Fourth of July!!

Hello Everyone! I hope you all had an amazing and relaxing holiday weekend, exceedingly patriotic or not, having a three day weekend is always a blast. This particular Fourth of July was heralded by a heat wave here in Southern California and made for a stereotypical California weekend spent with friends, at the barn, at the yoga studio, at the pool, and eating fatty mcfatfat foods. Not only Independence Day celebrations took place this weekend, but also Smash’s mom celebrated a very special birthday that I was lucky enough to be a part of 🙂

My actual Fourth of July I spent with London and her boyfriend at The Menag (see “where’s the beef?”), hanging out with various animals, swimming, and cooking! We enjoyed my very special guacamole – you will NOT be getting that recipe, sorry folks. But let me tell you, you haven’t had guacamole until you’ve had guac made by someone who grew up on an avocado or hard! Puffy Cheetohs and Coors Light were also in evidence – though our Coors didn’t pass the bar exam. ha. ha.

Dinner was the most carb-heavy American meal I could dream up and scrounge up from the generously stocked fridge and pantry, which London was given specific instructions to each as much as we could! So we did.

1) Corn on the cob – shuck, boil for 10 minutes, doctor up with your favorites, enjoy, floss
2) Baby artichokes were a fail for some reason, BUT normally boil until tender, dip, leaves, enjoy
3) Baked potatoes – preheat oven to 400, wrap scrubbed potatoes in foil, place on oven rack, bake for 40 minutes until easily pierced with a fork, doctor up, enjoy
4) Pea salad – see previous post. Even Mr. London enjoyed a bite and he’s an extremely picky eater
5) The crown jewel, macaroni and cheese!!

Wingin’ It Mac and Cheese
Ingredients:
1 lb whole wheat pasta
1 can condensed milk
1 tablespoon vegetable bouillon
1/2 onion, grated
16 oz of whatever cheese you have – we used cheddar and gruyere
Parm to top
1 teaspoon nutmeg
1 stick butter – yup the whole thing, ‘Merica
1 Tablespoon flour
Leftover yellow squash, steamed

Preparation:
1) make pasta according to package directions, set aside
2) melt butter, satuee onion, whisk in flour until it turns golden brown
3) whisk in veggie bouillon and nutmeg
4) whisk in condensed milk and bring to a simmer, almost a boil
5) turn off the heat, add the cheese and stir until well combined
6) dump in the pasta and stir till coated
7) line the bottom of a casserole dish with squash, smother with the Mac and cheese, top with Parmesan
8) stick in the oven already heated from the potatoes (or in at 350) for 5-10 minutes
9) enjoy!! Then start working out the next day 😉

20110706-125818.jpg

I had another motive for this meal to be bad for you, I’m starting a Wellness Cleanse on Friday night, so get ready for lots of dairy-, gluten-, soy-, processed-, alcohol-, and (supposedly) salt-free recipes! You never know, it could be just the thing to get into bikini shape 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s