Classic comfort food on cold and rainy day.
Organic macaroni, extra sharp Vermont white cheddar, extra sharp Wisconsin yellow cheddar, caramelized onions, heirloom garlic, smoked ham, roasted poblano peppers and local, pastured half & half. Seasoned with sea salt, black pepper and Piment d’Espelette, topped with fresh breadcrumbs and baked until golden brown and bubbly..
This a journal describing my efforts to eat a healthy, interesting diet on a reasonable budget. The focus here is primarily on sustainable, fresh whole foods.
No professional photographers or copy writers, nothing for sale, no paid product reviews. Just me, an iron skillet and a cheap camera.
Eat as if your life depends on it! ™
ren @ EdibleAria . com
FDA Recalls (hardly a day goes by)
Elizabeth said,
December 4, 2011 at 8:10 pm
I rarely miss gluten and dairy, but now is one of those moments!
Ren said,
December 4, 2011 at 8:14 pm
Thank you, Elizabeth! You could make this gluten-free, but dairy-free would be tough :-)
Terrence said,
December 5, 2011 at 11:04 am
That’s sounds & looks amazing. I put a fork up to taste a bit but my monitor interrupted me.
Ren said,
December 5, 2011 at 11:34 am
Heh. Thanks, Terrence!
Elizabeth said,
December 5, 2011 at 12:31 pm
Thanks, Ren. That is exactly what my husband said–”make a gluten-free version for me and the boy” I’ll just make it for them and then go out solo for sushi!