Adam strikes again. His signature lasagna, made with sausage, ground beef, spinach, ricotta, cottage cheese, secret spices and love. 
However, this time, the idea came to fruition at 5pm. We had to go to the gym, get groceries, go to Adams and begin the process. We chopped and diced and shredded and sauteed. We boiled and tasted and added and tasted some more. (see the close up: bubbling, browned cheese, just waiting to be devoured)
We snacked on crackers and cheese and wine while we stood around as a quartet, discussing what we liked about it, what it needed, each taking more credit for our not-so-equal parts on the production than we deserved.
The three and a half hours it took to make (yes, we ate it at nearly midnight) was well worth it. 
Even picking out the noodles was worth it
A chef was born when Adam was living on his own and had to cook for himself. He has an amazing knack of finding the right mix of spices with sweet, for making up new recipes. No recipe books are used. Everything is completely orignal and no two dishes are ever the same. Each lasagna has its own taste.
We had lots of laughs, and finished off with sincere 'oooohs and ahhhhhs' and with huge compliments to the chef - who gave us all equal credit (to settle the score) for our participation ....
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