A quick snapshot of the delicious smoothie, previously mentioned:
This sunday, to celebrate Sarah's completion of the GRE, and my 75 miles on the bike (over 2 days), we went to the Noble Fir to drink our favorite dry cider, the Julien, and devour some small plates. Pictured here, from left: Seasalt & Honey Cheddar, St Andre Triple Cream, Marinated Artichokes, Lentil-Sage Field Roast, & Duck Pate.
Not kidding when we say it's our favorite cider. For three people, we left with two growlers full, and then a growler of one of my favorite beers (Russian River's Damnation):
And finally, the best Mac I've ever had, let alone made:
If you want to try it at home (and I think you do):
Boiled the shells in salted water until done, and put pan baking pan. Toss with olive oil.
In a saucepan, heat olive oil. Put diced onions and minced garlic into the pan and soften. Toss in sliced mushrooms til they soften. Add broccoli florets and cook briefly, until al dente. Then add sliced prociutto.
For the kicker, you add chevre into the saucepan. Stir, on heat, until the chevre melts into a cream concoction, coating the veggeis. Pour the whole filling over the noodles. Mix it in with the noodles so the filling and noodles have even dispersal. Then top with shredded Rosemary & Olive Oil Asiago (or some other such cheese). Bake in oven at 350 for approximately 10 minutes. (I used this time to do the dishes, of which there were very few. )
After it's done baking, scoop some onto a plate, and sprinkle a little cracked black pepper.
This meal, meant to simultaneously fuel me up the week before the century, and be super cheap after spending too much money at The Noble Fir, ended up being not only the best Mac N Cheese that I've ever made, but that I've ever had. On top of it all, it cost $18 to make for about 6 servings. $3/meal=awesome.