Edibles in Pixels
Taking photos of every meal is just getting outta hand, so I think I’ll post photos of food weekly instead of daily. I would have more photos to share this time, but I erased a whole bunch off of my camera after I thought I had successfully uploaded them to my computer. They’re now lost forever. 
Lunch : Lydia’s Lazy Mac-n-Cheese (recipe below)
with Green Gulch Farm Salad Greens & Rechiuti’s Fleur de Sel Caramel
(Nikon D60, digital SLR)
Breakfast : Primavera’s Bohemia Beer Battered Fish Tacos
(Samsung Rant Cellphone)
My lazy mac-n-cheese is an old stand-by for lunches and even as a side dish for dinner sometimes. It’s quick and easy to make, and both kids and adults gobble it up. I’ll give you the main ingredients and processes, and you can tailor this recipe to your preferences.
Lydia’s Lazy Mac-n-Cheese
Bring a pot of water to a boil and season with salt. Add a short pasta (like Tinkyada’s brown rice shells or elbows) to the water and stir. While the pasta is cooking, grate a generous mound of a hard cheese (like Parmigiano-Reggiano or Pecorino-Romano) with a microplane. When the pasta is al dente, drain the noodles, reserving a small amount of liquid in the pot. Stir in either butter or heavy cream into the pasta and then add the grated cheese. Season with salt and freshly ground black pepper and serve immediately.
I use brown rice pasta because it’s gluten-free and easier to digest. I use high-quality cheeses because they’re more flavorful than the stuff you get in a tall, green container. And I use a microplane because the delicate shreds of cheese melt effortlessly into the pasta, without the need to make a bechamel.
When I make mac-n-cheese I usually like to pair it with a salad dressed with my shallot vinaigrette because the acid in the dressing cuts through the richness of the cheesey pasta. Again, tailor the amounts and ingredients to your liking.
Shallot Vinaigrette
In a jar that has a lid, add a small dollop of Dijon mustard, red wine vinegar, olive oil, finely minced shallots, salt, and pepper. Secure the lid on the jar and shake until well mixed. With a large spoon, drizzle the vinaigrette and some of the shallots over a bowl of greens and toss with tongs. To really infuse the dressing with the flavor of shallots, make the dressing a day or two ahead.
