That's a good looking lasagna! Too much spinach has never been a problem for me either. A bunch of garlic and a really hot pan is all I need; mmm.

Don't get me started on bacon, guys. I can wax poetic about pork for hours. My friends and I have raised and slaughtered our own hogs every January for the last 15 years or so. I'll have to upload some of my pics and post them. It's really great to carry on a tradition that has disappeared from most of the 1st world.

The last couple of years I have forgone the curing of my entire allotment of my pork belly and reserved some choice pieces to braise later on for such things as banh mi sandwiches.