Tag Archives: layers

busyness: in praise of big-batch cooking

Because of the young child and working full time thing and wanting to have a life, I don’t have as much time for cooking any more. Which is okay. That time will return, probably sooner than I expect it to (Baby Bear is growing so fast). Until that day, I am in love with cooking tons of food at a time and then freezing it for later. I am so in love with it that I am trying to encourage others – among other tidbits of advice I gave my newly-expecting sister-in-law, I recommended getting a freezer. For food stashing.

Today was my first day of vacation and I spent the morning cooking up a storm of lasagna:

lasagna assembly line

lasagna assembly line

It is not all for us; a couple will be going to some new parents/parents-to-be. Because if there’s anything that I really appreciated and want to pay forward, it was all the meals that people made for us when the Bear was newly home and occupying all our time and attention.

This lasagna is great – it is a friend’s mother’s recipe and I have it handwritten in a grimy notebook, but I don’t even need to check anymore because it is so flexible and easily doubled (or tripled, or quadrupled). Basically just onion, ground beef, and tomato sauce – add whatever veggies and seasoningsĀ suit your mood; I usually grate up a zucchini or two and add some green peppers and mushrooms, and throw in some Worcestershire sauce and a spoonful or two of pesto. Cook that till the meat is browned, the veggies are soft and the sauce is bubbling. The cheese layer is a tub of cottage cheese, an egg, some grated Mozzarella cheese and a thawed-out pack of frozen spinach with the water squeezed out. I’ll add a dash of nutmeg for the spinach if I’m feeling fancy. Then get your oven-ready lasagna noodles, layer it whichever way pleases you best, top with more grated Mozzarella, and bake at 350 degrees F till the cheese is browned and it’s hot through the middle. Perfecto.


What’s in a logo?

One of the assignments for class was to dissect a logo using the various principles of design as laid out in the text. The logo that I used, Weleda, gave me plenty to work with, with contour bias, anthropomorphic form, biophilia effect, and proportional density.


For contour bias, the lines used in the logo are gently curved, and thus more attractive and appealing than if they were sharp.

Anthropomorphic form: the outside lines suggest two people bending towards one another; at the top, one can either imagine hands holding or foreheads leaning towards one another.

Biophilia effect: this is less the logo and more on the packaging, which emphasizes the natural ingredients of the products, using pictures of the herbs and flowers that are used.

Proportional density: There are, to me, definitely enough propositions to be interesting. In the shape of the outside lines we have people, and, taken together, an oval or egg, a very natural and attractive form. The suggestion of hand holding/heads bending together evokes togetherness and trust. Inside the oval there is a design that evokes the rod of Asclepius, which in turn generates a sense of trust for the quality and benefits of the product, leaning as it does on centuries of medicine and knowledge.

I found it fascinating to really break down a little design that I see every day and don’t generally pay any attention to, and consider how much work went into creating it. I’ve resolved to be a little more mindful and take time to notice things like this to appreciate the time and effort that someone, somewhere put in.