PRESENTS -- all bought and accounted for

STOCKING STUFFERS -- waiting to be stuffed

CHRISTMAS DINNER -- in the fridge and waiting to be cooked, which I'll do tomorrow. I don't believe in having to cook on Christmas day, so I'm making lasagna tomorrow, which as everyone knows, needs to age a day or two before it takes on that incredible taste that makes it the perfect Christmas meal, along with a salad so you have green and red. And no, you cannot make lasagna in an hour. That's ridiculous. The sauce alone needs to cook for at least that long.

WRAPPING -- almost all done. THIS IS NOT MY FAVORITE PART OF CHRISTMAS!!! But all that's left now are the clothes, which hey, I'm going put in those predecorated boxes and stick on a few ribbons. I practically crippled myself last night sitting on the floor wrapping the gadgets and things. But I watched one of my all time favorite happy movies, Moonstruck, while I did it, and therefore managed to keep my sanity as I waded through all the packages, boxes and bags.

WEATHER -- Perfectly gorgeous and classically Floridian. I'll have to get out my good flipflops for the occasion.

Lisa's (OK, my mother's) Lasagna Recipe:

The sauce:

ground sirloin (1 lb for one pan of lasagna)

olive oil for browning the meat

1 onion, chopped

Mix meat with 2 eggs and flavored Italian bread crumbs, then saute until browned.

In a large pot:

I combine Hunts canned tomato sauce with paste and puree and add water until I have the desired consistency, which isn't thin, but not pasty either. Then add salt, pepper, a little garlic salt and a pinch or two of oregano.

Heat until hot, stirring often, then add meat and simmer on lowest heat for at least an hour.

Lasagna:

My trick -- I use Mullers "no boiling required" lasagna noodles. They're amazing. 1 box per pan

1 lb Ricotta cheese

1/2 cup grated parmesan (you must buy a hunk of parmesan and grate this yourself! No cheating by buying that pregrated stuff in a can!)

2 eggs

2 tsps salt

1 tsp. pepper

1 lb mozzerella

This is important: Mix ricotta with eggs, salt and pepper. Don't use plain ricotta, it won't taste the same!

Layer everything in a caserole (I won't insult anyone's intelligence -- you know how to layer), and sprinkle the top with parmesan. Cook at 350 degrees for 45 minutes. Then -- again important -- let cool and store in the fridge for a day or two before reheating and eating.

Also important -- save enough sauce, or make more, to serve with your lasagna, and have extra grated parmesan on hand.

MERRY CHRISTMAS, EVERYONE!