
I'll leave this to your own interpretation... as for me, well, I'm just going to keep laughing.


To be honest, I'm really impressed. The guy who sold it to me said he just bought it with a bunch of stuff from a couple who were moving to Florida. Thank you Floridians. :] What was once in your furnished basement is now in my room, awaiting a touch-up on the frame. On the back of the painting is a certificate from the artists' guild in New York City that says it was "faithfully reproduced" by lithography. Word.
Look at the crazy tiger thing! Thanks China. :] They're a little tight on the sides, but I think they look alright, they're in perfect condition and they're a pretty shade of green. They cost me 50 cents but I don't think Fiddy Cent, paid 50 cents for these, yo.
Time to put up new curtains and get something to eeeeeatah.
Watch out for those freak-ass thunderstorms.
- serves 12 -
Adapted from The Martha Stewart Living Cookbook: The Original Classics.
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
You'll let me know if you're gonna make it, right? Okay, ossem. I'll at least lick the pan clean for you. Wink.