Sunday, July 20, 2008

Upcoming Taiwan's dramas

Superstar Express 爱就宅一起, Jiro Wang, Rainie Yang, George Hu

When an agoraphobic girl met rinky-dink celebrity. Ttheir lives totally changed. Super love story fantasy. Let's go Agoraphobic!

Rainie Yang as Momo
Jiro Wang as Mars
George Hu as Chia Sen

Momo is a pleasant looking girl that doesn't care much for her apppearance and never dressess up. Her idol has been "Casaba the Alien Prince", a main character in a comic book, since she was a little girl. She jas always believed that the prince will one day come to her in real life... She's a totally agoraphobic girl. Her parents had both passed away so her sister ChuChu is her only family. However, Chuchu is quite lazy and messy so Momo has to take care of her sister's daily life.

Since Momo is anti-social, her only friend at school is Chia-Sen - who she grew up with. Chia Sen is the sole heir of a multi-national business, who is athletic, handsome and also happens to be Momo's childhood lover. But his IQ still remains as an eight year old, so everyone calls him "Forrest Gump". He's the swim team captain of Chinh Hai University and is always the most popular character among the sports teams. Momo means more than an angel to chia Sen, he always thinks that their relationship will never change. But when Mars comes to their lives, Chia Sen starts an animosity towards this person for the first time in his life.

Mars is an idol singer who is also an actor. He's very talented with music, so his first album made him a popular star right away. But the popularity shrank in a few years because of some negative news. His agency finally decides to freeze him with a false press release of him returning to school to obtain his bachelor degree in order to re-establish a fresh image for him. But in fact, it is to let Mars fend for himself.

When Mars becomes Momo's room-mate, it totally changes Momo's life. What does it take for a rinky-dink celebrity to fall in love with an agoraphobic girl? And what does Forrest Gump need to do to get his angel back? Let's find out what will happen when their love goes agoraphobic!

Press Conference:

Love or Bread (我的億萬麵包) *confirmed cast*, Joe Cheng, Ariel Lin

When Love meets million dollar bread,
Can you hold on to your dream love?

Joe Cheng as Frank

Joe Cheng, Barbie Xu; to take lead roles in Love or Bread
Getting Zhang Yun Jing to guest star; first question was acting as a boy or a girlDa S Afraid of gaining weight; Ariel Lin took over the role of a poor girl in the village


Tao Hua Ai Wu Di / 桃花愛無敵
TaoHua's Love Conquers All = The *unofficial* English title for this series.
(Thanks to tammiest @ asianfanatics :])

Starring: Arron Yan, GuiGui, AhBen

>> Introduction

Because of the good chemistry and ideal pairing between Arron Yan and GuiGui in the series The Clue Collector, they have been chosen to act together again with Ah Ben who have just joined Bang Bang Tang in the show Tao Hua Ai Wu Di . Tao Hua Ai Wu Di is adapted from Japan's best selling manga Tao Hua Mei Mei. The plot is about Tao Hua [Gui Gui] who has been pampered and loved by 4 of her brothers almost to the extend of sister brotherly love. Thus the other brothers tasked the 5th brother Ah Ben to look after the sister, and with the appearance of prince charming Arron Yan, a love battle is created among everybody.
Credits: frhgloba1 Source 1 | Source 2

>> Plot Info

The series will be adapted from the manga, Tao Hua Mei Mei 「桃花妹妹」 (Chinese title).
- Under 1st spoiler: basic storyline of original manga


Pi Li MIT [霹靂MIT] / The Clue Collector
Starring: Arron Yan, GuiGui, XiaoGui, Fan WeiQi, Lu TingWei

General Info / Synopsis

Title: 霹靂MIT / Pi Li MIT
Also known as: Thunder Team
Genre: Mystery / Suspense / School
Episodes: --
Broadcast network: --

The legend of a Thunder Team secretly protecting Sheng Ying School was never public acknowledged but nonetheless spread wildly among the student body. For some reason, the team had disappeared and evil began to rack havoc in the school. The last remaining member of the Thunder Team, Teacher Cherry, decided to recruit the badest of all bad students, 007, 187, 747 and Lucifer, to form a new generation of Thunder Team who would stop the destruction and restore the school back to its former glory.

