Sunday October 9, 2011 at 2pm, The Jeffrey Arnold Foundation is performing a Franz Liszt concert. I went to the last concert in July, and it was fabulous.
Saturday October 8, Lampasas Herb and Art festival on the square. Last time I went it was a great way to spend the day. There is a good German restaurant downtown and wineries just outside of town.
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It looks like a lot of the seeds I planted last weekend have germinated. I’m seeing little green tops everywhere – very exciting (I’m pretty easy to amuse!).
I’m afraid to say this too loud, but I do think fall is finally here. One of the great things about that is I can use my oven more, and then there’s all the great fall, winter foods like stews, soups, potato casseroles, all kinds of root vegetables, greens, hearty pastas and mac and cheese. Now that I’ve made myself sufficiently hungry, let’s do mac and cheese.
Sure there’s a lot of recipes that use different cheeses and I’ve made some of those, but still none as good as my old standby, Velvetta. Cheeses like cheddar, Gruyere, Colby, etc. just don’t stand up to the baking process, they separate. Yes, we like our mac and cheese baked. I’ve used this recipe for 20 years and it still is a big hit with everyone that tastes it, especially my father-in-law. If we have any kind of get together, he works it into the menu somehow!! I don’t make it on a regular basis, and when you read the recipe, you’ll know why. One of my husband’s favorite meals is meatloaf, mac and cheese, and greens or green beans (we’ll be getting to meatloaf soon).
Oh, you know, I’ve never talked about pasta brands. The kind of pasta you use does make a difference. Barilla and DeCecco are the best and most readily available. Occasionally, I find a great specialty Italian brand at Big Lots or Marshalls. In the grocery stores in Italy, there are whole aisles of pasta, a good bit of it Barilla.