Food.

Since I’m so busy at work I don’t have time to ruminate on any of the darker corners of my life or the world’s issues today, here’s another installment in my evolution into Martha Stewart’s grubby and less able little sister; the one who never left the shitty house in New Jersey, who drags one leg behind her and who can’t function if there are more than 5 ingredients involved in a recipe, one of which had better be cheese … but who still has the same dishes they both inherited from their mom.

So last night we had a friend over to dinner, and I made macaroni and cheese. I know; that doesn’t sound particularly thrilling, and in fact R. tells me that in one photo I took of the finished product, it looked like vomit. You be the judge:
















It may look weird, but I’ll tell you what: it tastes fabulous, it’s perfectly appropriate for a mid-week, casual dinner with friends, and there is nothing easier to make. This is important when you have one of these to deal with as well:




















Here’s the recipe.

Macaroni and Cheese

16 oz. rigatoni
16 oz. cottage cheese (I use 1%)
12 oz. sour cream (non- or low-fat)
16 oz. shredded cheese (cheddar or a mix)
1 egg, beaten

Cook rigatoni according to package directions. Cool. Combine all ingredients, reserving a little cheese to sprinkle on the top. Spread in a 9 x 13 casserole dish, sprinkle with cheese, and bake at 425 degrees for 25 minutes.

As you can see, Thomas also enjoys a little get-together, as evidenced by this picture of him reclining on the table after dinner.