Aaron Yan as "007" Zhan Shi De 詹士德 (007)
Gui Gui as "Lucifer" Li Xiao Xing 李曉星 (天魔星)
Lu Ting Wei as "187" Qian Fu Hao 錢富豪 (187)
Huang Hong Sheng as "747" Huang Hui Hong 黃輝宏 (747)
Fan Wei Qi as Cherry
Tian Li as Lu Qi Ya 陸琪雅 (Angel)
Cai Yi Zhen
Cai Han Cen


我要變成硬柿子 / Wo Yao Bian Cheng Ying Shi Zi

Also known as: I want to become a hard persimmon
Genre: School
Broadcast network: CTS
Broadcast period: 2007-Jul-11
Air time: 21:00 - 22:00
Opening theme song: Ai Shang Ai (愛上愛) by Fei Tong Xiao Ke (非同小可)
Ending theme song:

Synopsis :
Ever since little, Ruan Shi Zhi has always been on the receiving end of bullying. At 18, He decides to shed his pitiful past with a new beginning. Yet the moment his steps into his summer class, he is immediately confronted by a group of classmates whom he usually avoids like a plague. Just when he wants to run out of there, an angel-like girl walks in. He falls deeply in love with her. And for love, he tells himself he has to become tougher. He must find a way to survive in this dangerous place, transform himself, and defeat all his love rivals to win the girl's heart.

Yang Ming Wei (楊銘威) as Ruan Shi Zhi 阮適止
Wang Xin Ru as Du Qiao Qi 杜喬琪
Chen De Lie as Wang Chao Meng 王超猛
Chen Yi Han as Sun Shi Shi 孫詩詩
Gao Yi Xiang as Tiger 羅信虎
Li Yi (李易) as An Shao 安少
Ke Bi as Tai Yan Bing 太陽餅
Hong Shi as Niu She Bing 牛舌餅
Ge Wei Ru as Chai Li Rong 柴俐蓉
Long Chen Han (隆宸翰) as Yan Li 嚴力
Tuo Zong Hua (庹宗華) as Du Ri Nian 杜日年
Xiu Qin (秀琴) as Huang Yi Qing 黃儀清
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

this is a new show and the actors/actresses in here are pretty new except for chen de lie..its a really funny and light hearted show =) i recommend people to watch it and plu..the 3 guys are pretty hot especially GODFREY GAO YI XIANG =)

Invincible Shan Bao Mei <無敵珊寶妹>, Nicholas Teo, Amber Guo Cai Jie, Roy Chiu

Airing start date: August 17th, 2008 (Tentative)


Nicholas Teo

Character Introduction (written by Nic himself)
My name is Sun Wu Di. It was given to me by my father. Throughout my life until now, he has the greatest influence on me. The person whom I admire and respect most is also him! Thus, my father's leaving caused extreme changes to my understanding of human character. Father has always treated workers by his side as our own people but he was targeted to be kidnapped and afterwards, went missing. As I was still a kid, this has been a huge trauma for me. Later, my whole growing process is not to trust anyone. Especially after being in charge of "Heaven's Fragrance Floor" 《天香樓》, the more I wouldn't believe in people working with me. Also due to this reason, I transform to a narcissistic person and feel that I myself is the most perfect. All others are on a lower level.

I know that my personality is very despicable but that doesn't bother me because I don't need anyone. By myself, I can accomplish every job. Especially the one which I care most in this life, "Heaven's Fragrance Floor" 《天香樓》. Even more, I will not let people handle my tasks. That's the only thing my father left me with - it's my life. I don't permit any person to ruin it, only I can cause it to shine and dazzle with brightness! This way of thought also let those around who never treat me good with a true heart, only those momentarily flattering people! I don't feel it's a problem since there's no need for them to do anything. Nevertheless, there will be someone
to take care of trivial matters for me. Just let them run after me, I'm not inferior!

