I know I said I was busy, and I know that I shouldn’t have time for posting TWO posts in one week. However, there’s a lull in my office and I’ve spent the past two weeks bookmarking hundreds of recipes from my new favorite site: TasteSpotting. I figured that if I had enough time to spend all day looking at mac and cheese recipes (yummm!), then I had enough time to resume posting on my poor neglected blog.
I also know I’ve been griping about my current food budget (HA! What food budget??), but I’ve started to adjust and learn to make some pretty good stuff with the meager means I have at the moment. And, if you haven’t noticed or if you live in the U.S. Virgin Islands (damn you!), it’s winter time. Winter means cold, cold weather. I work in a cold office, I live in a cold, drafty apartment building and drive a car with a wonky heating system. So I’m a cold lil otter, and when I’m cold … I want mac and cheese.
***Oh, and ATTENTION PSEUDOREADERS!!! I FINALLY learned what I was doing wrong with my goopy mac and cheese issues …
… so I’m totally able to make my own mac and cheese now. Stay tuned and be afraid!***
Anyway, so when I’m cold I almost always want mac and cheese. However, 99% of the time I eat mac and cheese other than homemade, I feel awful 10 minutes later and remind myself that this is why I gave up processed foods in the first place. Uggh. Unfortunately, sometimes you just need something warm and covered in sauce to get your blood moving when it’s 17 degrees outside.
Well, I do anyway.
So I’ve been bookmarking all kinds of comfort foods: casseroles, moussakas, panades, vegetable bakes, mac and cheese (I’m sorry people, I love it so much) and countless pasta combinations. Plus drinks, lots and lots of drinks, from mulled cider to an amazing dulce de leche liquor – which may or may not having something to do with the jar of dulce de leche sitting in my fridge. Keep your eye for THAT one, because it’s happening as soon as I get my hands on a bottle of vodka. One recipe really stood out while I was doing all this searching and drooling. Lasagna. Mostly because the only lasagnas I’ve ever had were from a bright orange box and burnt on the edge and frozen in the middle, at my university’s cafeteria or at the restaurant where I used to work (old, dry and full of suspect meat). Sub par to say the least.
Sounds so delicious, but I’ve spent my whole life disappointed. I kept trying that stupid orange box, and I kept hating it. I didn’t go anywhere near my university’s version, and the restaurant version was always one of those that veteran servers warned me away from. So disappointing! I became determined to make my own. Except … it always sounds like a lot of work. A lot of precooking and parboiling. Oh and then it has to spend a million hours in the oven and by then I would have just crawled into a box of Velveeta and said, “Goodnight, moon.”
Enter the slow cooker. The beautiful machine that saved me from slaving over stock pots or turning down the heat on a stew every 20 minutes. Slow cooker … I love you.
And now I love you even more, because you brought this into my life …