Guest Chef Connie !

I'm honored to be a guest chef on this worthy blog.

Matt and I made dinner, and Mary Cat, Jess and Alison joined us.

Matt wanted to make macaroni and cheese with white sauce, so he consulted his mother, Mary Lou, who is reported to make "a bitchin mac and cheese." Matt explained that a previous attempt left him with a congealed lump of cheese floating in a pan of white liquid, a fate we wished to avoid.

We used cheddar, gouda, emanthaler and parmesean. I think we did a pretty good job following Mary Lou's instructions because the sauce was lump-free. We skipped the bread crumbs on top, however.

Matt can tell you about the mac and cheese process. I made the tofu marinade with olive oil, honey, salt, pepper, 2 or 3 cloves of roughly chopped garlic, and vermouth.

For the salad, we toasted pumpkin seeds with olive oil and a little salt and pepper in the toaster oven, and made long carrot curls with a peeler. We peeled the outside skins of the carrots directly onto the floor and got a free floor cleaning courtesey of Henry. I think we put some oil and vinager on top (of the salad, not the dog.)

Mary Cat can tell you if it was edible or not.

Just in! New baby cow pics!

Kelly says this baby cow and I can achieve world peace. Don't worry, he's not destined to be veal, he is the new baby-daddy at Misty Brook Farm! The pace of food pictures has been slower lately, I promise it will pick back up within a couple of weeks. Stay tuned for more guest chefs!

Baby making

I tried to make the dutch-baby that I remember from weekend brunches in my childhood. I am not sure if i went about this the right way, but I made a popover recipe, added sauteed veggies and grated cheese, and poured it all in a hot skillet, and followed pop over directions (I upped the cooking time a little). It was much more moist than individual popovers, but overall tasted really good - kind of like savory bread pudding, but less rich. It would be perfect with a salad.

New Feature !

Here on Edible, Inedible, I have decided to start a guest chef feature. This way, when I am being slow about posting, I will still have fresh and exciting posts for you. So, if you would like to be a guest chef email me a picture of something you or yours cooked or prepared recently and text to go along. Carla is kicking off this new series, see below:

Guest chef Carla : Granola !

Hello Mary Cat blog readers! Hi Mom and Dad! This is guest editor Carla. After making yogurt earlier this week, I decided to make some homemade granola. I put on my new Jay-Z mix CD and got busy with the oats. I do have a history with granola making. It was my first co-op job during my freshman year of college. On that note, I would like to take this opportunity to apologize to the granola eaters in Asia House Co-op Spring Semester in 1999. You all silently suffered through much burnt granola at my hands. I'm sorry. Never Again!

This granola was much easier (and tastier!) to make than any of the crazy things I came up with in college. I simply mixed 1 part canola oil to 3 parts maple syrup, stirred in some nutmeg and cinnamon and poured it over the oats and chopped up cashews and almonds. I cooked it (no burning these days!) at 300 degrees on a cookie sheet for about 30 mins. I added the golden raisins. It is delicious with yogurt.

dead batteries

I need to get rechargeable batteries for my camera. Lots of dishes went undocumented over the last week or so, until I made it to Target to buy batteries. The theme of the week was salads! Warm potato salads with vinegar and mustard dressing, arugula salads with thin slices of steak and green beans, etc.

There have been requests for documentation of food declared inedible. Maybe I will start taking pictures of really mealy apples and the like. If you have a picture of something inedible (that you prepared to eat, not random debris from the sidewalk) send it to me!

Pop overs!

Pop overs make me think of Maine, and tea with friends. I credit Carla with bringing pop overs into my life. They are very easy to make, and exciting!

I think growing up my mom made a similar thing she called a dutch-baby, and was sort of one giant pop over in a skillet with fruit or sausage and cheese. Mom?

Speaking of my mom, I really enjoyed her comment about milk (under Milk Mania!). But what is a daisy churn?