Page Scrawler Posted January 29 Author Posted January 29 4 hours ago, clochette said: Bonjour Pagey how are you and the fam? We're doing well, thanks. I'll be making Croque Monsieur au gratin for dinner. Pasta and bechamel with Gruyere cheese, nutmeg, onion, and ham, topped with croutons and baked in the oven. 4
Albert1434 Posted January 29 Posted January 29 We had for dinner Crunchy Mahi-Mahi with Spicy Mango Salsa and coconut rice! so good ! 2
Popular Post Headstall Posted January 29 Popular Post Posted January 29 I actually finished a chapter I had started before I got sick! My hands are trembling and I feel weak, but it was worth it. 6
dughlas Posted January 29 Posted January 29 1 hour ago, Headstall said: I actually finished a chapter I had started before I got sick! My hands are trembling and I feel weak, but it was worth it. While I applaud your accomplishment please for the love of all things holy and Drewcifer do not tax yourself over much. Your enthusiasm sometimes leads to faulty judgement and you can just "chair" any argument on that. 5
dughlas Posted January 29 Posted January 29 3 hours ago, Page Scrawler said: We're doing well, thanks. I'll be making Croque Monsieur au gratin for dinner. Pasta and bechamel with Gruyere cheese, nutmeg, onion, and ham, topped with croutons and baked in the oven. Recipe, if you please. 1 4
Page Scrawler Posted January 29 Author Posted January 29 (edited) 37 minutes ago, dughlas said: Recipe, if you please. Spoiler Croque Monsieur Mac & Cheese Prep time: 15 mins | Cook time: 30 mins | Serves: 4-6 Ingredients The Base Pasta: 1 lb (450g) dried Cavatappi or Cellentani (the curls hold the sauce best) Ham: 1.5 cups thick-cut smoked ham, diced Onion: 1 medium yellow onion, finely diced Butter: 4 tbsp (for the roux and sautéing) The Mornay Sauce Flour: 1/4 cup all-purpose Milk: 3 cups whole milk (room temperature prevents lumps) Cheese: 3 cups shredded Gruyère (reserve 1 cup for the topping) Seasoning: 1 tsp Dijon mustard, 1/4 tsp ground nutmeg, salt, and black pepper to taste The Crunchy Topping Croutons: 1.5 cups sourdough croutons (crushed slightly) Butter: 1 tbsp melted Instructions Prep the Pasta: Boil the pasta in salted water until just under al dente (about 2 minutes less than the package says). It will finish cooking in the oven. Drain and set aside. Sauté the Aromatics: In a large Dutch oven or heavy pot, melt 1 tbsp of butter. Sauté the onions until soft and translucent (about 5 mins). Add the diced ham and cook for another 2 minutes just to brown the edges. Remove ham/onions from the pot and set aside. Make the Roux: In the same pot, melt the remaining 3 tbsp of butter. Whisk in the flour and cook for 1–2 minutes over medium heat until it smells slightly nutty but hasn't browned. Build the Sauce: Slowly whisk in the milk, a splash at a time, ensuring no lumps remain. Simmer until the sauce thickens enough to coat the back of a spoon. The "Croque" Flavor: Turn off the heat. Stir in 2 cups of Gruyère, the Dijon mustard, nutmeg, salt, and pepper. Whisk until smooth. Combine: Fold the cooked pasta, onions, and ham into the cheese sauce until every noodle is coated. Bake: Pour the mixture into a greased 9x13 baking dish. Top with the remaining 1 cup of Gruyère and the sourdough croutons. Drizzle the melted butter over the croutons. Finish: Bake at 400°F (200°C) for 15–20 minutes, or until the sauce is bubbly and the croutons are golden brown. Edited January 29 by Page Scrawler 4
Popular Post Headstall Posted January 29 Popular Post Posted January 29 2 hours ago, dughlas said: While I applaud your accomplishment please for the love of all things holy and Drewcifer do not tax yourself over much. Your enthusiasm sometimes leads to faulty judgement and you can just "chair" any argument on that. Duly noted, bro. I had a phone appointment with my doc yesterday, and he said I should move around more than I have been now, and that sitting up three or four times a day for five, ten, or twenty minutes will help expand my lungs. I know I need to build myself up, and that it can't be rushed. 7
Bucket1 Posted January 30 Posted January 30 20 hours ago, clochette said: @Bucket1 did you get your car back?? Yes they found it, did the service and I have it back 5
chris191070 Posted January 30 Posted January 30 2 minutes ago, Bucket1 said: Hey Chris Friday afternoon here and it’s a bit warm. It cold and wet here in the uk 3
dughlas Posted January 30 Posted January 30 4 hours ago, Bucket1 said: Hey Chris Friday afternoon here and it’s a bit warm. 4 hours ago, chris191070 said: It cold and wet here in the uk Still the wee dark hours here with temp at or just below freezing. They' re forecasting snow on the beach this weekend. Amount yet tbd. 3 1
spike382 Posted January 30 Posted January 30 Well we’re finally past the ice, for the moment anyway. now it’s just really cold and dry. 4
Albert1434 Posted January 30 Posted January 30 Tonight were having for dinner Chimichurri Chicken & Veggie Wraps with tzatziki sauce. 3
clochette Posted January 30 Posted January 30 (edited) 14 hours ago, Bucket1 said: Hey Chris Friday afternoon here and it’s a bit warm. B, it's not nice to brag It's cold, grey and wet here... Edited January 30 by clochette 2 2 1
Bucket1 Posted January 31 Posted January 31 19 hours ago, clochette said: B, it's not nice to brag It's cold, grey and wet here... Not bragging, it’s 39C tomorrow and 40C on Monday, high 30s for the rest of the week. The heat is pretty normal this time of year, it was always toasty when school went back 4
Popular Post Headstall Posted January 31 Popular Post Posted January 31 Hello, friends. 500 words of a new, pivotal chapter, but I am already worn out. I can hardly move my neck, and my back is soaked with sweat. Been put on probiotic pills to combat the damage the antibiotics did to my bowels. Hopefully, I'll be able to stop complaining to you guys in a week or two. 7
Page Scrawler Posted January 31 Author Posted January 31 1 minute ago, Headstall said: Hello, friends. Take care, Gary. 5
dughlas Posted January 31 Posted January 31 2 hours ago, Headstall said: Hello, friends. 500 words of a new, pivotal chapter, but I am already worn out. I can hardly move my neck, and my back is soaked with sweat. Been put on probiotic pills to combat the damage the antibiotics did to my bowels. Hopefully, I'll be able to stop complaining to you guys in a week or two. 4
Page Scrawler Posted January 31 Author Posted January 31 A quote from Max: Q: Why do writers always feel cold? A: Because they're always surrounded by drafts. 3 2
Bucket1 Posted February 1 Posted February 1 14 hours ago, Headstall said: Hello, friends. 500 words of a new, pivotal chapter, but I am already worn out. I can hardly move my neck, and my back is soaked with sweat. Been put on probiotic pills to combat the damage the antibiotics did to my bowels. Hopefully, I'll be able to stop complaining to you guys in a week or two. 5
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