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Last night, in celebration of my last exam in my first year of law school, I made shrimp and grits. The final meal looked like this:
Below is what I did. Read the rest of this entry »
Tonight was a pretty special occasion: it was the first ever Hannah and Kathy Macaroni and Cheese Evening. It involved my friend Kathy and I making macaroni and cheese. For the first time ever.
The header here pretty much says it all.
You know what, that’s actually not true. But it is a great combo.
The recipe below is for homemade pasta and a mushroom/thyme sauce. Really, I set out to make some homemade pasta, then didn’t know what to do with it. And so Mark Bittman suggested I try this delicious sauce, and I did (You understand that by “Mark Bittman suggested,” I actually mean I popped open his international cookbook and found a recipe, correct? Well, if not, now you do.). This pasta sauce is apparently an Italian pasta sauce (rare, I know). I mostly made it because I like mushrooms.
I made this years ago for friends. I think I was something like 15 years old. I have also made this many times since. It’s both delicious and easy.
The recipe comes from Fresh Start. It’s a cookbook by Julee Rosso, one of the authors of the Silver Palate. I don’t use it much. I don’t even keep it in my apartment (it lives in my parents’ apartment). But I do love this recipe. You will too.
