Dance Dance Revolution taunts! Why didn't anyone tell me that? I was attempting to "dance" yesterday, and it kept telling me, "Who cares about grades?" (or something similar) which I thought was sort of strange until I realized those letters you get at the end of a song? That's the game GRADING YOU! And let me tell you, right now, I am the class dunce.
But that's okay. You know why? I have in my possession the world's easiest and super delicious recipe for homemade macaroni and cheese.*
You'll need the following:
A 2 quart covered casserole (to bake the mac and cheese)
8 oz. of elbow macaroni (or half of the usual one pound boxes they sell of the stuff)
1 12 oz. can evaporated milk
1/2 cup half and half
1/2 stick butter
3-4 cups shredded/grated cheddar cheese (depending on how heart attack-ish you want it to be)
hot sauce (yes, really!)
Cook the pasta, making sure to cook it for the minimum amount of time, which is usually something like 7-8 minutes. (Otherwise, it'll be beyond mush by the end)
While the pasta is cooking, set the oven to 375 degrees. (If you're using a glass casserole dish, set the oven to 350)
Melt the butter in the microwave and dump into the casserole dish (or just use a microwave safe dish--much easier!). Add the evaporated milk and half and half to the melted butter and stir. Put in hot sauce to taste (meaning, if you're addicted to the stuff, like my husband, put in a lot of some frighteningly named sauce. If you don't care for hot sauce, just put in a few teaspoons, like 2-3, to cut the richness of all that cheese. And butter. And half and half)
Next, add in the eggs. Make sure you poke the yolks to break them apart, and then give everything another good stir. Add in two cups of the cheese. Stir again.
Wait for the pasta to finish cooking, and then drain it. Shake off as much excess water as you can, and then slosh it into the casserole. Stir until the cheese gets all melty and everything looks pretty well mixed. Top with either one or two more cups of cheese.
Bake for thirty minutes, and then check on it. If the top is nice and brown, it's done! And if it's not, which is always the case in my oven, leave it in for another five to ten minutes.
The end result is thick enough to actually cut into pieces, which makes reheating in the microwave or oven easy. And trust me, you'll have leftovers with this.**
And to make sure this entry is officially covering all the bases (dance! food! links!)...
Justine Larbalestier on how writers get paid
(short version: it usually takes a while.)
with Jennifer Laughran, a buyer for Books Inc.
(and also in charge of Not Your Mother's Book Club
) that offers some really interesting insights into how (and why) books are purchased from publishers for stores.
(*Credit where credit's due: It's my husband's recipe, and he adapted it from a recipe in the Washington Post.)
(**Even my husband, who has never met a dish with cheese in it that he doesn't like in prodigious amounts, can only eat one portion of this stuff. It's that rich.)