This year Sam & I decided to celebrate our anniversary by treating ourselves to a night at the Ann Arbor Folk Festival. This year’s headliner happened to be a favorite of Sam’s and I’m always up for live music (especially in the folk/bluegrass genre). It turned out to be a beautiful January day and we did lots of walking before the show and checked in at our favorite inn. We wandered through a few of our favorite haunts (and discovered the chocolate shop where we became “boyfriend & girlfriend” was actually closed! SO sad!) before having an early dinner and heading to the festival.
The show was spectacular and we hope to continue the tradition and hopefully bring some friends along to join us next year! My personal favorites were: Elephant Revival & Carbon Leaf. (Newly added to my bucket list: learn to play the washboard!)
Saturday we woke up and enjoyed an amazing breakfast & conversation with our fellow B&B-ers** who just happened to work with/have a heart for unhoused families in their home town of London, Ontario. It was so awesome to meet open-hearted people away from home and to share bits of their story. (**Note: if you’ve never stayed at a Bed & Breakfast, you are missing out!)
I had never eaten at the oh-so-famous-yet-oh-so-pricey Zingerman’s before so we got a quick lunch before heading out of town – the “side of mac & cheese” (for $6.99!!) was the inspiration for the recipe at the end of this post!
Last stop for the weekend was IKEA. We had a few organizational items in mind, but made the mistake of shopping on a Saturday afternoon. Seriously people, learn from our mistake: shop online. That place is a zoo. We did end up with a simple table to house our turntable & records (which had been hidden away in our deep, dark basement) and it has already been put to good use!
Now, on to the easiest & most delicious Mac and Cheese recipe I’ve ever encountered! This recipe is only slightly simplified from its original source, my personal go-to for all things food: Smitten Kitchen.
1/2 pound elbow pasta, uncooked
1 c. cottage cheese (not low fat)
2 c. milk (not skim)
1 pound shredded cheddar cheese (this time I only used 1/2 pound cheddar and a little parm I found in the fridge – and it was just as delish as the full
fat cheese version)
1/2 teaspoon nutmeg (optional)
salt & pepper to taste
Directions: Heat oven to 375. Combine all ingredients in a large mixing bowl and pour into a butter/Pam’d baking dish.
Cover with foil/lid and bake for 30mins. Uncover and bake for 30 mins or until golden and bubbly. Smitten Kitchen recommends you “Serve it with a g’normous green salad, in a feeble attempt at caloric balance, and wine, to remind yourself that you’re a grown-up.” (love!) However, we decided on the less-than-heart-healthy, but kid-approved side dish of oven fries! These are from my good friends blog & they were amazing!