My mom helped write the first two, and then she passed. Writing the books has been a really great way for us to carry on our folks. What has it meant for you to work on another book with her? You mentioned working on the book with your sister. It's got you covered from breakfast to dessert and everything in between. What are we." So it's a little bit of everything. I can't believe we haven't put this in a book. It was fun to go through my sister and my trove of recipes and go, "Oh my gosh, I've been making this for 10 years. It was fun to do the deep dive and find the recipes. And I think my confidence just builds and builds and builds. And now, all this time later, it's just fun. I guess I was a late bloomer and it really kind of was the start, for me, of a sense of accomplishment, that you could do something yourself and then it would turn out well. And it tastes like hers and it wasn't hard to do. She really taught me how to cook over the phone, because she gave me recipes for some of her basic dishes, like her Sunday roast beef rice and gravy that she made every Sunday or potato salad, just things that were simple ingredients.Īnd when I made them and they turned out, I just cried, because it was like, okay, I can make it. And so, I remember calling my mom and asking her how to make something. I missed my family and I missed the food. I was eating a lot of fast food and I really was homesick. I came to Nashville and college, and I was living in an apartment and I was trying to cook for myself. So, I had a healthy appreciation and love for food, but it really wasn't until I moved away. And then like I said, my dad would take the weekends over and it was just everything you could ever have for breakfast. I don't know how she did that, but she did. And I just took for granted, I think, what a great cook she was and that even though she was a school teacher and had a job, she had dinner on the table every night at six o'clock. It wasn't far, it was a very small house, but I was like, "Really?" I would have to go get the salt and pepper, and it was really literally around the corner. And anything that wasn't on the table once we were all seated, whoever was closer, which was always me, would have to run to the kitchen to get it. So my sister Beth and I, our jobs really, as kids, were to set the table and to crack the ice cubes, because we didn't have an ice maker. My dad would do breakfast on the weekends and he would usually, if we had steak or something, he was the guy, but really, our mom was so good. My mom and my dad were both really good cooks. Bake until the dish bubbles around the edges, about 15 minutes.Can you share a bit about how you first learned to cook? Where's that influence from? Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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