About twelve hours in to my twenty-seventh birthday, I had one of the most obvious moments of the universe aligning that I’ve ever had. And I have to share it.

This post needs a soundtrack, so go ahead and press play on this video.

Around nine this morning I got up to go to a yoga class. Every year on my birthday I try to do something really good for my body. I like to give it a little thank you for getting me this far.

After a great yoga session, the studio owner gave me a very thoughtful gift. Nothing was necessary, but he and his wife made me feel very special on this “special” day.

I got in my car to find countless text messages, emails and Facebook posts wishing me a wonderful day.

As I made the left hand turn on to Pacific Coast Highway on a stunning sunny day I burst into tears.

I’m not really a crier, but I couldn’t stop. I was overcome with emotion.

My twenty-sixth year was filled with such highs and lows. In that moment, as shimmering waves crashed to my right, as sad tunes played in the background, as tears streamed down my face I was both morning and celebrating the year that is now behind me.

In the last year of my life I faced health scares and surgery, the loss of a good friendship and family trials and tribulations. In those same twelve months, I got a new rewarding job, rediscovered my self worth, realized that my friends truly are my soul mates and been on many wonderful and character building trips.

When I had exhausted myself of recapping the year’s events, I realized the tears were really coming down now.

Then I started thinking about all the goals I had set for myself. I want to get married and have a family and open a restaurant and travel. And oh my God, I am one year older and have one less year to accomplish everything that I need to.

Now the tears were really coming down.

At a stoplight, through watery eyes, I checked my email. Yes, I know it is not good to look at my phone while driving. No way I’m perfect.

And this was the email that I received from my aunt and uncle…

Subject: Great Day Angela         

Know you’re loved and valued for your power and radiance.

Thomas and Peggy

That is when I started bawling. Not because I was sad, but because that was the exact words I needed to hear at that exact moment to realize that I was going to be ok.

Because the only real goal I have in my life is to live a life of meaning and value. To lie a life where I make the people around me’s lives better. That’s all I truly want out of life. I am doing my best to do that every day and that is all I can do.

And then, no joke, this song came on.

I did feel better. Way better. Every day I am spreading love and light by loving my friends and family, cooking from my heart, sharing my experiences good and bad and the ugly on my blog and by being as kind as I can be to every living thing I come in contact with.

The tears stopped coming. I felt better. Way better.

I’m now completely ready for twenty-seven. The first twenty-six were really great, but the every day I will be a little bit better than I was yesterday, but not as good as I will be tomorrow.

Have a wonderful day spent enjoying lifes beauty.

Angela 

This may come as a shocker, but until yesterday I had never made lasagna.

Yeah, I know. That one almost knocked me out of my chair.

Truthfully, I’ve just never been a big fan of lasagna.

Stop, you do not to throw things at me or chase me with a pitchfork.

Because after yesterday, I take it back. I eat my words. Pun intended.

Lasagna is freaking tasty.

Especially when you do it my way.

You will need…

¼ cup olive oil

½ lb ground beef

½ lb ground veal

6 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

2 tablespoons tomato paste

2 large cans (28 ounces) Italian peeled tomatoes, roughly chopped and juices reserved

28 ounce can tomato puree

2 cups chicken stock

2 bay leaves

6 thyme sprigs tied together

1 tablespoon sugar

1 ½ lb chicken sausage (whatever your favorite may be), finely chopped or ground in a food processor

3 cups mushrooms, finely chopped

2 lbs ricotta cheese

¼ cup flat-leaf parsley, finely chopped

¼ cup basil, finely chopped

½ cup Parmesan, freshly grated

1 lb mozzarella, grated

1 large egg, beaten

12 flat pasta sheets, cooked per package instructions

Salt and pepper to taste.

Start by heating the oil until shimmering in a large enameled cast-iron casserole.

Add in the veal and ground beef and cook over medium high heat, breaking up the meat into large chunks as it cooks. Cook until no pink remains. About 7 minutes.

