Neither of us aspires to be the next Chef Boy-ar-dee, but one thing Chris and I said we’d like to do during our time together here in Geneva is to practice and improve our culinary skills. We’ve had many successes so far, including an exquisite mashed potato casserole, a sumptuous chicken cacciatore, and a finger-lickin’ good coq au vin. We have become experts at our traditional ground beef, sausage, and tomato sauce lasagna, so on this day, Chris found a new lasagna recipe featuring a sauce of mushrooms, ground beef, and melted gruyere cheese.   Continue reading →