What is Spanish for stress?

The stress of my own inability to express myself is growing. Today I told some old lady I would "take her down" because she was eyeballing me. I didn't think she'd hear, but... well, the point is, I am not used to having to communicate through pointing, arm waving, and eyebrow waggling. Even when I know how to say what I want to say, most people here don't understand anyway because of my foreign accent, and as soon as I use a word wrong they shut down completely and treat me like I am drunk or stupid. Even when I am neither.

Anyway, as promised, I have the recipe for delicious Bleu Cheese lasagne. Since we don't have measuring cups, you will have to suffer with me and eyeball it.

You need:
Lasagne noodles, cooked until al dente (which means not very cooked)
Ricotta cheese
Bleu cheese
Marscapone cheese
Parmesean Cheese (all this cheese is totally worth it)
Garlic
Shallots
Milk
Pepper & Salt
Spinach (optional, you hippie)

First, make the sauce. Mince the garlic and chop the shallots. Fry them in a little olive oil, which you will also need, unil slightly blonde and slightly clear, repectively. Add some milk, not too much, and wait for it to warm. Then add the marscapone cheese. This is my own recipe, I don't know of any other sauce that uses marscapone cheese. Anyway, stir until it is sort of melted. If it is thick, just add a little more milk. Then add about a third of the bleu cheese.

For the filling, carefully melt most of the remaining bleu cheese with the ricotta. Don't burn them, or even get them very hot, just enough to combine them.

Now assemble the lasagne. Start with a layer of noodles, then the ricotta mix, then noodles, then spinach and more ricotta mix, and so on however you like. Season every layer with salt and pepper, or don't. Whatever. Top the last layer of noodles with the sauce, and grate parmesean cheese over it. Bake at 365º or, with my oven, the "on" setting until the cheese melts and bubbles. Eat it. Not too fast. Chew before you swallow.

That's what she said.