M&C Attack!

Aiyiyi...I did get up and exercise by it wasn't easy after the macaroni and cheese extravaganza last night. As mentioned yesterday, M was coming over last night and I had some surprises in store for her birthday. The big surprise was making two different versions of macaroni and cheese -- one rather inexpensive and the other was a dairy farmer's dream with 5 different kinds of cheese.

I didn't get pictures as I was too caught up in the cooking, but M did some filming and I can't make any promises but there is a possibility that this footage may be available for your viewing pleasure at some point.

In the interest of both glamour and science, there was a sparkling chardonnay tasting as well. This doesn't happen often, but that bottle of bubbly didn't cut it with either of us and was poured down the drain. A delicious bottle of fume blanc saved the night though!

And, I think I've discovered something new: The Cheese Hangover. Ironically, cheese is named as a hangover cure -- check this out . So, if I eat more cheese, will this cheese hangover go away?

We will bring you the macaroni and cheese recipe that we like the best. I'm not holding out on you. It's not quite ready yet. This is one of the interesting things about using other people's recipes: a lot of times they need a little tweaking. If you read my other post about the m&c project, you know that I looked at a number of recipes before embarking on last night's feast. After making both versions, both M and I felt that further improvements could be made. We made some changes on the fly last night, but still didn't feel that the finished products delivered the right levels of taste and fun. So, hang in there with us a little longer on this one.

Food & Kisses, GiGi

Researching Macaroni and Cheese

I'm sitting here surrounded by a baker's dozen of cookbooks.

Thus commences the research on the Food & Kisses Macaroni and Cheese Episode. You see, gentle readers, the Glitzy Gals here at Food & Kisses are launching a production company aimed at bringing our glamourous kitchen style to the world via the Internet.

So, here I am, up too late with a large stack of books sitting next to me. Feeling content and overwhelmed at the same time. I know I should go to bed, but what treasures I have already discovered...

Pam Anderson's "The Perfect Recipe" had me ordering up a copy of John Thorne's "Simple Cooking" within five minutes of starting my research. I may have owned that book at one time and lost it in the shuffle of many moves back in the 1990's. In any event, I remember the book is classic and well, what the hell, when I already have about 800 cookbooks.

I will let you in on a secret that I've already discovered: forget what you thought you knew about macaroni and cheese. The really good stuff isn't made the way you would think at all. Can't let the cat too far out of the bag right now though. Alternatively, I've stumbled upon a trick using the boxed stuff that I'm going to try -- It's somewhat outrageous. Don't know if that will make it past the editor, but I think it's important to come at this from a variety of angles. Hopefully it will because I know some of the viewing audience isn't going to make the leap to the lobster/truffle/cognac version!!

Nitey-Nite -- Food & Kisses, GiGi