My boyfriend and I have a silly tradition of eating mac n’ cheese on our anniversary. On the 17th of each month, we spend the evening together and make the easiest dinner known to man: Velveeta shells and cheese! Now, I would be lying if I said that I wasn’t offended that my main squeeze prefers the boxed “mac n cheese for dummies”  over my culinary educated, three cheese, pasta bake. Then again, I would also be lying if I said I was “above” Velveeta shells and cheese. This unsophisticated version happens to occupy a very special place in my heart.

Last summer, my boyfriend convinced me to hike down and up the Grand Canyon with him. This was very challenging for me because a.) the last camping trip I went on with girlfriends, we took a suitcase…with wheels, and b.) the Grand Canyon isn’t some stroll in the park for a first time hiker. Velveeta shells and cheese happened to be our hot meal of choice after we finally made it down to the bottom of the canyon. I will never forget my first bite of that meal and I can honestly say it was the best bite of my life.

This month I made our official dish a little more special by going to the local market and purchasing lobster tail. After a quick steam bath, I sliced the tail in the prepared Velveeta shells and cheese.  I’d say it was a success!

Although I attended culinary school, I still appreciate the art of semi homemade meals. For you readers out there that are intimidated cooking, know that adding creativity to a dish can make any boring dish extraordinary.

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