Sum Yum
Image Cred: unknown
Today is National Macaroni Day, but in my world really every day is macaroni day. Even if when it’s not in my belly, it’s in my mind (and my heart?). It is the supreme. It is the go-to. It will never disappoint. Don’t waste your breath marketing with “for grown ups” or “just like homemade” to get my attention. Save your ultra-deluxe-baked-healthy-southern-creamy-all-the-adjectives, not because of any specific standards, but because I don’t have any standards. I’ll just take it, dressed up or dressed down — processed, pretty fresh, really fresh, left over, hot, cold.
An American staple, as an established cheap and convenient crowd pleaser, it’s one of the first things I learned to cook. It’s a great gateway to get comfortable in the kitchen, but also as a vehicle for many other parings or as a veggie cloaking device. My personal favorite form is with brisket or baked with paprika. What’s yours?
SIDE SERVINGS:
Earliest known recorded mac recipe [Smithsonian]
Holy macaroni, our bible around these parts - The Mac & Cheese Cookbook [Penguin Random House]
Who knew — Yankee Doodle penguin [Biological Diversity]
Calorie free noodle doodle [Wallpaper Download]
Where I draw the line - it’s pink [cnet]
What I might wear — advanced crafts [Refinery29]
Record setting eating in a seating - 2.14 secs for one box [Record Setter]
Too much of a good thing - 17 years as number 1 [Vice]
