A Weather Forecaster’s Recipe for “Mailbox Lasagna”
Brian Smith does the weather at WTVC in Chattanooga, Tennessee . . . but yesterday’s “hot and hazy” forecast went in a different direction. He told his viewers how to make “mailbox lasagna.”
First you COOK the meat. That’s very important. Then you assemble it like you would regular lasagna . . . and shove the whole thing into the mailbox. Four to eight hours later you have dinner.