The one who made me a mama was turning 18. Because his birthday gift is a 3-day trip to an out-of-town concert venue with family + seven teenage friends over New Year’s (yes, we might be nuts, but we also have a lot of experience chaperoning teens…), we decided to have a celebration dinner at home. And because on his Thursday birthday he had rugby practice while Brother had a band concert, we made Sunday his birthday dinner.
And because he will only turn 18 once and I have only this year leaned hard into a (mostly) plant-based diet, I gave him what he asked for.
Not only that, but between four different lunch requests between three people and several courses for dinner, I cooked for five hours and made nine different recipes: boxed mac & cheese with veggie dogs for Tween; a big salad and a tuna melt for Teen; spicy coconut noodles for me; homemade mac & cheese, veggie meatballs, and coleslaw for dinner, and orchard crumble for dessert; and–since I opened a can of tomato sauce but only used 3 Tbsp–enchilada sauce which would provide the base for two more weeknight dinners.
Food is most definitely one of the key’s to this young man’s heart! (Not to mention the traditional gingerbread pancakes and homemade applesauce he devoured for his birthday breakfast…)
This has been a big week in our lives: Thursday he became a legal adult. Friday Guy and I designed a congratulatory ad for his high school yearbook (and yes, I cried just a little, admitting to myself that there is no one else on this planet with whom I have such a unique relationship). Saturday he got his first job (other than kid-, pet- or house-sitting): for almost eight hours of absolute downpour, he stood outside and helped people select and attach their Christmas trees to vehicles; Guy had to take him not one but two dry changes of clothes (he even stole the shoes Guy had on!), and he did it all with a big smile and great attitude. And today, four days into his nineteenth year, he found out that he got accepted to his #1 college choice: Colorado State University at Fort Collins, where he will study Wildlife Biology and play rugby. And yes, I cried just a little more. He even let me hug and kiss him more than once this evening as the news sinks in…
So, yes, I made him exactly what he asked for and more. How many more birthday dinners will I have the privilege of cooking for him?
Macaroni & Cheese
¼ c red onion, diced
1 ½ c elbow macaroni (I used whole wheat mac)
3 T margarine
3 T flour
2 c milk
½ t salt
1/8 t pepper
2 c sharp cheddar cheese
Bread crumbs (mix w/ a little extra cheese & Trader Joe’s 21 seasoning salute)
Boil the macaroni according to package directions.
Warm small amount of oil (veggie or olive) in a sauté pan, then sauté onions until tender. Set aside.
In a large stock pot, melt margarine and blend in flour. Add milk, cook, and stir until thick. Add salt, pepper, and cheese. Stir until cheese is melted. Mix sauce with macaroni and onions and put in a casserole dish. Sprinkle with bread crumbs and bake at 350 for 20 minutes.
I use one large stock pot to cook onions and make mac & cheese.
You don’t have to use oil to cook onion; you can sub a tablespoon of water if onions start to stick.
The roux (margarine, flour, milk) always looks like it won’t work, and it always does. Seriously, it has never failed me. Just keep stirring and breaking up flour clumps by pressing them with a wooden spoon against the pot.