TexMex Mac & Cheese

Not your granny's mac & cheese. And oh so easy.

4-6 poblano chiles-blackened under the broiler, cooled, skin, seeds & mebranes removed

6 sm white corn tortillas

1 cup fresh cilantro

1 cup 1/2 & 1/2

1 cup milk

3 lg eggs

elbow macaroni-cooked al dente

shredded Monterey Jack Cheese, sharp Cheddar, Spicy Jack-whatever you've got on hand and plenty of it to make the mac & cheese gooey

Rough cut the chiles and tortillas. Put in a blender with the cilantro & finely chop.

In a lg bowl, whisk together 1/2 & 1/2, milk, eggs, salt & pepper. Add in the chile/tortilla mixture. Mix. Add in the elbow macaroni & most of the cheese. Stir. Pour into a baking dish rubbed down with butter. Don't be stingy-you don't want it to stick. cover with remaining cheese. Bake in a 350 oven until it is bubbling, 40 minutes or so. If you can resist, let it sit for a few minutes when it is done, otherwise, dig in!

Gathering at the Nelson's Chehalem Mountain Pottery

Larry & Debi opened the doors to their beautiful home and studio for May's newer member gathering. It was a perfect late spring evening. Perched amongst the trees, we enjoyed dining al fresco and a critique and troubleshooting session during dessert. Many thanks to our guest art critic for the evening, Carole Murphy, who lead a very helpful and meaningful critique session. I'll have photos posted shortly of both the work and the food, accompanied by a few recipes. Thanks to all that participated - it was a great Saturday evening.

Tune in to Craft in America

If you missed this great series on PBS the first time around, watch OPB tomorrow evening. Check your local listings, I believe it will air at 8pm. This is a sensational series.