- Comedy
- RELATED
15 - Needless Distraction
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\\n\\nEpisode 15
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\\nSponsored by:
\\n\\nSecond Chances
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\\nWhy is there a Log Cabin and a Chicken on the ballot?
\\nWhy is the Kentucky ballot mired in pre-civil war iconography?
\\nListen and learn.
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\\n\\nWhat do Richard Nixon, Abraham Lincoln and Grover Cleveland have in common?
\\nJoin in for some electoral logo fun!\\nWhy is there a Log Cabin and a Chicken on the ballot?
\\nWhy is the Kentucky ballot mired in pre-civil war iconography?
\\nListen and learn.
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\\nCurrent Events (11:15)
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\\n\\nLearn why someone typed "There\'s a bee in my ass" and ended up on the Xombee Guy website.
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\\nAlso Stacey talks about how he was Left for Dead in the latest installment of Trailer Trash with a Girl\'s Name.
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\\nAlso Stacey talks about how he was Left for Dead in the latest installment of Trailer Trash with a Girl\'s Name.
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\\n Interview with Mary O Paddock (20:00)
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\\nWe talk writing and spinach with Mary Paddock and discuss the creation of her new book The Fassen Files. Mary talks us through the world of indie publishing and explains where she got her book covers.
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\\nFood Porn (51:10)
\\n\\nWe follow the proclamation of Charles Joy @ThanosRules and return to Cancun - together. In fact we went on Halloween.
\\n\\nDid it win Stacey over? If Montoya\'s closes would Stacey go to Cancun instead? Listen and learn.
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\\n\\nIt turns out that Cake is "the Needless Distraction"
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\\n\\nWe also discuss the restaurant next door to Cancun. Guru Indian Restaurant.
\\n\\nStay tuned as we discover the strange and mysterious Tandoori Buffalo Wings
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\\n\\nAlso learn the about the affections of the bus boy...
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\\n\\nPaddock\'s Spinach Lasagna
\\n\\n Feeds six sturdy men of the Ozarks
\\n\\nMere mortals may want to adjust the amounts.
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- \\n6 cups shredded mozzarella cheese\\n \\n
- \\n2 15 oz container ricotta or 2% fat cottage cheese (drained)\\n \\n
- \\n1/2 cup fresh parsley, chopped\\n \\n
- \\n1/2 cup grated Parmesan cheese\\n \\n
- \\n4 teaspoons minced garlic\\n \\n
- \\n 6 cups pasta sauce\\n \\n
- \\n18 or so lasagna noodles\\n \\n
- \\n4 cans (15 ounce cans) spinach (well drained)\\n \\n
- \\n1 teaspoon black pepper, cracked if you\'ve got it\\n \\n
- \\npinch of red pepper flakes\\n \\n
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\\n\\nSet aside a cup of the sauce as well as a cup or so of mozzarella cheese in advance for the topping.
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\\n\\nAfter making sure the spinach is drained (cannot emphasize this enough) mix with the ricotta/cottage cheese as well as the remaining sauce, the parmesan cheese, and the seasonings. Mix well. After that layer your noodles, filling, and cheese like you would any other lasagna, ending with noodles and sauce. Do not apply the cheese yet as it will stick to the aluminum and you\\u2019ll lose everyone\\u2019s favorite part. J
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\\n\\nCook covered with aluminum foil for about an hour, uncovering in the last fifteen minutes to add the last of the mozzarella.
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\\n\\n Some notes\\u2014
\\n\\nThe charm of this recipe is how flexible it is. It originally called for no-boil pasta, but my crew hated the texture (Personally I prefer the whole wheat noodles, but half of the men don\\u2019t like them). I\\u2019ve used a variety of pasta sauces ranging from homemade (with homegrown tomatoes) to store brand and while the homemade was better (of course) I noticed that the leftovers didn\\u2019t stick around any longer either way. I\\u2019ve tried fresh and frozen spinach, but the crew tells me that canned is better. If you go the route of using fresh or frozen, be sure to cook it in advance. A side note\\u2014Fresh parsley is very different than the dried stuff and good for you too. If you\\u2019ve got a local farmer\\u2019s market consider getting it there or grow your own in a pot on a windowsill. You\\u2019ll never go back. The same applies to garlic.
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