So, in my busy life of late I completely neglected to follow up on this and show all of you a different blog who decided to feature me—Unabridged Andra: Steampunk...Cooking??
I think my writing looks a lot better on the page there than it did in my inbox. It's nothing you all haven't seen before, but it encapsulates my story and ethos pretty well, I think.
Sunday, March 11, 2012
Sometimes, you get home at 1:30 AM and you're just damn hungry. So you pull out a slice of havarti cheese from the fridge, and grab a log of Norcino salami, cured and covered in white mold. You slice yourself a bit, and nibble a corner of cheese, and think to yourself, "I want macaroni and cheese, but I don't have any to microwave and I don't have a box of blue stuff."
That, however, is somewhat of a diversion from the main focus here—field expedient mac and cheese, which is what happens when a hungry cook gets home from work and wants a dinner.
Mornay sauce is, traditionally, béchamel sauce with Gruyère and Parmesan cheeses added; In this instance, I've produced a slight variation on that, with Havarti, cheddar, and Parmesan, as well as a bit of parsley.