now this is a wedding cake

saint patricks day amazing-ness

last night mary and i made a traditional irish dinner:

homemade mashed potatoes and sausages with caramelized onion red wine sauce.

it was delicious, and yes, the mashed potatoes contained close to an entire stick of butter.

guniess milkshake

1. Take 4 scoops of vanilla ice cream and place in blender. The milkshake will blend more smoothly if you first let ice cream soften slightly. You can do this by letting ice cream sit out in room temperature for approximately 10 minutes before scooping.
   
2. Step 2
   Add to blender 12 ounces of Guinness Beer. Pour slowly to avoid producing a lot of beer foam. Use the type of Guinness Beer that you like best, whether it be Stout, Draught or other variety.
   
3. Step 3
   Put lid on blender and blend until a smooth consistency. If the shake is too watery you can add more ice cream, if it is too thick you can add more beer.
   
4. Step 4
   Poor into serving glasses. This recipe makes about two 16 ounce servings.
   
5. Step 5
   Add any garnishes you desire. Some suggestions would be topping with whipped cream and candy sprinkles.
   
   Other options for making the Guinness Beer Shake include using chocolate ice cream instead of vanilla or adding chocolate syrup into the recipe.
   
   
   
   
   

i love to make cupcakes with buttercream frosting

beths yummy salad bar @ her bridal suite

acai bowl

for all of my art smith lovers

my sister, kate found the recipe to his famous mac and cheese that is served at table 52 in chicago.

looks easy enough, hope it gets me through the next 5 months until i am able to enjoy the real thing once again.

Makes 6–8 servings

• 1 pound penne or elbow macaroni
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 4 cups milk , heated
• 2 cups (8 ounces) shredded extra-sharp cheddar cheese
• 2 cups (8 ounces) finely chopped American cheese
• Salt and freshly ground pepper
• Hot pepper sauce
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.

Position a rack in the center of the oven and preheat the oven to 350°F. Butter a deep 4-quart casserole.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.

Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.

Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.

Bake until bubbly and golden brown around the edges, about 30 minutes.