Add in the garlic, oregano and crushed red pepper and cook until fragrant. About 1 minute.

Stir in the tomato paste and stir until the meat is coated.

Add in the tomatoes and their juices as well as the tomato puree, chicken stock, bay leaves, thyme and sugar. Season well with salt and pepper and bring it to a boil.

Reduce the heat to medium low and simmer, stirring occasionally until the sauce has thickened and reduced to about 8 cups. About 1 ½ hours. When the sauce has reduced remove the bay leaves and the thyme sprigs.

Meanwhile, heat a large skillet over medium heat. Add the sausage meat and mushrooms and cook until the sausage has browned and the mushrooms are tender. About 10 minutes.

In a large bowl, combine the ricotta with the parsley, basil and ½ of the Parmesan. Add in 2/3rds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Preheat the oven to 375 degrees F.

Spread about 1 cup of the tomato sauce in the bottom of a 9 x 13 inch glass baking dish.

Top the sauce with a layer of 3 pasta sheets.

Then top the pasta sheets with half the ricotta mixture.

Over the ricotta, layer half of the sausage.

Top the sausage with half the remaining sauce.

Repeat with another layer of pasta, then ricotta, followed by sausage and topped with sauce.

Place the final layer of pasta and sprinkle with the remaining mozzarella and Parmesan.

Bake in the oven for 40 minutes. Just until the top is browned and the filling is bubbling.

Remove from the heat and allow to cool for 15 minutes.

Slice and serve hot.

Love and Beer Floats

Angela  

Veal and Chicken Sausage Lasagna

¼ cup olive oil

½ lb ground beef

½ lb ground veal

6 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

2 tablespoons tomato paste

2 large cans (28 ounces) Italian peeled tomatoes, roughly chopped and juices reserved

28 ounce can tomato puree

2 cups chicken stock

2 bay leaves

6 thyme sprigs tied together

1 tablespoon sugar

1 ½ lb chicken sausage (whatever your favorite may be), finely chopped or ground in a food processor

3 cups mushrooms, finely chopped

2 lbs ricotta cheese

¼ cup flat-leaf parsley, finely chopped

¼ cup basil, finely chopped

½ cup Parmesan, freshly grated

1 lb mozzarella, grated

1 large egg, beaten

12 flat pasta sheets, cooked per package instructions

Salt and pepper to taste.

Start by heating the oil until shimmering in a large enameled cast-iron casserole.

Add in the veal and ground beef and cook over medium high heat, breaking up the meat into large chunks as it cooks. Cook until no pink remains. About 7 minutes.

Add in the garlic, oregano and crushed red pepper and cook until fragrant. About 1 minute.

Stir in the tomato paste and stir until the meat is coated.

Add in the tomatoes and their juices as well as the tomato puree, chicken stock, bay leaves, thyme and sugar. Season well with salt and pepper and bring it to a boil.

Reduce the heat to medium low and simmer, stirring occasionally until the sauce has thickened and reduced to about 8 cups. About 1 ½ hours. When the sauce has reduced remove the bay leaves and the thyme sprigs.

Meanwhile, heat a large skillet over medium heat. Add the sausage meat and mushrooms and cook until the sausage has browned and the mushrooms are tender. About 10 minutes.

In a large bowl, combine the ricotta with the parsley, basil and ½ of the Parmesan. Add in 2/3rds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Preheat the oven to 375 degrees F.

Spread about 1 cup of the tomato sauce in the bottom of a 9 x 13 inch glass baking dish.

Top the sauce with a layer of 3 pasta sheets.

Then top the pasta sheets with half the ricotta mixture.

Over the ricotta, layer half of the sausage.

Top the sausage with half the remaining sauce.

Repeat with another layer of pasta, then ricotta, followed by sausage and topped with sauce.

Place the final layer of pasta and sprinkle with the remaining mozzarella and Parmesan.

Bake in the oven for 40 minutes. Just until the top is browned and the filling is bubbling.

Remove from the heat and allow to cool for 15 minutes.

Slice and serve hot.