Tuesday, October 28, 2008
Friday, October 24, 2008
(They're dog-sized! Ahhhh!)
(I put them together because they're pretty close, really...
And I leave you with this:
In case you haven't already died from cute.
(All pictures from Cute Overload)
Tuesday, October 14, 2008
(Mine's in the pink casserole)
As you can see, there was some pretty stiff competition:
The lovely and amazing Gina took these pictures... thanks to her for that and the use of her oven for reheating the mac I carted from Sacramento. Speaking of, there were some recipe requests, so I've posted it below... The original recipe came from Kathryn (thanks Kathryn!), but I modified the hizzy out of it. Here's my version:
Serious Mac & Cheese
16 oz. pasta (I like mini penne) - cooked al dente
2 cups cottage cheese (whole) - creamed
8 oz. sour cream (whole)
3 eggs - slightly beaten
1/2 of a whole nutmeg - freshly grated
salt & pepper - to taste
6 cups cheese (I like 1/2 & 1/2 sharp cheddar and
gruyere) - freshly grated*
*I avoid pre-grated cheese in general because
of the extra additives and weird texture...
Preheat your oven to 350°. Mix the cottage cheese, sour cream, eggs, nutmeg, salt & pepper in a large bowl until well blended. Mix in the grated cheese (reserving 1/2 to 1 cup for the topping), then the cooked pasta. Top with the remaining cheese. Bake for 45 minutes to 1 hour - until top is nicely browned. Eat, eat, eat.
That's it! You don't even have to make a roux! Yaaaaaay!