This is going to come across pretentious, but I’ve never been a fan of boxed Macaroni & Cheese, even the Kraft stuff. So, ever since the girls have been old enough, I have been trying to master a homemade version that surpasses anything you can get off a grocery store shelf.
Since it’s such an important part of the recipe, if not the most important part, I use Tillamook Black Label Sharp Cheddar Cheese. The cream mixture is made with whole milk, eggs, dry mustard, unsalted butter, salt, and pepper. I’m not quite to the point of making my own homemade noodles, but I’d love to get there at some point.
The result is a super creamy and rich mac & cheese that’s filled with great flavor. And honestly, it takes maybe 2-3 minutes longer to prep than the box stuff, but those 2-3 minutes are completely worth it.
This morning I made up some Blueberry Cream Muffins, a recipe out of Stacie’s family cookbook. This is one of the best muffin batters I’ve ever tasted. It’s a favorite here at Helm’s Deep.
We got to try a new place tonight with some of Stacie’s fellow House Supervisors at the hospital she works at. They’re all about small plates and sharing. We decided to go with the Tavernas, which included Lamb Chops, Pork Mignon, Rosemary Potatoes, Beef Skewers, Vegetables, Calamari, Croquetas, and House Salad. We finished dinner with the Dark Chocolate Brownie a la mode and the Pot of Chocolate.
Great food, great company, and great wine as well.
This is the first year I’ve been responsible for Stacie’s family’s traditional side dish, Rainbow Layered Jello. Despite running out of room in the pan for the final 5 layers, rendering it only half a rainbow, I’m pretty happy with how it turned out.
Now I’m just waiting for the brine to cool down enough to put the turkey in it, then it’ll be time to make the dinner rolls, the pie crusts, and the cinnamon rolls for Arwen’s birthday breakfast on Saturday morning (her birthday is actually on Sunday, but we will be in serious birthday party prep that morning).
Hope everyone has had a lovely Thanksgiving thus far.
The Helm’s Deep 2013 Thanksgiving Feast is in full prep mode starting today. We’ll be celebrating on Friday since Stacie works today and tomorrow, so it’s up to me to get some of the pre-production done over the next couple of days.
Above, Skillet Cornbread, which will be the base for our stuffing.
Below, the easiest and tastiest 3-ingredient Cranberry Sauce you’ll ever have. It’s basically fresh cranberries, rinsed and strained; orange zest + the juice of the oranges; and pure maple syrup.
Bread is already in the oven and the bird is thawing.
Still to do: pie crusts today, and Layered Jello tomorrow.
Hope your Turkey Days are shaping up to be belt busters and stretch pants worthy.
I wanted to say real quickly how thankful I am for all of you in this rag-tag Tumblr community. I am truly blessed to genuinely call many of you friends, and that is something that I cherish. You folks are good people.
This is the epic Bacon Royale Burger. Commence your drooling. (at Royale)
I’ll…I’ll be in my bunk.