Kirby

Here's my new little puppy Kirby.
He is a Rat Terrier. He weighed 11 lbs. last week at his puppy check up.
He is a very sweet little guy.

Twigs Downtown

Last night we headed downtown to check out the sales at The Gap. After, we decided to head over to the new Twigs. We both had a glass of Guinness on tap.
I like the new location. The views are great, looking up at the escalators and down on the square below. A real uptown feel in downtown!
The service was friendly and efficient.
We didn’t eat but the menu is the same. I think their food is O.K., kinda the standard bar stuff.
It’s a great place to meet friends for a drink or just people watch.

Classic Two-Cheese Macaroni

I love comfort food, and to celebrate the first day of October I decided to make one of my favorite comfort foods, Macaroni and Cheese. I tried a new recipe from Cooking Light.
I topped it with some toasted garlic bread crumbs I made from a loaf of Bouzie's bread. It turned out creamy and tasty with a nice crunchy garlicy top.



Classic Two-Cheese Macaroni

1/4 cup flour
2 1/2 cups 1 percent milk
1 cup (4 ounces) shredded extra-sharp Cheddar cheese, divided
6 ounces light processed cheese, cubed (such as Velveeta Light)
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
Preheat oven to 375 degrees. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup Cheddar cheese and processed cheese; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. Spoon the mixture into a 2-quart casserole dish coated with cooking spray. Sprinkle with remaining Cheddar cheese. Bake at 375 degrees for 25 minutes or until bubbly.