I think I’m ready for it, don’t you?īut seriously, one thing you don’t need if a craving for mac and cheese strikes, is a box. Next step is to single handedly build a log cabin and start sewing all my own clothes. It’s difficult not to feel semi horrible about ourselves watching Thorn fell trees with a dull saw, Colbert hack a canoe out of an old log, and Tobias search and search…and search and search…for something to drink, while covered in blankets against the chill of the AC and eating softened Halo Top ice cream, but hey – one thing I am making from scratch? Homemade mac and cheese! Tobias spends the majority of each episode wandering around the Arizona desert looking for water. Colbert is a 60 year old living in the alligator-infested swamps of Georgia who covers himself in turpentine and wild hog lard versus bug spray to repel mosquitos. One fellow, Thorn (my man!) lives in the woods of South Carolina where he sews his girlfriend purses made from roadkill.
STOVETOP GOAT CHEESE MAC AND CHEESE SERIES
Or judge.Ben and I just finished binge watching a series on National Geographic called “ Live Free or Die.” Pretty dramatic title considering the people in the docuseries are in no immediate danger of dying, but hey, you gotta cut through the noise somehow!Īnyway, the show follows 5 individuals who’ve chosen to “re-wild” themselves, aka leave the modern world behind in favor of living off the grid. Weeknight eating, midnight snacking, OHMYGOSH guests are coming over in twenty minutes and I have nothing to feed them panicking. If you opt to stick with the stovetop version, it will come together in as much time as it takes to boil water, making it perfect for any occasion where you need to get food on the table and fast:
I chose to keep it as a stovetop mac and cheese in lieu of baking it (because that’s how I was raised), but you can do what floats your boat. Filled with fresh spinach and smoky gouda, this is totally indulgent without making you feel like you’re in a food coma after eating it. Then, because I can never resist mac and cheese…I made her mac and cheese. And ended up stuffing them with random odds and ends from my refrigerator that were tasty except that I didn’t measure anything, making sharing the recipe pretty difficult. The first recipe I planned on making was Erin’s spring twist on stuffed peppers, filled with cheesy broccoli and barley…until I forgot to buy the broccoli. Basically, there’s endless inspiration in here and it really makes you feel like creative, vegetarian cooking is doable even when you don’t necessarily have loads of time or expertise. For example, in the book you’ll find a recipe for Creamy Mac and Cheese, followed by this Spinach and Gouda twist for spring, Sweet Corn and Pepper for summer, Sweet Potato and Rosemary for fall, and Mushroom and Onion for winter. Thankfully, the whole point of Erin’s cookbook is to encourage this kind of seasonal, on-the-fly cooking, so maybe I’m actually doing it right? Basically, the cookbook consists of 50 basic recipes that Erin then provides 4 variations on, one for each season. Which is great when you want to develop an original recipe and terrible when you want to review someone’s cookbook. There is nothing red, white, or blue about any of this and while some would certainly decry that as a Memorial Day FOOD BLOGGER FAIL, I’m gonna beg to differ.įurther proof that I am going a little bit bonkers crazy in the kitchen lately: twice now I’ve wanted to make a recipe from my friend Erin’s new cookbook, The Easy Vegetarian Kitchen, and twice I’ve come home from the grocery store missing a totally crucial ingredient (sometimes two)…forcing me to WING IT.
Creamy spinach and gouda macaroni and cheese made on the stovetop – weeknight comfort at its best!