As you may or may not have noticed, I totally dropped the ball last week. I posted on Monday and then did nothing on Wednesday or Friday. I feel bad about it. 😦
There are a lot of excuses I could give, including 1) my Monday post freaked me out quite a bit so I needed a breather, 2) when I came up from the breather it was Wednesday morning and I was already at work and they frown upon (read: would be ticked if I did some) non-work blogging at the office, 3) I didn’t come up with anything good to write and why force it? and 4) I’m up to my eyeballs in this last round of edits.
All of those things are true, but I promised y’all 3 posts a week and last week I failed. I’m sorry.
To make it up to you I will share this photo of delicious food and write a haiku to go with it:
Do not feel guilty
For macaroni and cheese
If you have some green
My BFF Dianna emailed the recipe for this macaroni and cheese, which is delish. I made it using whole wheat pasta and low-fat versions of the rest of the ingredients, if I could find them. And I figure if I eat broccoli with it, it’s slightly better than if I ate it without broccoli at all. (This is totally untrue. It’s just as bad with the broccoli, but at least I feel better about it.) This is Dianna’s traditional Thanksgiving side dish, so if she wants to share the recipe with all of you, I’ll let her do it in the comments. Thanks, Dianna! 🙂
What are y’all having for lunch? Haiku answers, please.
stefawrites 
-Here it is:-
Ingredients
1 1/2 cups dry macaroni noodles
3 cups shredded cheddar cheese
1 can evaporated milk
2 beaten eggs
1 tsp salt
1 tsp pepper
Regular milk to cover
Butter
Preheat oven to 350 degrees. Cook macaroni according to package directions, adding a dash of salt and a teaspoon of olive oil to the boiling water. Drain cooked pasta and pour it into a glass or ceramic baking dish. Add cheese, evaporated milk, eggs, salt and pepper and mix well. Add a little regular milk to make sure the surface of the mixture is lightly covered. Dot the top evenly with a few thin pats of butter. Bake uncovered for 30-45 minutes. The top should look lightly browned and bubbly, not burnt.
Thanks, Dianna. It was my lunch (with broccoli) and dinner side dish (main course: tomato basil soup) for a few days. Way to keep me fed! 😉