Schilling S.D.

7 p.m. – La Mesa, CA

Going to college and having roommates, blends people into families of their own choosing. You learn about yourself and others from the comfort of your own home. You fuse family recipes together and meld traditions to produce new ones.

Phil & I were welcomed into a loving, young household last night.

We had toasted crostinis with chevre and a homemade orange marmalade, an heirloom tomato salad with garlic balsamic dressing and the main course: a macaroni and cheese dish with spinach and diced prosciutto.

One of the roommates, a pastry chef, promised us homemade bread panini’s & cupcakes upon our next visit to the great desert by the sea, San Diego.

Angela’s Mac’n’Cheese Recipe:

1 lb pasta of your choise (small), boiled and drained
2 cans evaporated milk
3 cups shredded monterey jack
3 cups shredded aged white cheddar
1 cup parmesan, grated
2 sticks butter
1 bunch of spinach chopped
1/2 lb cubed pancetta or prosciutto, lightly sauteed/crisped
4 cloves of garlic, diced and sauteed

Arrange the ingredients, minus the milk, in a baking dish by layering cheeses, pasta and other ingredients, rhythmically. Dress the baking dish with the milk, by pouring it over the top of the pasta and cheese mixture. Bake at 350 degree for 30 minutes and then remove from oven and let rest for thirty minutes before serving.


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