tAfter the wild success of the banana bread, I was back into cooking. The next day I went to my favorite produce market and picked up a nice quart of blueberries with the intent to make muffins. Instead, I decided to make Blueberry Cobbler which I had made a number of times last summer. The recipe I use is fabulous and is from America's Test Kitchen 1996 Cookbook. It can also be found on the ATK website, but you have to have a membership to access it (current season recipes are free, back recipes require a paid subscription). D and I finished off the cobbler pretty fast, and I ended up making another one a week later with wild Maine blueberries which we brought to his cousin's house.
On Labor Day, I set to work cooking again. Two women in my newcomers club had recently had babies so I wanted to make meals for them, and also to start stocking my own freezer. I chose to make Macaroni and Cheese because pretty much everyone likes it (and it's usually a hit with toddlers, which both of these women have). I use the recipe from Barefoot Contessa Family Style. It's a classic baked mac and cheese with a white sauce and bread crumbs on top. It's delicious and freezes well. It's very similar to the mac and cheese my mom makes, though I think she usually uses just cheddar. I do about 1/2 cheddar and 1/2 gruyere, sometimes emmentaler. Really whatever cheese is available works--I haven't done this, but it's probably really yummy if you use all of the bits and pieces of cheese leftover from a cheese platter after a party!