What We Ate: a seasonal reminder of dinner at our house.

Sometimes, like on a rainy, cold, March night when the snow isn't yet gone but the day has been gray and gloomy and everything is wet and cold, comfort food is the only option. Enter mac and cheese. We ate this a lot when the kids were little and it's still a favorite but I make it once or twice a year now since we have dairy free human in the house. It's nearly never the same recipe but it looks something like this: equal tablespoons of butter and flour (3 is a good place to start) 1/2 c whole milk per tablespoon of butter (I mean, I just poured some in and let's be clear, the sell by date on that carton is nearly 30 days ago but it smelled fined). So I might have poured a cup and half but it also might have been 2 cups. cheese - whatever is around - tonight I used 1.5 to 2 cubic inches (roughly) of each of the following: cheddar, swiss, havarti but you could also use mozzarella, gouda, parmesean, whatever... Salt to taste (at least a teaspoon and half - mayb...