For sure a successful man cannot miss love. I, Sun Wu Di, definitely do not lack girls. However, as to a girlfriend, I only need one and that will be enough! She is Zu An, independent with an attitude and brains. She never requires me to get worried. We are a perfect team admired by all people! My life is to seek after perfection. I, Sun Wu Di, want none to be able to go against me. I can't have any weakness!

Amber Guo as Hu Shan Bao 胡珊寶 (Info gotten from her blog: )

Roy Chiu


Hei Tang Qun Xia Zhuan

黑糖群侠传 (The Legend of Brown Sugar Chivalries)

Reduced: 93% of original size [ 600 x 398 ] - Click to view full image

娛樂NP3 - 黑糖群俠傳

Title: 黑糖群俠傳 / Hei Tang Qun Xia Zhuan
Also known as: The Legend of Brown Sugar Chivalries
Genre: School, wuxia
Broadcast network: StarTV
Broadcast period: Summer of 2008


Wang Zi 王子------Ling Hu Cong 令狐聰
Xiao Xun 小薰 ------Ren Ying Ying 任莹莹
Ya Tou 丫頭 ------Shang Guan Yun 上官云
A Wei 阿緯------Guo Jing 郭敬
Xiao Yu 小煜 ------Chu Liu Xiang 楚琉湘
Xiao Man 小蛮 ------Xiao Long Nu 小聋女
A Ben 阿本 ------Wei Xiao Bao 韦晓宝
Xiao Ma 小馬 ------Yi He Cang Tai 伊贺苍太

Extended Cast:
Carmen Tang Yi Fei 唐以菲 ------Lan Feng Huang- Lan Er 蓝凤凰-蓝儿
MeiMei ------ ???

The story took place at Xi Cheng Martial Art School, during a time when the Jianghu was still the goods against the evils. For the two legendary martial art books which is hidden in 4 different schools, both of the groups uses all their power to get it. The ones who gets it will have the power to rule over Jianghu. People from all over the place whether it's male or female gathered together to search for it.

Amongst the students in Xi Cheng School the most powerful is Ling Hu Cong. A person who doesn't care about fame and wealth, who just wanted to be with his childhood friend Shang Guan Yun. But as a hero he will go through suffer and hardship, later on Guo Jing has caught up to him in martial art and also develop feelings for Ren Ying Ying. Because of saving someone he lost all his internal power at the end the learned "Gudu Swordfight" and "Yijingjing". Then the story will start on Ling Hu Cong & Guo Jing.


Friday, July 18, 2008

16 of the Most Creative (and/or Sexy) Hotel Rooms in the World: From Upside-Down to Local Urban Art

Upside Down Creative Art Hotel Room[above: the upside-down room from the Propeller Island Hotel]

Ever wonder what it would be like to live upside-down, sleep like a vampire or break out of prison? More and more hotels are breaking out of the tradition of cookie-cutter rooms and are moving toward unique one-of-a-kind artist-driven room designs. Here are sixteen such rooms that span the spectrum from clever and kitchy to sexy and surreal. Even though some may look uncomfortable, unusual or downright freakish at least they aren’t among the 7 tiniest hotel rooms in the world.

Vampire Hotel Room with Coffins

Watching horror movies one has to be a little bit curious about whether it is comfortable for vampires to sleep in attic coffins. Now those who are so inclined (or who prefer partying at night and sleeping during the day) can experience this vampire room first hand at the Propeller Island Hotel.

Fully Mirrored Art Hotel Room

Prefer something less kitchy and more romantic? Perhaps the mirror room of the same hotel is for you. Mirrors are typically considered an erotic addition to a hotel room but this example carries the principle to the extreme with wall-to-wall and floor-to-ceiling mirrors spanning the diamond-shaped space.

Art Concept Hotel Room with Erotic Dance Cages

Mirrors too cliche and traditional for your tastes? How about a room with elegant furnishings and also complete with not one but two cages. Perhaps the most amazing (and strange) aspect of this particular room is the option to lift curtains and put on shows for one’s neighboring guests.

