shredded cheese, depends on how much you have. We normally use about 2 cups

1/3 cup parmesan cheese

3-5 zucchini, sliced lengthwise, 1/8-inch thick, you might need more, depending on size

2 eggs

Seasonings: salt, pepper, garlic powder, cayenne pepper, oregano, basil, Italian seasoning, whatever you prefer

Extra vegetables to bulk it up a little, maybe spinach, diced bell peppers, onions, tomatoes, depends on your tastes

Directions:
Preheat the oven to 350°F.
Brown the meat, using the seasoning to taste. Mix the meat and sauce and season it. Don’t worry if it’s a bit thick.
If you want to add extra veggies, mix in firm ones here.
Mix cottage cheese, cheeses, eggs and seasoning. Put spinach and the like in here. You may want to save some of the cheese for on top.

Pour about 1/4 of the meat sauce into a 9 x 13 glass baking pan. Place one layer of zucchini on the sauce and then a second layer in the opposite direction, creating a criss-cross pattern. This is to keep a noodle-esque shape to the zucchini as it cooks. If you don’t care about lasagna formalities, you can use just one layer and bake it into mush oblivion.
Spread about 1/3 of the cheese on top, and finish assembling the lasagna in the same order. Make sure to pour some sauce on top; if you ran out of meat sauce, just use some extra tomato or spaghetti sauce.

Sprinkle the saved cheese on top of everything and put into the oven on the middle rack.
Baking time varies on what your preference of tender is. You may bake it until barely tender to keep its form when reheating, or for a while to help the zucchini melt into the sauce and cheese.
When your lasagna is done, you might like to broil it just for a couple of minutes to get that pizza taste on top. Yum!

Yay 🙂 You’re all done! Serve yourself a nice large plate of delectable vegetable bake and enjoy. You might have to skip the salad and go back for seconds 😉