It’s not easy bein’ cheesy.
Actually it couldn’t be easier.
Make a white sauce, in the microwave to really speed things up, add in some sharp old cheddar (or your favourite cheese or cheeses), and in the time it takes for the pasta to cook, bam!
Cheesy macaroni goodness.
Call me nuts, but this almond brittle could be my new favourite recipe.
Why, you ask? I’ll tell you. Two words: sugar and almonds. That’s it. Well, not quite. I mean you need a pot, a stove and a cookie sheet but, you see where I’m going with this.
One of the things I love about making food is how I find recipes, how I find inspiration. Maybe inspiration finds me, I’m not sure. What I do know for sure, is that I almost didn’t try these latkes, and that would have been a real shame.
That is the question.
And the jury’s still out on that one. I want to like it. I do. I love it as corn bread, I love its dear friend, semolina. But as polenta? I’m still not convinced.
I must admit, it has been a rough couple of days with our new girl in town. Settling in, getting used to each other, late nights and lots of practicing…I feel like we’re finally getting somewhere.
Oh hello there, please allow me to introduce to you the newest addition to my family.
It happened this morning, innocently enough. It was a moment of weakness. I went to the store for some laundry detergent and out I came with my baby.
Ok. So now that I’ve laid all my cards on the table, let me tell you more about the recipe that got me to turn my back on my beloved Saturday pancakes.
So you and me, we’re just starting to get to know each other. I tell you something about me, you tell me something about you, and before we know it, we’ve got a THANG going on. A food thang.