Jail Cell Bizarre Art Hotel Room

Up for more of an adventure? One room is outfitted as a surrealistically colored jail cell reminiscent of a cartoon lockup. At the end of the night, guests are encouraged to ‘break out’ of the room by punching and escaping through a hole in one false wall.

Hotel Room with Crazy Symbols

The symbol room might be more appropriate for the reserved and intellectual clientele. With over 200 unique wood panels, this room provides endless black-and-white food for thought as well as arrangeable furniture objects that can be turned over and moved to create personalized configurations.

Kunsthotel Art Hotel in Berlin Germany

The Arte Luise Kunsthotel (or Art Hotel) is also located in Berlin but takes less of a themed approach, with a variety of rooms that are the unique realization of singular artists’ visions. As you can see from the images above, some of them are abstract, others playful and still others simply bizarre. Best of all, each time someone stays in one of these creative rooms the artist gets a percentage of the payment.

Creative Canadian Artistic Hotel Rooms

Like the Kunsthotel, the Gladstone Hotel in Toronto, Canada relies on one artist per room with remarkably varied results. One room (left) purports to simulate a meeting place for a “lesbian separatists commune,” another celebrates Canadian culture and kitsch (upper right) while yet another is simply the artists’ meditation on the history of Victorian-era English culture (lower right).

Seattle Max Art and Photography Hotel

The Max Hotel in Seattle likewise boasts the work of artists but in this case emphasizes local art and is not limited to painting and sculpture. Shown above, local art is placed in rooms while photography and other media are applied both within rooms as well as in halls and other common spaces. A compilation of all of the art in the hotel is also available for purchase.

Art Museum and Hotel Combined 1

Art Museum and Hotel Combined 2

Art Museum and Hotel Combined 4

Art Museum and Hotel Combined 3

Thursday, July 17, 2008



Tuesday, July 15, 2008

Childcare Fail

fail owned pwnd pictures

fail owned pwnd pictures

fail owned pwnd pictures

fail owned pwnd pictures

fail owned pwnd pictures

fail owned pwnd pictures

fail owned pwnd pictures

fail owned pwnd pictures

Thursday, July 10, 2008

Omg she is real good!

Stand back, because I have to get something off my chest: I LOVE BONELESS, SKINLESS CHICKEN THIGHS!

Okay, I’m back and I feel much, much better. No, really. I’m fine. Thank you. Have you discovered boneless, skinless chicken thighs yet? I absolutely love them and they’ve revolutionized my cooking. They combine all the versatility of boneless, skinless chicken breasts, but they have an added component: FLAVOR! Flavor, flavor, flavor, and a delightful texture that’ll pretty much steer you away from breasts for good. And if I were mischievous, I’d crack some sophomoric joke right now…but I’m not. So I won’t.

This dish is one of my favorite ways to use boneless, skinless thighs, and it’s so, so simple. Small pieces of chicken thighs are cooked quickly in olive oil over a high heat, then removed from the pan. Then a simple marinara sauce is prepared in the same pan, later reunited with the chicken, and eventually poured over steaming hot linguine. I make this dish all the time, and I’m continually amazed that such a simple combination of ingredients can result in a dish that tastes so special. And the best thing about it? Marlboro Man loves this dish. My four punks love this dish. And I love this dish. The harmony is almost too much to take.

Let’s make it and we’ll see if the same thing happens to your house!

DSC_0001_7473The Cast of Characters: Boneless, Skinless Chicken Thighs, Linguine (or any pasta!), Crushed Tomatoes, Onion, Garlic, Wine (or chicken broth), Olive Oil, Salt, Pepper, Fresh Parsley, Fresh Basil, and Parmesan Cheese.

2Begin by cutting up the chicken thighs into small pieces.

3Now, chicken thighs are a little tricky to cut up, so it’s VERY important to begin with a very sharp knife. And take it slow.

