Hongry pig is hongry

Fo' mac and cheeeeeeesssseeeee!

The first and last time I tried to make macaroni and cheese from scratch was a FAIL. I think it was last summer or fall. I made it at CLiu's and the recipe I followed called for way too much roux and not enough saltiness. What resulted was a bland, goopy/grainy sad excuse for mac and cheese. But tonight I redeemed myself, and no one was around to witness it. Surprisingly, this took less time (20 min) and less effort AKA I didn't follow a recipe or measure anything.

I had made parsley garlic butter over the weekend for flatbread, so I used that for my roux. After making a standard roux, I whisked in milk followed by sharp cheddar and an unnecessary slice or two of American cheese (just for fun, and just to tick off foodies). A few turns of fresh cracked black pepper, a dash of cayenne pepper, optional garlic and onion powder, and deliciousness ensued. Cheesy, creamy, flavorful deliciousness.

I'm not averse to the blue box stuff, but I've gotta say that this was much better :)

Random food fact of the day (it's the COMEBACK, OOOOH!): Annatto, a reddish derivative of the achiote tree, is commonly used to color many cheeses such as Cheddar. Paprika is also used.


t

Impromptu frittata

For a large part of my life, I didn't fancy frittatas or similarly thick egg-type dishes. I thought they were perpetually rubbery, dry and blah. Then I realized I'd just had really bad representations of them.

I'm glad my feelings have changed for such foods, because an impromptu frittata can be just the perfect lunch (or brunch) on a sunny Friday like today.

I texted Eunice (I consider her one of my bfflz) asking her if she'd like some, and so we ate together. I enjoy spending time with good friends, even if it's simply to have a nosh and watch Paula Deen make pumpkin cake with a CUP of oil, or watch Giada with her boobs hangin' out. I've decided that I like impromptu lunch dates with friends just as much as I like impromptu frittatas :)


So... How do you all like your eggs? Let me know.

Veggie Frittata (without the oven)

• 2 medium sized potatoes, peeled and diced
• 1/2 onion, diced
• 1 clove garlic, minced
  
• 1-2 Roma tomatoes (or equivalent amt of another kind), diced
• corn (I used probably about a handful)
• parsley (some chopped for frittata itself and some for garnish if desired)
• 5 eggs, beaten (I used 4 for today's but one more would've been ideal)
  
• optional: parmesan or any other hard cheese, grated

Heat medium-sized saucepan to medium-high. Add in potatoes with some water and cover to slightly steam/boil them. This ensures that your potatoes are cooked through in the end. When potatoes are almost fork tender, drain and set aside, returning a dry saucepan to the stove. In some oil or butter, sweat onions and garlic until fragrant but not browned. Add potatoes, corn, tomatoes and parsley, seasoning accordingly and sauteing until well incorporated. Pour in enough oil to coat the pan, if necessary (this is so the eggs don't stick when you try to slide the frittata out). Add in beaten eggs (which should be seasoned with a little salt and pepper), gently stirring a few seconds to make sure the egg penetrates veggie mixture. Cook until the bottom is browned and the top begins to set enough to flip. Flip the frittata with the aid of a large plate and cook until browned. Serve with optional grated cheese and parsley.


Cheers,
t