Rib Eye Steak
Macaroni and Cheese
I'm not telling you how I made salad. It's salad. Vegetable pile with dressing- hoodily hoo!
I'll tell you about the dressing though, because I've been eating that all week. I've made it twice. It makes everything about lunchtime better.
1/2 cup sour cream
1 cup buttermilk
TB or so of cider vinegar
ounce or so of grated Parmesan (get yourself a microplane grater, best ten bucks ever.)
1/4 tsp of Dill
1/4 tsp Italian seasoning
TB of Johnny's Garlic Seasoning
Starting by whisking the mayo and sour cream together, and then adding about half the buttermilk, and mixing it completely before adding the rest. You don't want gross nasty lumps, do you?
Well too bad! You're getting lumps anyway, thanks to the parm, enjoy!
(this does better after spending a night in the fridge, btw)
Macaroni and Cheese:
Someday I need to actually use a recipe for mac and cheese. Someday, but not this day! This day I slapped things together an ingredient at a time.
I started by boiling the noodles, duh. When they were done I strained them and tossed them with about a tablespoon of butter. Just enough to get them slippery. Then, oh then I sifted some Vermont Powdered Cheese onto the pile and stirred it all around.
While the noodles were busy boiling I finely chopped 3 large mushrooms, a shallot, a couple cloves of garlic and added them to my trusty skillet with a little butter and a little salt.
|I browned them until they were brown.|
After they'd gotten good and toasty looking I added a cup or so of the ricotta cheese to the pan. I'd never used ricotta in mac and cheese before, but I still had most of a container left over from last week's adventure so I went with it.
I cooked that until it was heated through and looked sorta like vomit.
|Open up, baby birds!|
Then that got all stirred around and I started to dump in the shredded cheeses. Probably a cup and a half of white cheddar, cheddar and mozzarella. I dunno, I didn't measure.
|Seen here looking less like barf...sorta|
Before we move on:
I made lunch servings!
At the halfway mark I added in a little non ricotta ramekin that I'd made for Max.
|Mothers: Enabling picky eaters until|
the end of time.
It was agreed, me and myself would be sure to pull it in the next 5 to 10 minutes.
20 minutes later:
|I would later throw half of this away because dammit,|
I'm a proud American.
How could this have happened? It's as if I have long and sordid history of overcooking everything somehow!
It doesn't look so bad here, but trust me, it was pretty chewy. I'm just skilled is all. Skilled at driving out all the moisture and love a food has to offer.
The smaller serving? Oh, it turned out fine, naturally. My desication skills are usually only applied to the things I'm excited for.
|Max wins again|
I'd made this that night because I'd planned on adding it in as a swirl in the apple cake. That was before I decided to awesome up the cake (strike that, reverse it) in other ways. After it had reduced I set my blueberry goo to the side, wondering what I was going to do with it.
It was so good. I've been having the blueberry and mascarpone stuff on a whole wheat sandwich thin every morning this week. As soon as blueberries go on sale again I'm making a boatload of this stuff.
The pound cake had lived in the freezer for a month by now and was pretty dry, but I am very much looking forward to dumping a pile of sugared strawberries on them as soon as the strawberries quit screwing around (I've seen some from California, but they look crusty and sad, like little strawberry hobos.)
I'll get around to the tragic tale of Apple Cake later. It's SO tragic I should look into selling the movie rights. It could be the next Precious.