I am new to the boards, and would appreciate some guidance about Ina Garten's lasagne. I made the white sauce as per the instructions, but the sauce became so thick it resembled gum paste... or was it supposed to? What did I do wrong?
Any help would be appreciated.
I just started a new job, and wanted to know some of the cheap eat spots around here. I'm not picky, so anything at a reasonable price will do... I am a Toronto chownound new to the Philadelphia area, so any help would be appreciated.