4Slice all the way across the thigh…

5Then turn them the other way and finish dicing.

6Now you’ve got a great big pile of fabulous chicken flavor! Well, at least you will after we cook them. C’mon. Let’s keep moving.

7Get a skillet really hot, and generously drizzle in some olive oil. See those black spots in my pan? They’re the result of my turning on the heat, then walking out of the kitchen and getting distracted for about fifteen minutes. When I came back, the pan was hot. Very hot. And it was mad. I gave it freckles.

8Swirl to coat the pan, then add half of the cut up chicken to the pan, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately. We want to get the chicken nice and brown, and the best way to do that is not to move it after it touches the pan.

10After a minute or two, flip over the chicken with a spatula. Then let it brown on the other side.

11After it’s brown, remove it to a plate. Now it’s time to do the second half of the chicken. Don’t worry about the chicken cooking all the way through; it’ll finish cooking in the sauce later.

12Drizzle in some more olive oil…

13And brown the chicken. Then remove this batch to the plate and set aside. NOTE: Do NOT wash the pan at this point, because we’re gonna want all those brown, flavorful bits in the bottom of the pan.

14Now it’s time to chop an small-medium onion. Here’s how I chop onions: Cut the onion in half from end to end…

15Then lay each half on the side and cut off the tops.

16Peel off the outer skin, then make several vertical slices.

17Next, rotate the onion 90 degrees and continue slicing to create a dice.

18Thus endeth the onion chopping lesson. Amen.

19Hello, pan. I’ve missed you and your brown bits very much. And now, I’m going to heat you up again.

20Once the pan starts to get hot, drizzle in some more olive oil.

21Throw in the onions…

22Chop up 3 or 4 cloves of garlic and throw it in.

23Then stir lightly just to combine.

NOW! Grab that glass of wine sitting on the counter. Take a big swig. Thank God for grapes. Then…

24Pour the wine into the pan. I used about 1/2 cup. It’ll steam and smell divine. NOTE: If you’re not a wine-o like me, you can use about 1/2 cup of chicken broth and it’ll taste just perfect.

25Take a whisk (mine is flat and I love the dang thing) and begin scraping the bottom of the pan, which will loosen all those beautiful brown bits so they’ll wind up in the sauce.

27Once you’ve loosened all the bits, let it bubble up and cook for a couple of minutes…

28Until the liquid has reduced by half.

29Now open up your two cans of whoop ass. Oh my! I mean, open up your two cans of crushed tomatoes. Then pour them right into the pan.

30Stir to combine.

31Add in a healthy pinch of salt and…you heard me…a healthy pinch of sugar. The sugar will cut down the acidic bite of the tomatoes.

32Now reduce the heat to a simmer and let it cook for a while.

34About fifteen minutes into the simmering process, dump in all the chicken, making sure to get all the juices from the plate in there.

36Stir to combine, then keep simmering for at least another fifteen minutes. That way, if any of the chicken wasn’t totally cooked, it’ll finish cooking all the way through. Also, the sauce will become richer and absorb some of the wonderful chicken flavor.

44Meanwhile, throw a package of dry linguine into a pot of boiling, lightly salted water.

Now, toward the end of the sauce’s cooking process, chop up some fresh herbs. I like to send my punks out to the herb garden, tell them the herbs I need, and see what they come back with. Sometimes, when I say “Parsley”, they’ll come back with a big honkin’ Hosta—roots, dirt, and all. I need to work on them.

37Well, whadda ya know? They actually brought back parsley this time! Will wonders never cease?

38Go ahead and chop it pretty finely.

39Now, stack up about 7 or 8 basil leaves…

40And roll them into a nice, horizontal…well…roll.

41Then cut the roll into small slices, which will result in a Chiffonade. Everyone say that with me: Chiffonade. Shiff-oh-nod.

42Throw all the herbs into the sauce…

43And stir to combine. And oh, baby. Let me tell you—it may just look like a boring old chicken/marinara sauce, but those chicken thighs really, really take it over the top.

