it's a Mac kinda day.

I have a love/hate relationship with my creative writing class. I like it because there are some cool people in there with good stories/creative insights, and sometimes we break down famous poems/short stories which is totally cool but one of those things you would never do on your own (also there's this cute girl who sits across the way from me).
I don't like it because i HATE public speaking, and partially because I have this weird relationship with my creative writing teacher. He always extremely criticizes my work, and at first i was like, 'he hates me.' but then i thought, 'No, he just wants me to be better, and knows i can take it.' Because really i like criticism, for the most part. How can you do something better if you can't see what you're doing wrong? But who the fuck was i kidding. Today he was OVERLY HARSH. And i was thinking, 'Next time i see my teacher i'm going to wrap his cordory jacket around his obnoxious ponytail and shove the whole mess up his &#%.' Mean to the point where some girl i've never even talked to sought me out after class and was like, "Man he was MEAN to you today. I liked your poem for the most part, if it were me i would have been crying." Which, thanks random class mate, for the most part.

So i was in poor spirits, and i hate that. Which prompted this text to my friend KMac:

I need attention, tell me something funny.

And because she is legit THE BEST, she texted me this:

I once owned upwards of 15 hamsters at one time because i couldn't tell the boys from the girls and kept reproducing scary hairless baby hamsters. Google them, they're gross. I dropped some on the floor because i didn't realize my hamster had babies. I was afraid i wouldn't find one and it would find it's way into my butt somehow. The End.

With that and a latte i was right as rain, so thanks KMac... and Panera (you're overpriced).

So i'm making Mac and Cheese!

Start with your basic bechemel, which you can find literally anywhere online/i'm too lazy to add another link (also apparently a big fan of the back slash today).
Once that gets going throw in a quarter of an onion and a bay leaf or two. Simmer so it thickens. At this point start your water boiling for pasta.


Grate your cheese. If you're a regular of this blog you may recall that two of my least favorite things on earth are grating cheese and sieves. As i was mentally preparing myself to do the first, my mom was all, "Why don't you use the food processor?" And i was like, "Duh, i need it grated, not pulverized." and she was like, "We have a cheese grater for the food processor, duh." Which is the best news i've had all day/possibly ever (but seriously mom, no need for the lip). So grate your cheese (really you can use any cheese, and honestly the more the merrier. This time we had sharp ched and parm/romano in stock):


And add it too the bech. I made WAY too much sauce for this, so i had to make two batches of MAC (the initials for mac and cheese are mac, who knew?), one plain to be frozen for another day (maybe a day when i come home at 2am and can only find a half eaten breadstick?) But Rose, this lady at work with who I always trade cooking idea/samples with, mentioned she threw some chicken sausage in hers the other day, and it was awesome. I happen to have a little sausage around so:

sauteed and bech'ed. Also i'm going to fully admit to you here that i have no intention of EVER eating that sausage with the hog casing around it. I just can't do it. But removed and cooked is fine. Okay, so dump everything over your now cooked and drained pasta, and stir it up! Add salt and peppa if nece. Put it in a casserole dish and either seal and freeze (plain batch), or crumble saltines on top and bake for 45min at 350degrees.



And enjoy, because it sure is good.