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.