I grew up always hearing the argument of whether it was “sauce” or “gravy” – One being without meat (sauce), and the other with meat (gravy). As an adult, I have slowly been moving toward being 100% vegetarian. Don’t get me wrong, I do love a good cheeseburger, but it is healthier to cut most meat from your diet. I also find it hard to find fresh quality meats anymore. It’s a shame really. This week I wanted to feature what could be a hearty sauce to go along with your favorite kind of pasta, or eaten alone as an entree.
I’ve heard quite a few times lately how “hard” macaroni and cheese is to make, or how “time consuming” the process is. I usually ask what kind of mac & cheese they are used to making or eating, and for the most part if it isn’t that heavily processed “easy mac,” it’s a variation of some southern recipe of mac & cheese. I can’t stomach either kind. The easy mac usually makes a not so easy and quick exit, as does the heavy, and greasy southern style option. >Shudder< I offer you a simple, anyone can do it, style that is cost effective, can be decreased or increased depending on your needs, and easy to customize to your preferences.
This week we take a yummy adventure into the world of drinks! We recently passed National Margarita day and I wanted to share my favorite way to make this drink. I know there are various mixes out there that you can grab along with a bottle of tequila, but I have found those mixes don’t keep very long, even when you store them in the fridge.