It’s over, we survived. The final installment of the macaroni cheese series was cooked, documented and some of it was even eaten. In fairness, the addition of ground adobe chipotle pepper, fried chorizo sausage and fire-roasted tomatoes certainly helped counteract the general blandness of the macaroni cheese. This was indeed a reasonably tasty meal, although not one I’d be in a hurry to make again. Admittedly, it is hard to remain objective about a single recipe when it follows behind threee very similar meals. I believe I may have mentioned that it would be more considerate to the reader if the variations were spread out over the year. On closer inspection it seems that there are two, rather than one, more macaroni cheese recipes this month, oh joy.
Anyway, onward and upward, week one is behind us; presumably things can only get better. This project has me thinking about food even more than usual, and I think about food a lot. We’ve cooked a number of Rachael Ray recipes in the past and always enjoyed them, but of course we chose them because they sounded appealing. She has a great dish with gnocchi and red wine, chicken and figs, it’s delicious and we cook some variation of it every now and then. Likewise we’ve had some great soups and some lovely lamb chops. I guess this process is revealing to us that we are actually food snobs, not extremely so, but enough to make this process occasionally quite difficult. The saga of the macaroni cheese has been not unlike being on a road trip where you can only eat at Perkins or Country Kitchen. It’s novel at first to eat stodge with a side of lard, but there comes a point where you just want to get home so you can eat something that’s not necessarily white or brown.
Looking at the week ahead, I think that we need to just get past the meatball pizza served with a side of popcorn, the turkey casserole and the turkey chilli. I have high hopes for the soup and the lamb chops. The following week there is even a salad.