Well, so soon and I've got bloggers block. My husband emailed and fussed at me for stopping and I tried to explain to him as I will try to explain here. Sometimes a culinarian can get blocked. We can reach a point where we can't think of a dang thing to cook. I'm in the midst of being unable to think of a dang thing to write about, recipe about, and tell about. For instance, tonight I was home on my own, not a traditional time for me to cook something nice, but at least something that makes sense. I made a tuna casserole. ME. I cooked it like I had no shame. and then I ate part of it. when I wouldn't finish what i started I realized that I do have some sense in me. Tuna should be treated like the raw fish it wants to be. not something smushed in a foil pack that causes my child to say "whats that stinkin mama?"
I've fallen into a bland world. Luckily a couple of things are going to be different tomorrow. First, Heath will be home so I will feel that I need to cook. Second it's going to be cccccccccold. We're pretty cheap and I don't believe in turning on the heat so I will need to concoct something warm and snuggy. In the mean time I'll go drink some of my general mills mochas and eat some pre packaged pimento cheese (a travesty!) say a prayer for my taste buds, precious.
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Well, allow me to try to help start that imagination again:
Baked Mac N Cheese (stolen from the Internet)
1/2 lb elbow macaroni
3 T butter
3 T flour
1 T mustard powder
3 C milk
1/2 C yellow onions, finely diced
1 bay leaf
1/2 t paprika
1 large egg
12 ounces sharp cheddar cheese, shredded
1 t salt - I prefer Kosher
fresh black pepper
Topping
3 tablespoons butter
1 cup panko
1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter.
4. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps.
5. Stir in the milk, onion, bay leaf, and paprika.
6. Simmer for ten minutes and remove the bay leaf.
7. Temper in the egg.
8. Stir in 3/4 of the cheese.
9. Season with salt and pepper.
10. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
11. Top with remaining cheese.
12. For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat.
13. Top the macaroni with the bread crumbs.
14. Bake for 30 minutes.
15. Remove from oven and rest for five minutes before serving.
I have discovered, despite what I want, I am not a bread-crumb-topping-on-my-M-n-C kind of guy. I do, however, prefer to add:
1 T cayenne pepper to step 5.
2 T Crushed red pepper flakes to topping.
That's just how I roll.
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