Do you ever make something primarily because you’re excited to try out a new gadget or baking dish? Well, that was the push for me to make this Mac & Cheese dish last week. I love this recipe (adapted from Vegan Yum Yum), in general. After trying several different recipes for Mac & Cheese, this is definitely my favorite. But, I was all the more excited to make it last week because it meant trying out my new colorful Le Creuset ramekins, which I had just picked up at Home Goods.
In December, before heading down to Florida for the holidays, I took four final exams, completed one take-home final, and a final project. It was an intense few weeks, but somehow, in the week leading up to my due dates and exams, I felt compelled to have two dinner parties. They were back to back – one with friends from school, and the other with my cousins and brother. One on Sunday evening, one on Monday. While all of the work hovering over my head was important, it was the season for gatherings – and I wanted to have a few, too.
Over the holiday break, my brother was craving wild mushroom soup. So, I did a Google search and eventually came up with this recipe - which turned out fantastically. So, I was incredibly excited to see that Ruth from v:gourmet also recently created a mushroom dish perfectly suited for winter.
On New Year’s Day, as I had breakfast with my family, we went around the table and talked about what we want to accomplish in 2012, what we want to do better. Knock on wood, we are all in good health, but still, almost everyone had a goal related to their health - cook at home more frequently, train for a half-marathon, eat smaller portions, brush every night before bed, lose 10 pounds.