Dinner Tonight

Dinner:  December 6, 2007

(Thanks to the fact that we are now a two-laptop family, I can post what we’ve eaten right now – it’s like live-blogging dinner!)

I’m still hobbling around on my injured foot, and to add insult to injury, I have a full-blown, massive head cold. Since I was feeling so very unwell when I got home from work, Mike offered to make the mac & cheese I had planned for tonight’s dinner. I walked him through it and he did a spectacular job. (Thanks again, love!)

One significant change to my usual method: our neighbors had borrowed the deep baking dish I usually use for mac & cheese, so Mike baked it in the cast iron skillet instead. It turned out so well that I think we’ll use this method from now on.

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10 thoughts on “Dinner Tonight

  1. Oh, that looks good. Three cheers for husbands who know how to cook yummy food!

    I’ve got a head cold, too… I kept thinking it was season-change allergies, but no.

  2. Jennifer Hess says:

    Thanks, Anita. He does a great job of taking care of me, that one. 🙂

    I was also thinking (hoping) this was just allergies – scratchy throat, watery eyes, stuffiness and sneeziness, but alas, it’s an actual cold. I blame the weird weather over the last month and the fact that NYC can be a darned germy place. Ah, well. At least I have an excuse to eat lots and lots of chicken soup and spicy things. 😉

    You feel better, too!

  3. I’m so sorry you’re under the weather!!! Mac and cheese is the go to meal for me when I feel, as my mother says, “poorly!” This looks so good and I think cooking it in a cast iron skillet is brilliant!

  4. Kristin says:

    That mac and cheese looks delicious! Would you mind sharing the recipe? I make my mac and cheese about 15 different ways, it seems… I am always on the lookout for a great new recipe.

  5. Jennifer Hess says:

    Hi Kristin! You can find my basic recipe here. It varies every time because I tend to make it to use up little odds and ends of the various cheeses we have around, but I always include a good sharp cheddar, a gruyere-style cheese, and Parmagiano Reggiano.

    This time around my husband made one and a half times the bechamel/cheese mixture that I usually use and we both liked the extra creaminess, so I think we’ll use those proportions going forward. This is also great with lardons or crispy chunks of bacon added to the mix, if you’re a pork eater. 🙂

  6. Neera says:

    eeek… i have to give you your baking dish back! But now that i’ve seen your enchilada casserole, i am tempted to keep it for another day!

  7. Jennifer Hess says:

    claudia – c’mon, this time of year is all about indulging, right? 😀

    Neera – Don’t you worry about a thing! We do know where you live, after all. 😉

  8. MMmmm, looks scrumptious. Not like the “Old School” Mac N’ Cheese we use to eat as kids! But when you grow up, your food should grow up, too, right?

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