The Weekly Whisk - 3/23/20

Musings from a foodie…

Comfort food at its best comes into the forefront in times of crisis.  The other night – as we sheltered in place – Suzanne asked if I could manage dinner.  I replied, “Absolutely.”  I looked in the cupboard and decided that it was going to be a makeshift dinner.  So, after pondering the contents of our cupboard, I came to an aha moment where I thought of my Mom – and, went about creating “Italian Pasta Casserole” [* * * * * ]. Basically, it’s a mix of sautéed hamburger, marinara sauce, diced tomatoes, mushrooms and cheese – not just cheese but LOTSA cheese.  It’s a very special mix of any kind of cheese you can find.  The gooier the better.  So, I put together American, Gorgonzola, Mozzarella, Cheddar and left over “Mexican Mix”.  There was almost more cheese than other ingredients but boy what a wonderful gooey reminiscent experience.  The good part is that I made so much of it that we will have at least 3 more dinners of Italian Pasta Casserole.  BTW – the menu is flexible.  Mix as

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