Let me start by saying that I would eat the Los Angeles Times (Sunday Edition) if you spread enough Ricotta over the top. Well, maybe all but the sports section. Anyhow, this was a delicious, easy and colorful dish that I whipped up for company on short notice. Keep this one (and, of course, your own variations) in your arsenal for good, quick eats.
Oh the joy of leftovers! Trust me, if you had what I had for dinner last night, you would share my passion for this delectable day-after breakfast.
Who doesn’t love mac and cheese? Ok, now what if you added lobster to the mac and cheese – oh that would be delicious. Wait, what if instead of Velveeta we used Mascarpone? So awesome. White mac and cheese with lobster. Sounds great, but let’s substitute fresh king crab for the lobster because it’s a little more hearty and a third the price. Cool, I’m with you. Oh, and let’s also use a tricolor orzo instead of macaroni. Wait, what? Yeah, orzo, you know the little pasta nibblets? But why? Stop asking questions and take a bite.
Oh, now I totally get it. Mmmmm…
