|My mac ‘n cheese, just about to go into the oven|
This morning, I woke up thinking about making an excellent macaroni and cheese dish.
I’d tasted a very good one several weeks ago, you see, at the private kitchen of the Travel Companion. And this morning, all I could think of was making one that would be just as delicious, if not better, than this.
In my mind, I knew exactly what to do.
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And it just so happened that I had the perfect opportunity to try out my macaroni and cheese-making skills tonight, as the family of a good friend was coming over for dinner.
So this afternoon, off I went to do some shopping, to make an authentic and yet original macaroni and cheese.
There are several things I did differently for this dish today. I put in a full rich cream from France, and several kinds of cheese as an experiment.
Everyone knows you should put cheddar cheese into a macaroni and cheese, but the rest is open for interpretation.
My inspired cheese choices tonight went wonderfully.
There were also a couple of other secret ingredients I put in, with great success.
I personally thought my macaroni and cheese was excellent, especially for a spur-of-the-moment inspired attempt with no previous trials or experiments. My friend even broke her diet to eat this, saying it was very good.
As for the conversation, we talked about everything including a wonderful three-week driving trip around Switzerland and northern Italy that we had done in our 20s, and about where we wanted to go and what we wanted to do in 2015.
And then I also made a chicken tagine and a vegetable couscous, just because I felt like it.
I was also pleased with both, especially as I’d done a hasty substitute for the preserved lemons needed for the tagine and the couscous.
I preserve my own lemons for cooking, you see, rather than buying something commercial. And I’d just preserved a new batch a few days ago, that won’t be ready for another three weeks.
But I just couldn’t wait any longer to make a tagine, so I’d gone ahead and done a hasty substitute for the preserved lemons.
It turned out very well, and I was so pleased. I really love how preserved lemons spice up a tagine and a couscous so nicely.
|I had kare-kare as an afternoon snack yesterday,|
in Manila, living a Travelife
However, my friend’s husband said half-teasingly, “I thought you would make your kare-kare tonight.”
He likes my kare-kare, you see, and whenever they come over for dinner, I’m usually happy to oblige as I love making kare-kare and this is one of my all-time favorite dishes.
But the thought of a macaroni and cheese had really kept me pretty preoccupied today, so that I completely forgot about making a kare-kare tonight, for just another wonderful dinner in my never-ending, and never-endingly eventful Travelife.