Perfectly Gooey and Delicious Mac and Cheese

A really superb mac and cheese comes together like a symphony. There’s a technique of timing.  Each component needs to be added in at just the right moment. How else could these two ingredients combine to make something so incredible? Of course, there are other ingredients too.  But pasta and cheese are the stars. Meet the cast of characters: 2 lbs pasta (2 boxes) boiled 5  cups grated cheese (separated into a 3 cup batch and a 2 cup batch) 1/4 cup butter 1/4 olive oil 1/4 cup flour 3 cups whole milk 1 tbs salt 1 1/2 tsp mustard powder 1/2 teaspoon […]

Butter Bolognese, Baby Boys and War

I first heard the term “Bolognese” when we lived in England. Before then, I just called it “meat sauce”.   All the “mums” on my square were making “Spag Bol” (spaghetti Bolognese) as their go-to dish on week nights. We lived in a very international part of Cambridge, England.  Built in the era of Charles Dickens, our grey brick flat was something out of an Victorian era movie. We had neighbors from Australia, Italy, Russia, and of course, local Brits.  Most were professors at Cambridge University.  Professors are an interesting lot.  They are not attached to material gains and pie-in-the-sky dreaming.  They exist to acquire and pass on knowledge.  Hours can be spent discussing the bay […]

Freezer Cooking Series: Baked Ziti From the Freezer

Update: The video was from last summer, but the written post below was from a couple of years ago. Dinners from the freezer:  Because sometimes you need to drop everything and explain to your kids why we don’t draw swastikas on things. “Look what we made, Mama!”, my five and seven-year-old sons said proudly.  As they waved a little homemade flag with a hand-drawn swastika on it. I don’t think anything can quite prepare you for the sight of two little boys brandishing a swastika.  Especially if those boys are yours.  Not to mention, they had just gotten brand new Marine […]