Um, Sorry Martha.

When your morning starts out covered in snow, and your phone starts ringing with your co-workers telling you schools are closed, what do you do? If you're me , you tell them to bring the kids to work and start thinking about dinner. We often discuss this fascinating topic during work, preferably over our lunch of shared leftovers.

I bought the new Martha Stewart Living and glanced through. A recipe for a broccoli and pasta casserole caught my interest. When I got home I read it with serious intention and realized it was a healthy version of a richer dish. With 2 to 3 feet of snow called for this weekend, my body called out for more calories please. So I cooked a pound of fusilli as opposed to 8 ounces, I made a bechamel sauce with 2 tablespoons of butter, 2 tablespoons of flour and 2 cups of skim milk as opposed to the olive oil and 4 cups of skim the recipe called for. And then added the cup of freshly grated parmesan cheese and 1/4 cup of ricotta but threw in a 1/2 cup of gouda. The recipe asked for a cup of diced onion cooked in the bechamel, I sauteed the onion in a bit of butter and threw in 4 sliced mushrooms.

I seasoned the bechamel with paprika, nutmeg and a hint of cayanne pepper. All was combined into a bowl and then turned out if an 81/2 by 11 inch baking dish, sprinkled with bread crumbs and baked for 25 minutes at 400 degrees.

We ate this with a salad and mucho gusto. God, let it snow this weekend. I've got to work off my richer interpretation of a once healthy dish.