[Seniorwomen] Lasagne Night at the Club

[Abby T.]

I agree with Nancy!! Gonna try out these knees tonight too! :D
Just gonna try but not back full time-would love to see great familiar
faces and meet new faces too! :)
I heard there's lasagne???

Who's cookin' it?! :)


On Thu, Nov 14, 2013 at 1:20 PM, Radman, Nancy DBC:EX <
Nancy.Radman at gov.bc.ca> wrote:

> I hope everyone can make it out after practice for food, it will be good
> prep for this weekend..... you know, carb loading J.
>
>
>
> See everyone tonight!
>
>
>
> Nancy
>
>
>
>
>
> *From:* Seniorwomen [mailto:seniorwomen-bounces at burnabylakerugby.com] *On
> Behalf Of *Mike Devlin
> *Sent:* Thursday, November 14, 2013 11:00 AM
> *To:* seniormen at burnabylakerugby.com; seniorwomen at burnabylakerugby.com
> *Subject:* [Seniorwomen] Lasagne Night at the Club
>
>
>
> Tonight after training the club will be full of the sweet, sweet smell of
> my favorite sagne...the La. Below you will find a brief history of this
> simple, but groundbreaking creation:
>
>
>
> *Lasagne* (/ <http://en.wikipedia.org/wiki/Help:IPA_for_English>l<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> ə <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>ˈ<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> z <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>æ<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> n <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>j<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> ə <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>/<http://en.wikipedia.org/wiki/Help:IPA_for_English>or
> / <http://en.wikipedia.org/wiki/Help:IPA_for_English>l<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> ə <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>ˈ<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> z <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>ɑː<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> n <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>j<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> ə <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>/<http://en.wikipedia.org/wiki/Help:IPA_for_English>or
> / <http://en.wikipedia.org/wiki/Help:IPA_for_English>l<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> ə <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>ˈ<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> s <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>ɑː<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> n <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>j<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>
> ə <http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>/<http://en.wikipedia.org/wiki/Help:IPA_for_English>,
> Italian pronunciation: [laˈzaɲɲe]<http://en.wikipedia.org/wiki/Help:IPA_for_Italian>,
> singular *lasagna*) are a wide, flat pasta<http://en.wikipedia.org/wiki/Pasta>shape, and possibly one of the oldest types of pasta.
> [1] <http://en.wikipedia.org/wiki/Lasagne#cite_note-1> The word also
> refers to a dish made with several layers of lasagne sheets alternated with
> sauces and various other ingredients.
>
> Lasagne originated in Italy, in the region of Emilia-Romagna<http://en.wikipedia.org/wiki/Emilia-Romagna>
> .[*citation needed
> <http://en.wikipedia.org/wiki/Wikipedia:Citation_needed>*] Traditional
> lasagne is made by interleaving layers of pasta with layers of sauce, made
> with ragù <http://en.wikipedia.org/wiki/Rag%C3%B9>, bechamel<http://en.wikipedia.org/wiki/Bechamel_sauce>,
> and Parmigiano-Reggiano <http://en.wikipedia.org/wiki/Parmigiano-Reggiano>.
> In other regions and outside of Italy it is common to find lasagne made
> with ricotta <http://en.wikipedia.org/wiki/Ricotta> or mozzarella<http://en.wikipedia.org/wiki/Mozzarella>cheese, tomato
> sauce <http://en.wikipedia.org/wiki/Tomato_sauce>, various meats (e.g.,
> ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach,
> zucchini, mushrooms) and typically flavored with wine, garlic, onion, and
> oregano. In all cases the lasagne are oven-baked.
>
> [image: Lasagne - stonesoup.jpg]Traditionally, the dough was prepared in Southern
> Italy <http://en.wikipedia.org/wiki/Southern_Italy> with semolina<http://en.wikipedia.org/wiki/Semolina>and water and in the northern
> regions <http://en.wikipedia.org/wiki/Northern_Italy>, where semolina was
> not available, with flour <http://en.wikipedia.org/wiki/Flour> and eggs<http://en.wikipedia.org/wiki/Egg_(food)>.
> Today in Italy, since the only type of wheat allowed for commercially sold
> pasta is durum wheat <http://en.wikipedia.org/wiki/Durum_wheat>,
> commercial lasagne are made of semolina (from durum wheat).[2]<http://en.wikipedia.org/wiki/Lasagne#cite_note-2>
>
>
>
> $5/plate, all money goes to the BLRC junior program!
>
>
>
> See you tonight
>
>
>
> [image: 2013 Burnaby Lake RC Blue on White]*Michael Devlin*
>
> President
>
> Burnaby Lake Rugby Club
>
> www.burnabylakerugby.com
>
> *Many Teams~One Club*
>
> Twitter.com/burnabylakerfc
>
> More charming than a hot tub full of Sean Connery
>
>
>
>
>
>
>
> _______________________________________________
> Seniorwomen mailing list
> Seniorwomen at burnabylakerugby.com
>
> http://burnabylakerugby.com/mailman/listinfo/seniorwomen_burnabylakerugby.com
>
>
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://burnabylakerugby.com/pipermail/seniorwomen_burnabylakerugby.com/attachments/20131114/7f12f63f/attachment-0002.html>
-------------- next part --------------
A non-text attachment was scrubbed...
Name: image001.jpg
Type: image/jpeg
Size: 10983 bytes
Desc: not available
URL: <http://burnabylakerugby.com/pipermail/seniorwomen_burnabylakerugby.com/attachments/20131114/7f12f63f/attachment-0004.jpg>
-------------- next part --------------
A non-text attachment was scrubbed...
Name: image002.jpg
Type: image/jpeg
Size: 2598 bytes
Desc: not available
URL: <http://burnabylakerugby.com/pipermail/seniorwomen_burnabylakerugby.com/attachments/20131114/7f12f63f/attachment-0005.jpg>