Growing up in the Chicago area we were used to bad winter weather. We never got off of school. Never. All of our schools were in walking distance, there were no hills, and the Public Works had the streets cleaned up with the first mention of snow. There was really no excuse not to show up.
I live in Cincinnati now and things are drastically different. The weather people LOVE to talk about the winter weather. Yesterday was the start of a winter storm here in Cincy. It is the talk of the town. No Today Show because the four hours of local news took over the airwaves to talk about how it is still snowing! My sister was shaking without her daily dose of Matt and Meredith…and of course she can’t go a day without seeing her love, Willard Scott.
I have to admit, this is a bad one. Snow, then rain, then freezing rain, then hail, and now more snow. My husband is out of town this week, so I came up to my Mom’s house on Monday. I have been stuck here ever since.
I guess “stuck” is not the appropriate word. I am lucky enough to have people to talk to during this inclement weather. I can just imagine that if Quinn and I were stuck in the house for three days alone, it might be a bit like the movie “The Shining.” No death or killing, but a bit of madness. Maybe some ghost twins taunting me down the hallway. Who knows?
So here we are in Loveland, Ohio. It is really quite beautiful. The snowflakes are huge, there are icicles hanging from every branch every tree. It is like an Ansel Adams photo taken in suburbia.
I am still in my pajamas, my daughter is watching the Muppets Take Manhattan, and my mom is doing her puzzles. The weather may be a pain, but I really have to be thankful for a lazy snow day.
My mom made one of our favorite winter meals for us yesterday. A recipe given to her by a good friend in our old neighborhood. Perfect meal for a snow day!
Mrs. Martin’s Mac & Cheese
1 lb box of medium shells
2 8 oz wedges of Asiago cheese
8 Tb Butter
2 Tb finely minced onion
4 Tb Flour
4 c whole milk
1 1/2 c Italian breadcrumbs
1 tsp Pepper
Cook shells according to package directions.
Preheat oven to 350 F.
Shred Asiago Cheese.
In a medium sauce pan, melt 4 Tb butter and saute onions.
Make a roux by adding flour and stirring until smooth. Add milk and stir until roux is liquid is smooth and thick. Season with pepper.
Spray a 9″ x 13″ pan with cooking spray.
Pour a 1/4 cup of the sauce on the bottom of the pan and spread out evenly.
Layer half of the noodles on the liquid.
Sprinkle half of the cheese over the noodles.
Layer the remainder of ingredients in the same order.
In a medium bowl, melt 4 Tb of butter in the microwave. Add the breadcrumbs and stir until they are moist with the butter. Place breadcrumbs on the top layer of the mac and cheese and spread out evenly.
Cook for 45 minutes or until hot and bubbly.