45To serve, just throw the cooked (al dente, please) noodles onto a platter. I bought this particular platter at Sam’s Club in the summer of ‘04 in a fit of impulsiveness. I was eight months pregnant and I also bought the then-new Ashlee Simpson CD, which I listened to the whole way back to the ranch. A week later, I dyed my hair black.

I still can’t explain my peculiar actions that summer. But at least I have a bitchin’ platter to show for it.

48Okay, now you can pour the sauce right over the top.

50And grate some fresh Parmesan over the top. Feel free to go overboard.

51I like to slice storebought herb/garlic bread, drown the slices in olive oil, and brown them under the broiler. Then I like to stack them abundantly around the perimeter of the platter. Don’t ask me why. It probably has something to do with Ashlee Simpson.

54 copyNow serve up individual portions, heaping plenty of fresh Parmesan over the top. And yes, you can use the stuff in the green can if you want. I give you permission.

Now hurry up and eat!

57That’s what I just did.

*Burp* Excuse me.

Pioneer Woman’s Linguine with Chicken Thighs

Olive Oil
8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
1/2 cup White Wine (or Chicken Broth)
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves, chiffonadededededed
1 package Linguine noodles, cooked. (Can use any pasta you’d like.)
Fresh Parmesan Cheese, grated, in abundance

Boil a pot of water for the pasta. Cook linguine noodles until al dente.
Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don’t stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan cheese. Eat. Faint. Then feel grateful you’ve discovered boneless, skinless chicken thighs. Vow never to be without them again.

Pioneer Woman

I’m sure everyone has his own favorite lasagna recipe, but I’d just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don’t have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it’s the easiest thing in the world.

Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good. Before Marlboro Man and I met, I cooked this for an older guy with whom I’d had a couple of dates. The next day, he told me he’d added me to his life insurance policy. It’s that powerful.

Since then, I’ve made this lasagna for various categories of humans: men, women, democrats, republicans, dimwits, scholars, and foreign dignitaries. I even donated two pans to a charity auction once. The overwhelming consensus has always been that it’s "The Best Lasagna Ever," which is precisely what I’ve been trying to tell you turkeys. So let’s get started!

The Cast of Characters. See how, um, basic everything is? The recipe even calls for KRAFT Parmesan Cheese, of all things. For goodness sake, please don’t tell Mario Batali.

Are you ready? Here we go…

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.

Cook until brown.

Then, unless you have a particular fondness for arteriosclerosis and angina and cellulite…

You might consider draining off about half the fat. I like to leave some in there, though, because it tastes better and because I’m a naughty girl. So please don’t be a health nut and drain it all, for pete’s sake.

After that, add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste

2 tablespoons of dried parsley flakes, 2 tablespoons dried basil

And 1 teaspoon salt.

Mix together thoroughly and simmer, uncovered, about 45 minutes…

Stirring occasionally.

In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. IMPORTANT: If the thought of cottage cheese makes you want to rent your garments, take heart: you won’t even know it’s there. Marlboro Man wouldn’t touch cottage cheese with a ten foot pole, yet he loved this lasagna so much…he married me.

To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese

2 tablespoons dried parsley flakes, and 1 teaspoon salt.

Mix together well.

Now, go ahead and build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.

Let the assembly begin! Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.

Spread half of the cottage cheese mixture evenly over the noodles…

Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. This particular brand of cheese was cut very thin, so I had to double up the slices to make 1/2 pound. Don’t let this throw you off—some brands are cut thicker, and would only require a single layer of slices. NOTE: I prefer sliced mozzarella, but you can certainly use grated mozzarella if necessary.

With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly.

Spread a little less than half of the meat mixture over the mozzarella cheese slices…

Until it’s evenly distributed.

Now it’s time to repeat the process! Add another layer of four lasagna noodles…

And top with the remaining half of the cottage cheese mixture.

Then top the cottage cheese mixture with another 1/2 pound of mozzarella.

And finish with the rest of the meat mixture.

Spread evenly.

Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’!

Top with a pretty generous layer.

Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)