Friday, April 04, 2008

I think I need a cardiologist!

That Mac & Cheese was crazy. Don't get me wrong it was good, just not worth all of the cheese, calories & cost. I think I like mine with a sharper flavor. Maybe just Sharp cheddar, Velveeta & a little half & half.

On the paint front, we picked a different color that worked great. Pooh's Favorite Things (from Behr). Will post as soon as I bring the camera to the new house.

Happy birthday Deirdre & happy anniversary Tom & Denise!

Tuesday, April 01, 2008

April Fools Day

How many people can I fool into thinking I'm in labor today? Apparently several. We did start to paint the baby's room yesterday. Starting with 2 small walls & a quart (because I am smart & know I never get the color right the first time) We started with Behr paint Pooh color-Blue Balloon. Too dark, It would feel like a cave, so next quart will be Pooh's Thoughtful spot-i will post pictures if it's right.

OK-Tony & I are trying to learn not to watch the food network-especially late at night. I can not tell you how many runs we have made for pie, cookies, chicken, etc. at 2am. So last night-Throwdown with Bobby Flay was doing Mac & Cheese (my favorite) I am now making the the most expensive mac & cheese I think possible-why? because Oprah said it was the best in the country-I trust her opinion on mac & cheese. Here is the recipe from food network, if anyone wants to try.

Big-by the way! I cut the recipe in half & it made a 9x10 plus a smaller casserole dish. Maybe I will freeze for when the baby comes

Delilah's 7 Cheese Mac and Cheese
Recipe courtesy Delilah Winder

2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
1/2 pound (2 sticks) butter, melted
6 cups half-and-half, divided
4 cups grated sharp yellow Cheddar, divided
2 cups grated extra-sharp white Cheddar
1 1/2 cups grated mozzarella
1 cup grated Asiago
1 cup grated Gruyere
1 cup grated Monterey Jack
1 cup grated Muenster
1/8 teaspoon salt
1 tablespoon black pepper

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.

Whisk the eggs in a large bowl until frothy.

Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

Serve hot.