Tuesday, November 22, 2011

some favorites, and a synopsis

I was at the market today picking up two rib-eyes and some broccoli. We recently bought some amazing steak knives. My preference: wide, steel blades, but light-weight. So, to celebrate, I bought some protein (also because we've been pretty carb heavy as of late). Anyway, I was at the market and it hit me. How in the world did our moms feed us every single day? Being kids, we probably complained. A lot. We probably didn't want to eat leftovers so how did our moms come up with something new everyday? That was nutritious and that we actually ... well ... ate. Unfathomable.

This post is dedicated to two things.

One: the things our moms made that we loved.

First: runny, sunny-side up eggs with soy sauce (some black or white pepper) and toast. My mom used to make a whole pan of these Sunday morning and my family would just sit around the table and dip our bread in the whole mess.

Perfect. Oh, and soy sauce recommendation: Maggi. But make sure it says that it's from France. It's only the best if it's from France.

Then, last night, it was cold and I decided to serve my new hubby a side of cozy: his mom's homemade macaroni and cheese.

2 1/4 cups of elbow macaroni
3/4 teaspoons salt
4 1/2 teaspoons margarine
3 tablespoons flour
as much ground black pepper as you like
3 cups of 2% milk
3 cups sharp cheddar cheese
as much paprika as you like

Cook the elbow macaroni in boiling salted water till tender; drain.

While the pasta is cooking, cube the cheese. In saucepan, melt the margarine; blend in the flour, salt, and ground black pepper. Add the milk; cook and stir until thick and bubbly (this will take some time). Add the sharp cheddar cheese a little bit at a time and stir till melted. Mix cheese sauce with macaroni and pour mixture into casserole dish. Sprinkle the top with as much paprika as you like.

Bake at 350 degrees for 35-40 minutes or till heated through. Makes 6 servings.

You can eat it as is, or sprinkle the top with oregano and powdered garlic (then it sorta tastes Italian).

It's a great macaroni and cheese recipe for beginners, but for some reason, it's not as creamy and silky as I would like. It's ... grainy. I think it's the fact that I used real cheese because the other night, when I made nacho cheese sauce from artificial American cheese, it was smooth. Weird. I haven't figured it out yet, but I will.

Two: Synopsis

I have never written a synopsis before writing a book. But then, my friend Jodi Meadows did it (and wrote a heckuva book). And now, my other friend, Authoress, did it. So I tried. And it took like ... weeks ... but, today, I finally finished it. And you know what? I think you should try it. Because it feels like I've already finished. I mean, I know I didn't, and that I have a looooooong way to go, but it's kinda neat. I look at the synopsis and I know where the story is going. Don't get me wrong. I don't have everything figured out, but this ... knowing where the story is going is kind of a rush. I feel all organized and ... ready. Ready for this Mt. Everest. I don't think I've ever been this prepared before. Maybe writing a synopsis means I'll survive this manuscript and actually *gasp* FINISH IT.

So go forth! Make some eggs, some macaroni and cheese, and write a synopsis.


Dana E said...

I have to say I was a little skeptical of your eggs and soy sauce at first, but the picture does look very appetizing! And you can't get any more comfy than mac and cheese. Thanks for sharing the recipe!

Christine said...

@Dana E

It has to be Maggi soy sauce! If you try it, let me know what you think.