Essential Mac and Cheese

I’m going to level with you guys – last week was all fun and games with the elaborate frosting techniques, but, much like Icarus, I have flown too close to the sun, and by “flown” I mean “walked” and by “the sun” I mean “the ground”. Did you guys know I walked OUTSIDE? To get VACCINATED? That was a mistake on my part (the walking, not the vaccination).  I’m ready for the peg leg. I could switch it out for a wheel when I need to go fast, or a ski in the wintertime. If you have working feet and ankles, give them a little smooch. Moving around is a privilege, not a right.

Long story short, it’s getting very Grandpa Joe and Grandma Josephine in here. (Grandma Josephine is what I call the pile of sixteen pillows I use to keep this foot elevated.) It’s like for the home stretch (hopefully?) of pandemic quarantine existence I get to do it on Turbo Mode.

So, as I write you this from my 1930’s baby cage, we’re gonna talk about something I don’t have to get up and go make, because I’ve made it a billion times before. We’re making it in the glorious kitchen wing of my mind-palace, which looks exactly like Ina Garten’s kitchen in the Hamptons. We’re making mac and cheese.

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Cheesy Biscuits with Garlic Butter

Remember going to restaurants? My great aunt and uncle took me to this one place with cheese popovers so good that I blacked out and took down at least eight between one blink and the next. I don’t even remember what else they served there, and I don’t care. People always tell you not to “ruin your appetite”, but Red Lobster knows no one’s going there for the fish-fry free-for-all. It’s the biscuits. It’s always been the biscuits.

This week I present to you The Biscuits, and you don’t have to save room for anything if you don’t want to. No one cares if you ruin your appetite this year.

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