Why would anyone want to make lasagna in their dishwasher?
Why would anyone want to see how many people can be packed into a Volkswagen?
Or crammed into a phone booth?
Are there still phone booths?
There are still public phones in France, both pay-phones and free-phones for emergencies, but they're not in booths.
If there are no phone booths, where does Superman change?
Would the current equivalent of stuffing college students in phone booths be seeing how many could dance on a mobile phone?
What about flagpole sitting? Goldfish swallowing?
Where have all the fads gone?
(For the record, all above fads were before my time. I participated in the time-honored tradition of beer-chugging and, er, smoking, which are not technically fads)
Back to the lasagna in the dishwasher.
The difference between stuffing people in a Mini-Cooper and dishwasher baking is the first does not run the risk of wasting a perfectly good lasagna.
I made the unilateral decision of not electing to post the procedure for making dishwasher lasagna, although the person who sent the (unsolicited) e-mail and link to me assures me that you would all be utterly fascinated and forever in my debt should I do so.
I also won't require that you all take up hunkerin'
If you are desperate to try it on your own, I'm guessing you could
Don't try these in your dishwasher – they really need a barbecue.
Barbecued Chicken Thighs
4 chicken thighs
1 tsp oil
1/4 cup ketchup
2 tbs red wine vinegar
1 tbs soy sauce
1 tsp cumin
1/2 tsp dry mustard
1/2 tsp paprika
1 tbs oil
Sauce: In a small saucepan gently heat all ingredients for barbecue sauce, except oil. When warm, remove half of the sauce to a bowl. Add oil to the bowl to make the basting sauce.
Chicken: Rub thighs with oil and sprinkle with salt and pepper. Cook thighs on barbecue grill for 25 minutes, turning once or twice. Start basting after 10 minutes and baste 2 – 3 times. They'll be done when they are nicely browned and the juices run clear when pierced with a knife. Serve with remaining barbecue sauce on the side.
week of June 25 we have Tomato, Caper and Herb Salad, Grilled Whole Trout, Lamb Chops Dijon, Southwestern Salad with Grilled Sausages, Chilled Zucchini Soup….
now and try it free for 2 weeks – the menu, complete recipes
with meal preparation instructions,
and shopping list is available each Thursday. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).