Sunday, July 27, 2008
The Milk End of the Macaroni
Back when we were counselors at China Lake Baptist Camp, my friend Randi Lynn and I had a little saying: "Sorry, looks like you got the milk end of the macaroni." We used this on macaroni-and-cheese night in the dining hall, when the last camper served got more noodle and whitish liquid than actual cheese. Similar to getting the short end of the stick, if you will.
That type of situation is what I was trying to avoid tonight when I tried a new mac and cheese recipe from Cook's Country, an excellent source of comfort food, mom's-home-cooking type recipes.
Unfortunately, I had trouble at the other end of the spectrum: not enough milk. The recipe called for three cans of evaporated milk. Not one for reading recipes too awful closely prior to starting the actual cooking, I only had one can. So I improvised. By adding regular milk. Which, you guessed it, made it pretty runny.
I think I was too hard on the cooks at China Lake.
The food: Cook's Country mac and cheese
The verdict: Can someone hand me a spoon for all this milk, please?