Before you get all scared, this photograph is not a soup of any kind, it’s the macaroni and cheese I made as an antidote to the soup, which was odd. Wasn’t it Abraham Lincoln who said, “If you like that kind of thing, it’s the kind of thing you’ll like”? If not, then I said it, because this homily perfectly expresses the way I feel about the soup I invented today (vaguely inspired by a recipe in Hello! magazine, maybe that’s the root of the problem). I think it was good, if only I liked that kind of thing. But I don’t. And neither does John. So I passed it along to Becky, who is the sort of friend who will try something you preface with, “I didn’t really like it, so why don’t you have a go?” The jury is still out with their family, as I fear she may make everyone try it. The more tastebuds the better.
But before I go any further with that, my macaroni and cheese turned out completely wonderful, and I’m…
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Capellini with Fresh Pesto and Crabmeat
(serves four as a light lunch)
1/2 lb capellini, cooked in plenty of salted water
2 tbsps butter, room temperature
1 cup-ish fresh pesto (amount to taste)
1 cup fresh crabmeat
Toss cooked pasta with butter and pesto and mix thoroughly. Once mixed well, toss quickly with crabmeat. So simple and so good.
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