I'm still getting used to my new double oven, which came without instructions.
So when I tried to make a frittata, I wanted to use the broiler to brown the top. But instead I burned it all entirely black.
And I thought, "Well, that's an hour's worth of cooking and food wasted. Or....I can take off the burned top and treat this like a kind of strata."
Eggs, veg, cheese. It didn't look great but the underneath tasted fine.
My thought was, "You know what fixes just about anything? A good cheese sauce."
Now it turns out that Bi-Rite makes latkes you can buy before Rosh Hashannah. Which I did.
So if you're thinking, "If you took that strata and those latkes and you covered them both with a gorgeous, savory, chedder-y sauce that'd probably taste pretty good."
And you would be right.
In conclusion: Cheese sauce.
Normally this would be TCG’s night to take ltc to karate, but they have Krav instructors guest instructing today. So, I had to tag along.
I am suddenly sad that my veggie-tastic stir fry doesn't have cheese sauce.
I also had no cheese sauce for my turkey burger. Tragic, in retrospect.
Our dinner was BBQ chicken and a broccoli/cauliflower mash, sans cheese sauce, which clearly was an error in judgement.
I took my leftover cheese sauce and put it on my roast beef sandwich and guess what? It was improved to the power of cheese!
Which is a mighty power indeed.
...the power of cheese!
Reminds me of the series of commercials in the late '90s.
e.g. [link]
I did not have cheese sauce but I DID host a Blind Butter Battle this evening! We had 8 butters and tasted them all and guessed which was which! Only one of us got it right, I had all but two were switched. (Yes, I’m the one that plated and numbered them but I forgot what I did immediately). Generally the fancy CSA butter was best snd Kerrygold mostly the fave after thst, though one went Finlandia and one liked the goat butter. Plugra and the Safeway brand “European style” butter were next and the plain Trader Joe’s best only the “vegan butter”
