Walk2Write's Lasagna Theory of Social Penetration or How to Break the Ice

By now, most people are aware of the Onion Theory of Communication or Social Penetration Theory. As someone who enjoys preparing and eating good food, I have to wonder why the theory, originated by social psychologists Irwin Altman and Dalmas Taylor in the early 1970s, relies on the lowly onion to reveal such a complex idea. Maybe because it's now such a universal root, cultivated and eaten throughout most of the world? Given the current globalization and resulting complexity of everything, including cuisine, perhaps the time has come for consuming a new, more elaborate metaphor: Walk2Write's Lasagna Theory of Social Penetration.

I've been preparing this dish for more than 30 years so I know a thing or two about how it can spark a conversation and cement relationships. We (SAM and I) were newly wed, and it was the first dish I prepared for "important company," namely SAM's first boss and his wife. It made a favorable impression on them, and I was even asked for the recipe. I was overjoyed that it turned out so well, but why should I have been surprised? The recipe has only failed me one time, and that was when I prepared it in someone else's kitchen using her not-so-fresh ingredients. Yes, the quality of the ingredients make a big difference, so don't even think about using ancient pasta or cheese that's a little green around the edges. Conversation will fall flat on its face in a hurry.

The recipe (discourse) begins (I hope!):

1 pound of lean ground beef, turkey, or chicken
1 medium size onion, chopped finely
1 green pepper, chopped finely

Combine the above ingredients in a saucepan on medium heat until most of the moisture has evaporated. This step is important, and I'm guessing it's because the other ingredients' unique flavors would be lost in excess vapor when they are added later on. Have you ever noticed how the same kind of thing happens when someone or a select few dominate the conversation?

Add to saucepan:
28-32 ounces crushed tomatoes
12 ounces tomato paste
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried oregano
1 tsp. dried basil
A few bay leaves
1/8 to 1/4 tsp. dried chipotle or other red pepper
1/2 cup dry red wine
1/3 cup honey (more or less depending on how acidic the tomatoes are)

Simmer for at least one hour over low heat with the lid slightly ajar. Remove bay leaves if you can find them. If they're as old as the hills, they can crumble and get lost in the sauce. It's sort of like what happens to an elderly statesman these days in a room full of freshman lawmakers.

Prepare a 13 x 9-inch glass pan by coating it liberally inside with olive oil. Ladle enough of the sauce in the pan to cover the bottom of it. Arrange dry lasagna noodles (I use whole wheat pasta) over the sauce to cover it. Reserve the rest of the meat/tomato sauce for the final layer.

Combine:
32 oz. small curd cottage cheese
2 large eggs
1/2 cup grated Parmesan cheese

Spread just enough of the above ingredients to cover the noodles. Cover with grated mozzarella. Repeat with another two layers (noodles and then cottage cheese mixture) but without sauce and without mozzarella. The final layer will consist of noodles, cottage cheese mixture, and the remaining meat/tomato sauce. I haven't mentioned the exact quantity of noodles required for the recipe because it varies. The brand you buy, the size and thickness of the noodle, the number of layers you decide upon: all of these factors determine how much you will use. It's much safer to speak in generalities at first anyway. People think you're weird if you get too specific or seem to know everything about a subject. There's no room for discussion. They think you think you're an expert, and the relationship is over before it begins.

Cover with heavy duty aluminum foil (necessary to cook the dry noodles). Bake in 375-degree (Fahrenheit) oven for at least one hour, maybe 1 1/4 hours, depending on the number of layers. Uncover pan (carefully! the trapped steam is very hot) and add enough grated mozzarella cheese to cover sauce. Return pan to oven and bake uncovered at 400 degrees for another 15 minutes or until cheese browns.

This is a dish suitable for guests, best served with a mixed green salad, some French or Italian bread drizzled with olive oil, and a bottle of dry red wine. Of note, it also works fairly well with the Chronobiotic nutrition plan that SAM and I are trying. It's a "shrub" dish (please see my earlier post). The eggs and the onion are the only exceptions to the rule of "shrub" since they're both considered "roots."

Peanut, the Skate-on-the-Stairs Cat

I must say that since I started on the Chronobiotic plan I've gotten a little lighter on my feet, to the tune of about four pounds, which is a very good thing. Peanut certainly keeps me on my toes, and I've gotten more adept at sidestepping things in my path. That includes conforming to the Onion Theory. I'd rather talk about lasagna.

The laminae have more stamina
The lamellae aren't as smelly
These layers are oh-so nice
When you're trying to break the ice

Chronobiotic Nutrition--Just-in-Time Eating from a Gardener's Perspective

Many years ago when I was preparing for a career in food-service management, I ran across a useful concept developed by Japanese manufacturers: Just-in-time production. It's defined by the Institute for Manufacturing at the University of Cambridge as "a management philosophy and not a technique." Originally referring to the "production of goods to meet customer demand exactly in time, quality and quantity," it's now used by many management professionals as a "means of producing with minimum waste," which is understood to include time, resources, and materials. Does it sound like a win-win scenario? Japan's own Toyota Corporation sure thought so and implemented this philosophy dreamed up by Taiichi Ohno, now known as the Father of JIT.

At that time in my life, it (JIT) was just another acronym--skeleton of a word--to absorb and memorize for a test. Now I understand its full implication for me as a gardener, a consumer, a wife, a mother, a student...
Looking at the picture of SAM and me in my last post gave me an idea. Why not use time to improve the way we consume food and thereby enhance our productivity and, ultimately, appearance? I'm talkin' bloat here, right now.

Over the years, I've noticed that if I eat certain foods at certain times of the day, my digestive system strongly objects. Ahem! I could clear a room in five seconds, if you know what I mean. I didn't understand the correlation between time and food. Now I do.

According to Marcella Vonn Harting's book "Yes, No, Maybe" Chronobiotic Nutrition, instead of dieting, we should be concerned with "being on time in time all the time" and "celebrate eating foods at precise times of day for specific health results." Our body processes, as in every living thing, are governed by circadian rhythms. Light and darkness affect us mentally, physically, and behaviorally. They also affect the things that grow that we consume: plants and animals. The sun and the moon, solar and lunar effects, somehow tell our bodies when to produce certain enzymes, hormones, and proteins that keep us going, strong or not, depending on what and, most importantly, when we ingest.

I'm about a third of the way through the book and just started following the dietary recommendations at the beginning of this week, so it's too early to tell if things are changing for the better. And this week is a strange one in the scheme of things. The last few days' schedule are a little mixed up. Ordinarily, we would eat "Tree" things like tree fruits and nuts first thing in the morning; "Shrub" things like veggies, vine fruits, meat protein, and dairy products for lunch; and "Root" items like carrots, potatoes, turnips, parsnips, seafood, and eggs for dinner. The first few days before the full moon and the first few days after it mix things up. Right now we're supposed to be eating "Roots" in the morning. Okay, eggs and potatoes seem like good breakfast items but shrimp, carrots, and onions? SAM is not entirely on board with this idea. He's a little concerned about the onions I added to the mix this morning. They're somewhat of a deterrent to social interaction, especially at the office. 



Crystallized Ginger

 Before he headed out the door with his lunch of an apple, pear, assorted nuts, and shaved coconut, I handed him a small bag of these homemade goodies: Crystallized ginger slices. Guaranteed to freshen breath and aid digestion but for optimal results probably best consumed before 11:30 a.m. They're in the root category, after all.

SAM's fluorite octahedron

Now if only rocks like this octahedron were part of the plan, SAM the geologist would be grateful for my efforts to improve our nutrition. Nah, they're too pretty and, according to SAM, valuable to eat.