Well, I woke up this morning… (generic blues verse)
I woke up at four in the morning, for no obvious reason, and noticed that there was very bright moonlight outside, and pretty fog in the lower ground areas. The moon was very high, though, and I would have had to use a wide angle lens, which would have made all the trees look small, so I decided to wake up again in a couple of hours, reasoning that the moon should be about 30º lower in the sky, by then.
Amazingly, I woke up at six-ish. A quick squint through the viewfinder showed I was going to need 30 second exposures. So I went and got the tripod, and opened the bedroom window wide. Autofocus couldn’t find anything to lock on to, so I switched it off. Turned the focus ring to what I thought was infinity, and it looked OK in the viewfinder.
Mistake one. It was actually quite badly out of focus.
Mistake two. I had been taking pictures for eBay, and had left the camera set on low resolution.
Mistake three. I realised this after four shots or so, and thought I had changed it, but forgot to press Set.
Mistake four was stopping to load the first four pictures onto the computer to see how they looked. While I did that, it clouded over.
Incidentally, I have no idea why WordPress chooses to put the pictures in a sequence that is unrelated to the order they were taken in.
Mistake five was not bothering to get the remote shutter release thingy, as I thought any shaking from just pressing the button would hardly matter in a 30 second exposure.
Here are the results. Try to pretend not to see any of the problems, because they are really rather pretty anyway…..
Here are some of the things I used to make a recent lasagne. It’s fairly hard to see, but there’s a bowl of home grown garlic at the back, on the right. Just push garlic cloves that are too small to bother peeling into the ground. A few months later, they will have multiplied enormously, and somehow pulled themselves down until they are six inches underground. I have no idea how they manage to do that, but they do. I must remember to ask my favourite botanist, if he ever visits us.
This is the humble, yet powerful, Oxo cube that I used, to flavour the rather insipid looking beef mince. Some people tear the foil off, and crumble the cube with their fingers. Try this… Pull the little flaps out as shown, and hit the cube a couple of times 
with your palm, until it is flattened. Now you can just rip it and tip the powdered Oxo straight into the pan. Isn’t that clever? I would credit the source of the tip, if I could remember it.
That meat will need to be browned properly, of course, before you carry on making the sauce, but you know that, don’t you? I wasn’t following a recipe, just doing what seemed likely to be the way I have made lasagne before.
Now some recipes have you put layers of sauce in with the layers of meat and pasta. I don’t do that, mainly because it increases hugely the amount of sauce you will need, and tends to make the final dish sloppy. I have been known to put in layers of grated cheese, and that can work quite well, but this lasagne didn’t have any.
ends up knowing how to do without measuring things. A lump of butter of a certain size. A big, but not too big, spoonful of flour. Do not forget Colman’s mustard powder, about half a teaspoonful. It’s not enough to make the sauce taste mustardy, but it will seem dull if you forget to put it in. 
The butter and flour have to be cooked until there is what one recipe book describes as a “biscuity smell”.
cheese. Please use a decent Cheddar, not soapy cheap stuff.
picture, along with a salad that miraculously appeared while the lasagne was cooking.