I very nearly prepped too close to the sun last week. While you might have seen Labor Day as an opportunity to go to the lake, barbecue with friends, shop online, or as a small window to rest and couch rot, I woke up and thought, oh Hell yeah, nothin’ to do today but COOK!
It’s not like I hadn’t done my regular two hours of work on Sunday; I had. But I went for it anyway, I went for it so hard that I got ahead of myself and made more than seven days worth of ingredients. And I must have been tired and sloppy toward the end because I skipped one of my favorite steps: aggressively labeling (ahem, noting contents, drawing faces, writing strongly worded notes to E about what he can and can’t consume) everything. Which is how, reader, I found a mystery container of orange goo behind the soy milk this morning, just starting to split and sweat, but not yet smelling rancid.
When the coffee hit I remembered! It’s for mac ‘n’ cheese! I bought elbow macaroni for this exact moment! As far as I can recall, the mystery substance is about 4oz each silken tofu, creme fraiche and roasted honeynut squash pureed with a clove of garlic and some Pecorino. Later I’ll thin it out with pasta water and a pat of butter, then add quite a lot of sharp cheddar. Into my yellow baking dish and under the broiler until bubbly brown. On the side, Thoughtless Salad— quickly becoming hyperfixation salad.