DST, Life of Pi. Bowling. Bits and Pieces.

Now there’s odd. I wrote most of my A to Z posts before the time change. I always schedule them for 1 a.m. I went in yesterday to do some editing and lo and behold they were scheduled for 2 a.m. Presumably the system changed them when it changed everything else. I never knew it would do that. How very odd. I guess, for an hour, it doesn’t matter, but suppose it had been critical?

Oops, I downloaded Life of Pi from iTunes and decided to watch it. I was so engrossed, I ended up forgetting all about blogging. A great movie, I really enjoyed it. I do wonder how they filmed some of it though. I felt a bit sorry for Jackson Parker some of the time. I wonder which was the true story. I love this picture of the two of them in the boat.

Monday league bowling wasn’t the thrill it was last week, but my average, which is now 159, was beaten because over three games I averaged 167 although the first game was appalling. Anyway, I was pleased, obviously.

It was Matt’s youngest’s birthday today also her husband’s. Right now the time difference is only 4 hours because they haven’t yet changed their clocks in England. They were eating Chinese we were told. Which reminds me, the letter from the Mandarin allowing us to go for lunch for free arrived today, at long last. Have to use it by the end of April.

Here’s a different recipe from WebMD. They use tofu but I guess you could always go back to Ricotta if you preferred.

Lasagna Rolls

WebMD Recipe from EatingWell.com

Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.

Ingredients
Prep: 45 minutes | Total Time: 45 minutes

• 12  whole-wheat lasagna noodles
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
• 3 cups chopped spinach
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons finely chopped Kalamata olives
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 25-ounce jar marinara sauce, preferably lower-sodium, divided (or make your own)
• 1/2 cup shredded part-skim mozzarella cheese

Instructions

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Have a great day