I was chatting with some friends on Facebook today and I mentioned that I have a stellar recipe for Fried Mac and Cheese. It is something I do with the leftovers from my baked Mac and Cheese. They all asked for the recipe so I decided to put it up for them. Then I realized that I hadn’t put up my Baked Mac and Cheese recipe to begin with.

This is a recipe that I’ve adopted from one that I got from Alton Brown. The key is making the cheese sauce and the key to the cheese sauce is making a blond roux. This may seem like a lot of work but it isn’t really as bad as it sounds and you will not have had a tastier Mac and Cheese than this one. I guarantee it.

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Ah, the grilled cheese sandwich. Such a comfort food. Everyone remembers back to their child hood of having Mom make a grilled cheese sandwich, most likely with two slices of Wonder Bread and a slice of American cheese. A little bit of butter and it was oh so good. This version is a more grownup take on the classic grilled cheese I came up with especially for Cinco de Mayo. The bite from the chiles acts as a nice counter to the richness of the cheese and butter. Enjoy.

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For those of you that don't know it, today is Ms Cocktail's birthday. I though that I would do something special for her and do the whole breakfast in bed thing. Well, if you know Ms Cocktail you would realize by the time I finished that sentence I had come to the conclusion that was impossible. You see, she is like a cat with an insatiable curiosity. There is no way that I would be able to get up before her (something I NEVER do) and do anything in the kitchen without her poking her nose in to find out what I was up to. So I decided to just get up early, wish her a Happy Birthday and tell her to go back to sleep, knowing full well what a useless exercise it was.

So off to the kitchen I headed. I scrubbed and diced some potatoes for home fries (1 hour in the oven at 350 F, a touch of salt, pepper and garlic) and then I began work on the omelet. The beauty of this omelet is that it is super simple to make yet tastes like a million bucks. I learned how to make these during hung over Sunday brunches at a little place in Willimantic, CT called the Victorian Lady. They would make an omelet station on the bar and this was their signature omelet. It was outrageously expensive to go there on a college student's budget, but I would schlep myself down there as often as I could afford it because it was a cut above the rest of the places available for breakfast.

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