Today, if I do nothing else, I am going to prepare the kasha varnishkes. Actually, I've already done something else - popped the defrosted pork loin roast in the oven - so I definitely have to do the kasha. I've been having kasha cravings, and those cannot be denied. This is one of those dishes I grew up with, totally Ashkenazic Brooklyn Jewish cooking, and I make it just as my grandmother did, because she rocked this dish.
Speaking of good smells, I had some aromatherapy today and it was quite relaxing. Now, I like essential oils, my favorites being lavender and ylang-ylang, but I am here to tell you that the best aromatherapy is no further than your herb garden. Oh, you don't have an herb garden? You might want to rethink that - you can grow them in pots on a window sill, unless you have a cat. Cats love herbs, and not just catnip. Cats knock over potted plants, just because they can.
Here's another recipe from this weekend's cooking marathon:
Cheatin' Cheese and Macaroni
Preheat the oven to 350 degrees. Put 2 tablespoons of butter in a deep aluminum pan and put the pan into the preheating oven to melt the butter. Cook the elbow macaroni according to package directions, rinse and drain well. In a large bowl, combine the cooked macaroni with the feta, ricotta and sour cream. Set aside.
Pour the cheese sauce into a medium saucepan. Add half of the heavy cream to each sauce bottle, put the lids on, and shake well. Pour the contents of the bottles into the saucepan. Bring up the heat; add the shredded cheddar, pepper jack, and mozzarella cheeses and stir until melted. Combine the macaroni and the cheese sauce, and scoop into the buttered pan.
Generously top the macaroni with the fried onions and pour the melted butter over the onions. Bake in the oven for 20 to 30 minutes, until the onions are uniformly well-browned.