Cold Mac & Cheese and other musings

About Doug87… if you really must know.

My business card says: Writer, story teller, decent cook.

The rest of the story doesn’t fit on the card, so here it is…

Somewhere along the way, I have:
* survived 21 years in the United States Marine Corps (as musician and rifleman)
* spent time as a classroom teacher
* became a cubicle warrior for a large financial management company
* played sax in a top-40 cover band
* volunteered with medical assistance groups, visiting remote areas of Latin America
* actually graduated college with an undergraduate degree
* gone back to university (still there, actually) to earn a graduate degree
* worked in a country-western bar as a bar-back, line cook, bartender and bouncer
* learned to cook and blog about it (check out http://www.explodingpotatoes.wordpress.com)
* managed to marry an awesome girl and not lose her in the past 23+ years. Don’t ask me how that happened???
* raised (okay, helped raise) two kids, somewhat successfully apparently. Again, don’t ask…
* had numerous adventures fishing, but not necessarily catching
and finally…
* decided to do something more “safe” than staying in the music business… I started writing novels.

As for Cold Mac & Cheese? It all started when we had to evacuate the South Carolina “Low Country” one day due to the arrival of a wayward hurricane. Traveling to Aiken, South Carolina, we stayed at a friend’s mother’s house. The hostess cooked up the most awesome mac & cheese we had ever eaten. It was only later that evening we learned first-hand about the ghost…

2 Comments »

  1. I eat leftover mac & cheese cold. Same for pizza. Nearly the best breakfasts in the world. Ok, Plaza Hotel NYC, eggs benedict. Anything cooked by Margaret Fox (founder and former owner of Cafe Beaujolais in Mendocino), hot biscuits or a bacon sandwich. Strange, I know, but true. cookingwithdee.net, Dee

    Comment by pawsinsd — September 30, 2008 @ 10:20 pm | Reply

  2. Nothing wrong with any version of mac and cheese. We use an old Southern recipe that we learned from a lady whose house (haunted by the way)we stayed in back in ’98 when we evacuated coastal South Carolina due to inbound hurricane somebody. Pretty basic: cooked noodles, evaporated milk, dry mustard, garlic, course black pepper, Colby and sharp cheddar cheeses. Baked for about half an hour. Nothing fancy, but it tastes great on a rainy day.

    Comment by doug87 — October 1, 2008 @ 2:02 am | Reply


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