I awoke this morning to a nasty discovery – all the bathrooms in the apartment building were backing up, including mine. Not the toilets – all the pipes. My tub was filled with rusty, sandy water; my bathroom floor required waders.
The water, thankfully, was clean. But it was still unpleasant, and after it was taken care of, I bleached everything just in case.
A metaphor if ever there was one.
I spent the morning dealing with the plumber and my neighbors, and then, as soon as I was able, went to the park for a walk before the rain came. There are now two herons, where yesterday there was one. This tells me that Big Daddy has got himself a mate for this spring. It was good to see him up to his old tricks.
I came home and gave the bathroom another mop (because I’m paranoid) and did some chores while intermittently reading about the concept of “alternative facts”. How nice. How luxurious. To be able to craft reality to suit your narrative – how very Kim Jong Il.
And, because I felt the need to control something, I cooked a big mac and cheese.
- 8 oz cheddar – the best you can get
- 6 oz gruyère
- 1 lb pasta – I used rotini, but whatever
- 1 onion
- olive oil to sauté the onion in
- flour for roux
- 1 1/3 c milk – I used Ronnybrook Farms, hyperlocal and non-homogenized
- herbs of your choice
- bread crumbs
Grate the cheese ahead of time so you don’t have to worry about it.
Boil the pasta until nearly al dente. You’re going to bake it so it needs more texture than you’d normally like. Place in whatever vessel you’re going to bake it in.
Chop the onion into near-mince pieces. Sauté in olive oil until pieces are translucent and some are browning. Add the flour – YMMV. Stir until flour dissolves. Add the milk, stirring so that there are no clumps. Add the grated cheese and the herbs. Pour over the pasta.
Bake at 375 for 25 minutes. Add bread crumbs to top. Put back in the oven for an additional 10 minutes. Take it out, let it rest, and eat when you’re ready.
I’m ready now.