It’s hard to believe that I’m in such a good mood given the way I started the day (image below). I’ve gone from working to prove someone was wrong
on the internet in politics (see here and here) to getting a lot of work done on clearing scenes to tackling the complexities of multiple author imports on WordPress to having a meaningful conversation with my co-author and on to a Grammy-recipe of cheese sauce on, well, everything (i.e. chicken, cauliflower, pan-fried potato rounds) followed by giggles in a poly chat space.
Oh yeah, and I took my vitamins, I’m on my seventh glass of water plus a mug of pumpkin spice tea, and I dealt with some personal responsibilities with scheduling time for others that I’d been putting off. Weight: 259.2. Not bad for day 3.
Tomorrow: Take Daughter to her clay animation class. Free clay animation class. Blessings all around.
Grammy’s Cheese Sauce
(which I don’t make very often, just look at the dairy content!)
2-3c. whole, organic milk
1c.+ cheddar cheese (only if you want a cheddary cheese sauce; can be made with almost any cheese that melts)
Make a roux by melting the butter in a small pot and mixing in the flour until it’s smooth (no lumps). Add milk and stir constantly on med-low until hot. Add in shredded or crumbled cheese, stir until cheese is fully melted. Serve immediately on anything you like.
NOTE: Shred your cheddar! It may seem like a lot of work, but trust me, it takes a lot less time and effort than waiting for cheese cubes to melt in warm milk. Also, the above portions are estimates only, I didn’t actually check my recipe card to make the sauce this evening, and I didn’t check it before posting here. I didn’t use measuring tools, either. These are guesstimates. Ahem.
TIP: Make extra, save extra for later, and chop up jalapenos or green chiles (I like poblanos best) and store it for a nacho treat later. Great on whole black or pinto beans, too.