Out of Stock. Medical,

I am NOT a happy camper. I finally got permission from the lab to order my cannabis and, guess what, they are out of the product prescribed for me until, hopefully, the middle of August. There are other labs around but I don't know if I can switch or anything, probably not. I am really teed off although from what he said, that meant there were people in worst case than me.  Yes, well.

I told you all about Matt's pill strength and the argument I was having with the family doctor regarding the strength he had been taking and the strength which is apparently recommended. We ended up at the Cardiologist's clinic today and Matt was punched, pricked and prodded. He did a treadmill much better than I thought he could manage. He has to go see the cardiologist next Wednesday for his opinion, etc. Meanwhile they are sending him for a glucose test which takes 2 hours!!! Just to sort out the correct strength of a pill which he has been taking for at least two years!!!! We were going along quite happily until a week or so ago.

I spent a fair amount of time in Greece but don't remember Pastitsio. However, it is reputed to be a widespread dish and I do like the sound of it. Also, I have some ground lamb to use up. Looks a  bit like Moussaka with which I am familiar.

Pastitsio

For the meat sauce:
4 Tbs (60 ml) butter
2 medium onions, chopped
1 lb (450 g) ground beef
1 lb (450 g) ground lamb
2 cups (500 ml) tomato sauce
2 cloves garlic, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) cinnamon
Salt and freshly ground pepper to taste

For the bechamel sauce:
4 Tbs (60 ml) butter
1/4 cup (60 ml) all-purpose flour
3 cups (750 ml) milk
6 eggs, thoroughly beaten
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

1 lb (450 g) bucatini or elbow macaroni
1 cup (250 ml) freshly grated Parmesan cheese

1. To make the meat sauce, heat the butter in a skillet over moderate heat and saute the onion until tender but not  brown, about 5 minutes. Add the beef and lamb and saute until browned. Add the remaining ingredients and bring to a simmer. Cook covered over low heat, stirring occasionally, for 30 minutes.

2. Meanwhile, to make the bechamel sauce, heat the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir some of the milk for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir some of the milk mixture into the beaten eggs. Stir the egg mixture into the milk mixture and season with nutmeg, salt, and pepper.

3. Cook the pasta in salted water until slightly under-done, about 8 minutes. Drain and place half the cooked pasta in a greased 3-quart (3 L) baking dish. Sprinkle with half the cheese and spread all of the meat sauce over the top. Add the remaining pasta, all of the bechamel sauce, and the remaining cheese. Bake in a preheated 350F (180C) oven until the top is browned and bubbling, 45 minutes to 1 hour. Let stand at room temperature for 15 minutes before cutting into serving portions

Servings: 8

Source: WW Recipes

Have a great day