The Perfect Cappuccino

Around this time of year, I'm a sucker for Starbucks. What can I say, their Gingerbread Latte just does something magical to me that I can't explain. And sometimes, when the cold wind is whipping at your face and you've got a pile of books to read, a normal drip coffee just ain't gonna cut it.
However, since standard coffee shops will charge you nearly $5 for a decent-sized specialty drink, this habit can't be funded for long (unless your lattes are replacing your meals, which I don't recommend). 
Fortunately, there's a solution. You can make your own lattes and cappuccinos at home.
Now, I know what you're thinking. You're terrified that you'll mess it up, or you don't have the right equipment. But I promise, all it takes is practice and some simple tools to build my favorite creation - the Sweet Cap.

The Sweet Cap is my indulgent and dangerously simple creation - a combination of espresso, frothed milk, and whipped cream. This gives the creator the freedom to add his or her own flavors to it as well.
To make this, all you need are two simple things. 1.) something to make espresso with.

I like to use my little moka pot for some quick on-the-stove java. Very cheap, only $18 here.

2.) You'll need something to froth milk with. You've got a couple of options here. If you want super-cheap, a hand frother does the job. If you want super-luxurious, Nespresso makes an amazing frother. However, I rely on a medium-grade version:

This Kasbahouse hand frother gets the job done for around $20. Find it here.

Once you've got these materials, or something similar, all you have to do is brew your espresso, pour it in a cappuccino cup, froth your milk, and pour it on top. Again, feel free to throw in your own flavors. Then, be sure to top with whipped cream.

If you want to play with flavors, my newfound favorite is to place a cinnamon stick in the cup and sprinkle a pinch of ground cloves over the whipped cream. It tastes like Christmas in a cup.

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Skillet Lasagne

Garfield had good taste when it came to choosing what's for dinner. Loved by children and adults alike, lasagne is an Italian classic that can be stuffed with beef, lamb, veal, vegetables, cheese or any combination of food imaginable. Unfortunately, if you're a student, parent, professional or have any obligation that requires your attention for 8-16 hours a day, chances are you don't have two hours to spare cooking a homemade lasagne.
But fear not, there's no need to cave and buy a Stouffers dinner to satisfy your craving. Instead, opt for the working woman's (or man's) skillet lasagne. Cooked in one pan on the stovetop in under 35 minutes, this meal will feed your need without stealing your day.

To make this dish, grab these ingredients:

1 28-oz can diced tomatoes
8 oz tomato sauce
olive oil
1/2 onion
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 lb ground beef
10 curly edged lasagne noodles broken into 2-inch lengths
1/2 cup grated parmesan
1 cup ricotta cheese
2 Tablespoons chopped fresh basil leaves

First, combine your diced tomatos and tomato sauce in a bowl or measuring cup. Set aside.

Next, heat your olive oil in a large pan. Chop up your onion and toss it in the pan, cooking on medium heat.

Saute with salt and red pepper flakes. Then, add the ground beef and cook until browned.

Once meat is cooked, take your broken lasagne noodles and scatter them across the pan, covering the beef and onions.

Then, pour your tomatoes and sauce mixture over the noodles.

Cover your pan and turn your heat down to low. Simmer for 20-25 minutes or until noodles are tender, stirring occasionally. The noodles near the bottom cook quickest, so be sure to move them around a bit every 10 minutes or so.

While your waiting, enjoy this delicious picture of parmesan cheese that will soon be added to your pasta:

When your noodles are cooked, remove the pan from heat and stir in your parmesan. 

Next, dot your lasagne with heaping tablespoons of ricotta. Cover the pan and let it sit off of the heat for five minutes to warm up your cheese.

Finally, scatter your dish with basil leaves. 

Your final instruction is to scoop yourself a heaping bowl of this delicious lasagne, savor it's amazingness and pat yourself on the back for being so clever.

(Pssst - this dish keeps well and makes an excellent next-day lunch at work or school!)

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