Came home and had lunch and decided to go bowl - better for me because I normally go to exercise class on Wednesday. Unfortunately, we hit a group of very noisy male bowlers which didn't make Grumpy very happy at all. Admittedly even I found them a bit off putting at times. Whilst we were there another couple came in and just played one game. Young, but he never stopped talking the whole time he was there. Even when she was bowling he was following her up and down the alley and talking the whole time, he didn't stop when he bowled either. We decided if it was a first date she would probably not go for a second. I would have told him to go sit down whilst I bowled, but more difficult to do when you are young I suppose.
Next, having played 3 games (we played an extra one because the noisy group had left) we went to the grocery store to do our weekly shop. The grocers is still there, but only just! I bought a load of the stuff needed for the Chicken Pho I posted yesterday. Wednesday I plan to cook it as well as make some Moroccan Stuffed Peppers which we really like. By the time I had put the shopping away and wrapped some of our bananas in plastic and put them in the fridge, I was knackered.
I discovered, talking to the Building Manager who really does know everything, that some of the balconies did not pass inspection which is why they are working on them and why they haven't finished our balcony - or had it inspected or whatever remains to be done. He aslo said they had to be out of here in 2 weeks. Not sure why.
Macaroni and cheese seems to be one of the staples of North American households. Bryan of A Beer for the Shower was telling me of a somewhat opulent version he makes and then I came across this recipe from our local liquor board. If you are reading this Bryan, I am practicing a bit of one-upmanship. LOL.
Four-Cheese Macaroni with Curry Crunch
A touch of spicy curry flavour is a surprisingly terrific match for cheesy pasta. Try the four cheeses below or use up bits of cheese lingering in your refrigerator. In either case, be sure to include the goat cheese for luscious creaminess. For variety, stir in sliced mushrooms or chopped broccoli.
3 Tbs (45 mL) butter
1 cup (250 mL) finely diced onion
1 large clove garlic, minced
1 Tbs (15 mL) curry powder
4 cups (1 L) fresh bread crumbs
3 cups (750 mL) macaroni or ditali
1 cup (250 mL) shredded cheddar cheese
1 cup (250 mL) shredded provolone cheese
1 cup (250 mL) shredded friulano or Gouda cheese
½ cup (125 mL) crumbled mild creamy chèvre
½ cup (125 mL) all-purpose flour
1 ½ tsp (7 mL) salt
4 cups (1 L) 3.8% whole or 2% milk
1 large sprig thyme or ½ tsp (2 mL) dried thyme
1 bay leaf
½ tsp (2 mL) freshly ground black pepper
4 or 5 green onions, thinly sliced
1. For curry crumbs, heat butter in a large frying pan over medium heat until bubbly. Add onion; cook for 2 minutes. Stir in garlic and curry; cook, stirring frequently, for 1 to 2 minutes or until fragrant. Remove from heat. Stir in bread crumbs; set aside.
2. For macaroni, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water and drain again. Set aside.
3. Preheat oven to 400°F (200°C).
4. Toss cheeses with flour and salt in a bowl. Set aside. Heat milk with thyme and bay leaf in a large saucepan over medium heat. When milk is just starting to bubble, stir in cheese mixture by handfuls. Heat, stirring frequently, for 8 to 10 minutes, until sauce just begins to bubble and is thickened. Remove bay leaf and thyme stem; stir in pepper and green onions. Stir in pasta until coated.
5. Coat a 16-cup (4 L) baking dish with cooking spray for easy cleanup. Turn pasta mixture into dish. Smooth top and sprinkle evenly with curry crumbs. Bake for 20 to 25 minutes or until a knife inserted into the centre feels hot when removed. (If crumbs are getting too brown, loosely lay a piece of foil overtop.) Serve immediately.
6. Cover and refrigerate leftovers for up to 2 days. Reheat, loosely covered, in microwave on medium power until hot.
Have a great day