We are staying put. The baby will be here before we know it and moving is out of the question, so our one bedroom place will soon be a two bedroom. Goodbye dining room, hello bedroom. I keep telling myself that if we lived in NYC, our place would be considered a mansion, so this concept is doable. Ok, maybe not a mansion, but pretty darn big. Once the decision was made, I was really excited. I decided not to dream about big homes, but think how we could cleverly utilize our space (and enlisted the help of my friend Deanna). I wanted it to work—so much so that our place could be featured in a magazine—‘do more with small space.’ I love our condo and am not quite ready to let it go.
I still remember the day we closed; we signed a million papers, got the keys, and drove to our place. We came with paint in tow and started making the blank space ours. We invited our friends and family over that night to see our big purchase. We ordered pizza, listened to music, and sat on the floor admiring our little pod.
It seemed only proper to give the dining room a farewell party, so that is just what we did. We invited those same friends and family over for one last hoorah in our entertaining core. I served a simple meal (chipotle mac and cheese, roasted tomato soup, and a big salad) and kiddie cocktails (with the vodka close for spiking). Everything was prepped beforehand, so that night Brian and I just sat back and enjoyed the company.
I think we used every last small plate, spoon, and fork in the house. When it came time to serve dessert we realized the dishes looked like a leaning tower in the sink, on the counter and everywhere in-between; no one was in the mood to clean for the last course. I searched the junk drawer for some plain old cocktail napkins. The only ones I could find were, um… not so plain. One said, “because chocolate can’t get you pregnant,” and the other, “I feel a sin coming on.” Eh, they’ll work. I’m glad we didn’t use any plates, because the napkins were a big hit. When everyone left, I sat back on our couch and looked into the dining room across the way. I thought, it will make a fine bedroom; and kind of like the napkins, plan B seems to fit us well anyway.
Chipotle Mac and Cheese
Adapted from: Gourmet (my friend, Abby, shared this with me a couple of years back, it’s been a favorite ever since)
Bread Crumbs
2 TBS unsalted butter++
2 TBS olive oil++
2 large glarlic cloves – minced
3 cups course fresh (wheat) bread crumbs (use a blender or food processor)
s and p
Mac and Cheese
1 to 2 TBS chipotle peppers in adobo sauce – miced
½ stick unsalted butter
½ cup all-purpose flour
2 ½ cups whole milk
1 cup heavy cream
1 TBS dry mustard
1 lb. cavatappi pasta
2 pounds sharp cheddar – shredded (I used half white, half yellow)
In a large fry pan heat the olive oil over medium heat. Add the bread crumbs and butter. Cook for three to four minutes. Make a well and add another small patty of butter; cook the garlic for a minute (or until aromatic). Continuously stir until the bread crumbs are toasted. Set aside.
Cook the cavatappi until just tender. Let cool.
Melt the butter in a large fry pan over medium heat. Once melted add the flour and whisk for approximately one minute. Add the milk, cream, and mustard; whisk for another three minutes.
In a large bowl mix the cavatappi, cream mixture, chipotle peppers, and cheese. Pour into individual ramekins or a large casserole dish. Add the bread crumbs. Cook at 350F for 20-30 minutes or until bubbly.
If making in advance, wait to add the bread crumbs until just before cooking.
