Nothing. That’s right. I did absolutely nothing constructive this weekend except for a bit of cooking and a bit of paperwork for my job. Otherwise, zip, zilch, zero, nada. I didn’t leave the house except to go four blocks up the street to go get a little food. I haven’t talked to anyone for any length of time. I’ve slept, I’ve surfed the web, and I’ve read lots. In the end, I’m finally starting to feel better! YAY! My new problem is sore muscles from lack of movement. This will be a busy workweek, so that will be quickly taken care of on Monday.
However, today I felt so slothful that I decided I needed to DO something with myself. Plus, I was hungry. One of my medications has a light steroid in it that always makes me feel like I could eat the siding off my house. I decided I would make comfort food for myself today. For me, that turned into mac ‘n cheese, fried chicken, and some steamed veggies. YUM! And since I was feeling the need to play with my camera, I took pictures of some of the process to share. Here we go.
The first thing on the agenda was to make mac ‘n cheese. I love mac ‘n cheese. However, I don’t make it all that much anymore. Today’s mac ‘n cheese is baked in small souffle cups. Why souffle cups you ask? What is a girl who can’t cook without a recipe even doing with bakeware for a complicated dish like souffle. Well, you can credit a good friend of mine with that. He’s a great cook and periodically clears out his kitchen of cookware he seldom uses. A few years ago, I received a large portion of his French White Corning Ware, including 3 souffle cups. I use them to make single servings of mac ‘n cheese.
Here’s my mac ‘n cheese recipe. It’s so simple it’s sad. However, it tastes really close to the kind my great-grandmother used to make. And if that isn’t comfort food, I don’t know what is. First, the ingredients:
- Sharp cheddar cheese – the cheapest off brand you can find, preferably in a block. If you do purchase block cheese, go ahead and shred it.
- Elbow macaroni
Here’s what I do to make this mac ‘n cheese. First, preheat the oven to 375 degrees. While the oven preheats, boil the macaroni until it is cooked to your preference. Drain the macaroni and place in a bowl with a tablespoon of butter that has been cup into small sections. Now, if it doesn’t look like enough butter for your preferences, put more. This isn’t a real hard-and-fast recipe.
Use a spoon to swirl around the macaroni and butter until the heat from the macaroni melts the butter. Next, throw in some of the cheese you shredded until it looks like enough for your taste buds. Mix it all together.
Spoon the macaroni and cheese mixture into the souffle cups, for individual portions, or into an appropriately sized baking dish for the amount you’ve fixed. In my extended family, we make this stuff in large aluminum cake pans to feed the masses. We love this stuff!
Finally, top with some more shredded cheese…
and bake until brown on the top.
Don’t those look yummy? Let me just confirm for you now…they were yummy!! Or at least the one I ate was yummy. The next thing on my menu for lunch was a bit of steamed veggies: green beans & carrots, my bento staples.
And with that I made fried chicken. I am not the world’s best fried chicken maker. However, this recipe helped me with alot of my troubles. It is by Paula Deen, and I found it on Recipezaar. I love that website. Here’s my fried chicken.
Here are all three elements together on a plate. Whew, this was a satisfying lunch and kicked the craving I had for something filling. Now, to figure out what I’m going to have for bento lunch tomorrow. Fried chicken is sort of hard to pack.
Hope anyone reading this had a great weekend. I’ll “see” you this week with more bento lunches.