It's been a while since I blogged about my cooking and eating adventures. Recently, my son and his fiancée found a new place for pizza in Asbury Park. It's called Medusa Stone Fired Kitchen. So one night on Instagram he's posting images of these gorgeous pizzas they're eating. He ordered a pizza with local mushrooms, herbs and mozzarella and his fiancée ordered a pie with bacon, eggs and potatoes. They looked scrumptious. 

Medusa also bakes breads and specialty rolls, that are available after 10 a.m. in the morning, Thursday through Sunday. While I didn't get any leftover pizza, he was thoughtful enough to bring his mother a loaf of bread, which was delicious. The bread had a nice chewy crust and a nice crumb. I lightly toasted a slice, or two, up and spread some butter on it....heaven!  
This past Wednesday began the season of Lent for Christian followers. During Lent, Roman Catholics fast by abstaining from meat on Ash Wednesday and every Friday in Lent. This week I was going to prepare a macaroni and cheese recipe that I've used for years from a Betty Crocker cookbook. However, I had in my files a recipe from my neighbor, Pat, that I had at her house one holiday season. Instead of the unusual cheddar cheese, her recipe includes Swiss cheese, blue cheese and a bit of Parmesan. I've copied her recipe as given to me and noted how I prepared my casserole. 

Perhaps it's the tang from the blue cheese, or the bit of lemon juice, but it's not your everyday macaroni and cheese. It was delicious, creamy, a bit of tang and a little crunch from the breadcrumbs on the top. Kudos to you Pat!