I made it - I'm finally on vacation until January 3. Well, there will be one morning after Christmas that I have to work; but that's far enough away that I don't have to think about it yet. It's been a rough month on top of a rougher week, so all this time away is even sweeter.
The job list is already posted on my refrigerator of the things I need to knit, sew, or quilt before Christmas; and it's really a do-able list. No stress here! I just don't want to wake up the morning of January 3 and wonder what the heck happened. I must have crocheted 100 slippers and knitted 10 baby hats this fall. Unfortunately, most of them were ripped out and restarted because I didn't care for how they looked. At this stage of the game, it's all about 'what gets done, gets done and there will be another Christmas next year.' I was joking with a supplier last week about how we didn't want our families to remember the year Mom had such a short fuse and ruined everything.
Thursday evening I had dinner with my quilt group, and on the menu was lobster macaroni and cheese. Now I didn't order it, but those that did raved about it. So sometime during this vacation I'll be putting this together using a favorite macaroni and cheese recipe from one of mom's dearest friends that was published in our church cookbook.
Shirley Paschke's Macaroni and Cheese
1 pound elbow macaroni
1/2 cup margarine
1/3 cup flour
4 cups milk
1/4 pound sharp cheese, cubed
1/2 pound Longhorn or Colby cheese, cubed
1 pound Velveeta cheese, cubed
4 slices bread, buttered and cubed
Cook and drain macaroni. Melt margarine; add flour and blend. Slowly stir in milk. Stir and cook until mixture begins to thicken. Add cubed cheeses and stir constantly until cheese melts. Mix with cooked macaroni. Pour into buttered 5-quart baking dish. Top with buttered bread cubes. Bake covered at 350 for one hour or until bubbly. This can be made in two smaller casserole dishes with one to put in the freezer for another time. Lobster is optional.