Tuesday, March 25, 2014

It's the fifth day of spring and it's SNOWING. This does not make me happy.

I'm in the home stretch of finishing my book, but since Spring Break is over, I can't spend entire days at my desk writing like I did last week. I'm almost twitching to get back to work, but I have to do school so I can, you know, finish fifth grade. You could say I'm going through Writing Withdrawal. (Is that a thing...?)

This week I will probably be spending more time at the sewing machine than the typewriter. I have a bunch of fabric for pillows in my room that I need to make, and also I need to start working on my Easter dress. I usually don't like wearing dresses and things like that, but I make an exception for Easter and sometimes Christmas. This year my Easter dress will be really geometric and modern. I found some cool green, navy blue, and white fabric on sale at JoAnn's that I had no idea how to use but I just couldn't live without it, so we decided to make a dress out of it. Let's hope it turns out well; I don't have much sewing experience.

Since it's so cold and nasty out, I thought I'd share a warm, creamy recipe.

World's Best Homemade Macaroni and Cheese

Ingredients

-1 pound elbow macaroni
-Milk
-4 to 5 slices American cheese
-shredded Colby Jack cheese

Directions

Fill a saucepan with water. Bring water to a boil. When the water is boiling, dump in the macaroni. Cook macaroni according to package directions. Drain macaroni, set aside. In your saucepan, pour enough milk to thinly cover the bottom of the pan. Put in cheese slices. Stir until the mixture is smooth and creamy.  Pour in hot macaroni and stir to coat macaroni with cheesy mixture. Sprinkle shredded Colby Jack cheese on top and serve.