It’s been a crazy week since the launch of the first Melties. There’s was a lot going on. Most importantly, the raised garden beds that Josh has worked so painstakingly on the last few weeks were finally finished! Stained, put into place, filled with dirt and on Saturday, most of the garden was planted. We have two beds: one tomato/pepper bed (we’re also planting some lettuce into it) and one herb bed for my kitchen. Of course, within hours after planting, our mastiff Maggie had managed to jump on and run through both beds, decimating a couple pepper plants and a tomato. So today, fencing went up as well. Ah well. Continue reading
I think there’s one basic truth in this world that we can all agree upon: macaroni and cheese is freaking awesome. It’s like pizza-even when it’s bad, it’s still macaroni and cheese.
There’s a de facto rule in my family that every holiday meal must contain at least one pan of baked macaroni and cheese. To not have it is a sin against God. And taste. And delicious flavor.
I do have a go-to recipe for mac-and-cheese that I like to pull out for such meals, and it never fails. But tonight, I was on my own and I wanted to make something that would a) use up some leftover chicken from last night’s sammiches and 2)have all my carbs, veggies and protein in one pot.
Tonight, I made gratin de poireaux and steak aux champignons.
First, I love the word “champignon.” It is one of my all time favorite French words, along with “l’ananas,” “raplapla,” and “pamplemousse.” A champignon is a mushroom. The others are pineapple, wiped out, and grapefruit, respectively. I mean, come on. These words are fantastic. And the only thing better than a great dinner is a great dinner with a kick-ass name.
Take “gratin de poireaux.” It sounds so much fancier when you say it that way, rather than just “leek gratin.” And it’s more fun to eat, too, especially when you’ve got a nice, French-inspired tablecloth down, some pinot grigio and a buttery croissant. Oh and steak. Cooked in cream. Because we can.
For those of you who aren’t as taken with French things as I am (five years of French class in high school and college will do that to you), then just read the following words: bacon. onions. butter. potatoes. goat cheese. steak. mushrooms. cream. wine.
Now that I have your full attention, I will continue.