The thermometer on my gazebo says 54. Fifty-four! We might have to eat dinner outside tonight.
I pulled a muscle in my neck/back while shampooing this morning and I am really suffering. Advil didn't even make a dent in the pain. Thanks Mom for my new Dr. Beans neck-roll! I have been reheating it all morning and it's making my life bearable.
CONGRATULATIONS!!! to Alison and Dan on the birth of their new baby girl, Penelope! I had phoned Alison (and I NEVER phone Alison) after ECFE today to see how she was doing now that she's past her due date (and also to ask for her midwife's info for a friend of a friend), and lo and behold her husband answered and he sounded a little harried and assumed I'd somehow cosmically heard that they'd had a baby! I didn't ask for any details but it sounded like everyone was doing well. They had planned a homebirth VBAC and it sure sounded like that's what had occurred -- I'm sure they'll post as soon as they're able.
Jane (and Nicole) Watson's Pot Roast recipe
A couple modifications I made: I used a whole package of the onion soup mix (actually, the equivalent thereof -- I homemake onion soup mix in bulk), and I also added maybe 3/4 tsp ground black pepper to the mix.
Jessica Seinfeld's Mac and Cheese 1 recipe
(from Deceptively Delicious)
(I doubled it)
1.5 cups uncooked elbow macaroni -- cook to make about 3 cups.
1 Tb olive oil
1 Tb flour
1/2 c. skim milk
1/2 c. butternut squash or cauliflower puree
1.5 c. shredded cheddar cheese (It calls for low-fat cheese but I am morally opposed to low-fat cheese)
4 oz. reduced-fat or nonfat cream cheese
1/2 tsp. salt
1/8 tsp. paprika (I used cayenne pepper instead)
1/8 tsp. pepper
Coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned (1-2 minutes).
Add the milk and cook, stirring occasionally, until the mixture begins to thicken, 3-4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
I have tried SEVERAL mac and cheese recipes and I'm telling you, making the roux at the beginning is the secret to success. The Barefoot Contessa recipe I have (and adore) does the same thing (except with butter, which is why Ina Garten is a goddess).