Bee's Wrap


One of my chores growing up was putting the leftovers away after a meal. Before the age of zip lock and plastic there was wax paper. My brothers and sisters loved inventing different ways to wrap food. 

We also loved the feel and texture of the paper. 

It was smooth and easily folded. If we were wrapping PB & J sandwiches for school, it was also very lickable. Mom always tried to get us to re-use it, but it hardly made two uses. We could tear it out of the roll to all different sizes. My brother Dan (middle child) was the inventor in the family, so he took two entire rolls of my mother’s wax paper, Elmer’s glue and a cardboard box to make the coolest looking wax paper airplane you’ve ever seen. He called it the waxed “Spruce Goose” (we liked reading about the real one in school). My brother grabbed my father’s step ladder and exclaimed to my younger brother Bill and me “Let’s fly her off the roof!” Our house was one story, and the roof was easy to get to in the back, off the porch. In the history of the Reardon family this moment in time stood out to my parents. My father was coming home from the store and observed lots of children from around the neighborhood gathering around the outside of his house. The children were all looking up and Dad followed their gaze. He often said that this was the day his hair turned gray. His three boys were on his roof with a very large cardboard and wax paper contraption. The children below were shouting “Spruce Goose, Spruce Goose”! We saw his car coming into the driveway as Dan let his masterpiece go. The plane seemed like it was programmed to fly right at my dad’s beloved Ford pickup truck. Dad frantically veered left and the “Spruce Goose” followed. One moment mom’s beautiful rose bushes were there, and the next moment they were not. Three young boys scrambled to the ladder and descended faster than experienced firemen. The punishment was many weekends cleaning the cement floor in the basement. John, Danny and Billy Reardon had become legends in our neighborhood because of the wax paper “Spruce Goose.”

During this time, you may find that you are staying home and taking care of your loved ones. Americans have rediscovered the value of the family meal during the coronavirus crisis and plan to eat together more post-pandemic. During the past year we have been converting our kitchen table tops into makeshift office space and a temporary classroom. This new reality means slowing down and staying healthy. That includes fewer trips to the grocery store and getting more mileage out of meals. Properly storing fruits, vegetables, herbs, bread, and leftovers can help keep your refrigerator and pantry well-stocked during this challenging time. You may be tired of your own cooking but eating at home is an easy way to avoid waste. Here are some easy ways to store fruit, vegetables, herbs, and bread with Bee's Wrap that will keep your food tasting fresh. Made in Vermont, Bee’s Wrap is made with organic cotton muslin, beeswax, jojoba oil, and tree resin. This combination of ingredients creates a malleable food wrap that can be used over and over. Washable, reusable, and compostable, Bee’s Wrap allows food to breathe and keeps food fresher for longer. 

How do Bee’s wraps work?

Using the heat of your hands shape your Bee’s wrap around bowls and food to create a breathable seal. Play around and feel how they are malleable when warm and hold their shape when cold. Avoid using your wrap with raw meat and fish, dishwashers, or microwaves. The Bee’s Wrap is a great alternative to other methods of wrapping foods. 

Stop by Compliments to the Chef located at 33 Railroad Place, your Neighborhood Kitchen and Cutlery Store, to help you wrap it up in your kitchen. We also have a great assortment of cool tools for cooks to assist you with your culinary needs. Try making your own Spruce Goose but stay off the roof!

Remember my Foodie Friends; “Life Happens in the Kitchen” …with your family! 


Here is a delicious spin on Lasagna to serve
during these cold winter evenings. 



2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced or grated

3/4-pound ground spicy Italian sausage

1/2-pound lean ground beef

salt and black pepper

1 (28 ounce) can chopped tomatoes

1/4 cup tomato paste

2 teaspoons dried oregano

1 bay leaf

1 cup whole milk

2 cups shredded provolone cheese

2 cups whole milk ricotta cheese

1/2 cup basil pesto, homemade or store bought

6 ounces fresh mozzarella, torn

1 box no-boil lasagna noodles

grated parmesan and fresh basil, for serving



1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and
season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the bell pepper, garlic, sausage, and beef, brown all over, breaking up the meat as you go, about
10 minutes.

2. Add the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. Season with salt
and pepper. 

3. Stir to combine. Cook over medium for 30 minutes, until the sauce has thickened slightly. Or cook, covered, for up to 3 hours over low heat, stirring occasionally. The longer you can cook, the more flavorful. Remove the bay leaves and discard. If your sauce seems thick, add 1/2 cup additional water to thin.

4. In a medium bowl combine the ricotta and pesto.

5. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the Bolognese sauce, and half of the provolone. Place another 3-4 lasagna noodles on top. Then top with the remaining ricotta cheese mixture, another 1/4 of the Bolognese sauce, and the remaining provolone. Add the remaining lasagna noodles and pour the remaining Bolognese sauce over top. Top with
mozzarella and parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

Pesto Bolognese Lasagna

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