Because things are the way they are, things will not stay the way they are. – Bertolt Brecht

As with any recipe, there are changes over time. Either you want to try some new twist or you are out of an ingredient, you sub something in and never look back. They are ever changing and, as such, some of the recipes from earlier posts aren’t made the same way anymore. This can only mean one thing……..


First up we have the Lasagna Cupcakes, which have become a big hit in this house. As I mentioned with that recipe, Josh Lyons (@JoshLyonsPhotos) suggested a game changer. He suggested folding the corners in on top of it and making it a parcel almost. We went a step further and decided to add in another layer entirely. Start with the wonton wrapper, meat, sauce, cheese method same as always. then put another wonton wrapper on top and press down the middle. This gets meat and sauce, then fold the four corners in and stick them to the sauce. This keeps them in place and allows the cheese to cover the top. We tried it once and haven’t looked back, it kicked the recipe up to a whole new level. Also, even though I haven’t tried it yet, you can also switch out the meat for pan fried veggies just as easily and make this a vegetarian dish. I would suggest zucchini, mushroom, and peppers as they are what I use when making meat free lasagna.

This is what I love about cooking, there’s always a new way to do it, and it brings people together.

For those visual learners, this is what you’ll end up with

Uploaded from the Photobucket iPhone App
Uploaded from the Photobucket iPhone App

Yes, the cheese looks different than yours, I use Daiya Dairy Free Cheese. Honestly, even if dairy was tolerable, I think I’d still use it. I love the stuff.

Next on the docket is the Make Ahead Potatoes and that is as simple as taking the risk and leaving it in for a bit longer, or turning up the heat to 375. This does require a bit of a close eye, but the results are well worth it. We also added green onion and mixed it throughout. But, unlike the rest of the veggies, the green onion went in raw, which I believe yields a better and sharper flavor.

Uploaded from the Photobucket iPhone App

When I first made the Any Meal CasSurreal I said that it you can really put anything in it. It’s a culinary building block and a lot of fun to experiment with. My favorite tweak to date was when we have some of the Loaded Chicken Burgers in the fridge, so we broke them down and fried them up and used it as the base for the CasSurreal. Since all of the veggies we normally put in are already a part of the burgers it cut down on prep time. Everything else is done the same. We also made one with the shrimp that is in the same entry as the burgers, its a long entry, which turned out quite good too. My houseguests at the time preferred the shrimp version, whereas I really liked the chicken burger base, so enjoy experimenting with it!

Uploaded from the Photobucket iPhone App

To date, these are the tweaks and modifications that have been made to the recipes within the blog. As I make changes, I’ll post them here. As well as new recipes.

Also, there seems to be a small but loyal group of readers, so I thank you immensely as I would be the only one reading these otherwise & I already know what I do, I don’t need updates.

I would also like to ask you all to take a look at this blog and send me any questions/complaints/criticisms/suggestions that you may have.

Either e-mail me or simply leave a comment below.

I look forward to hearing from you.

Also, tattoo is fully healed.

Uploaded from the Photobucket iPhone App


15 thoughts on “Because things are the way they are, things will not stay the way they are. – Bertolt Brecht

  1. banolan (@PazzaButterfly) says:

    I just wanted to tell you that I really enjoy your blog and look forward to seeing more. There is nothing that I would change. I do hope that you will post your recipe for breakfast pizza soon. You and JustSamGreen really made me hungry with the pics you both posted this morning on Twitter!

    • Biodomer says:

      Thank you! I really appreciate you taking the time to post a comment. =)
      I have three new recipes and an engagement to blog about, but if you would like I can shoot you a message when I post the Breakfast Pizza recipe. The other ones going up are my Spinach Dip and the Mac & Cheese.

      Since you are the first to respond, I’ll ask you this as well: What do you think about how the recipes are formatted? Almost more of a story than an actual recipe. I haven’t seen it done this way before, but I find that food tells a story so that’s how my recipes take shape.

      Thanks for the input =)

      • banolan (@PazzaButterfly) says:

        Actually it was the fact that you are telling a story with the recipes worked into it that drew me in. It reminded me of a really old b&w movie called “Christmas in Connecticut” with Barbara Stanwick. The main character wrote for a magazine and her articles were about her life on a farm and she would incorporate recipes into the story. It was all lies because she actually lived in New York city and got her recipes from a friend who owned a restaurant but that was the part that made the movie funny because she gets caught in the lie and tries to cover it up. The way she wrote was my favorite part of that movie and was the first thing I thought of when I read your blog for the first time.

      • Lynda Naugler says:

        I will Tony … anddddddddddd…. did someone say *pizza for breakfast*? Seriously?? (with slight drool at corners of mouth)

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