Living with someone who works in the film industry is difficult, despite how glamourous it might sound. Sure, when someone asks what Matt does, their eyes bulge out of their heads when they hear he does special effects like rain, snow, and car explosions. Not visual effects, like on the computer, but real, physical effects.
Admittedly, yes, that’s pretty damn cool. Some days he makes fog, some days he makes bullet hits, some days he blows up a car. How many people get to say that about their job? That’s a lot more awesome than sitting in front of a computer all day (my life).
He loves it, and it’s wonderful that he found a job that makes him that happy. Seriously, he’s like a little boy when he starts talking about all the things he’s currently tinkering with. It’s great.
Buuuut aside from all the cool stuff he does, he works 14-hour days. He starts at irregular times: a 5am start one day, a 3pm start the next, meaning he often works all night, gets home at 6am and then has to sleep all day. He can never make plans because he’s always working. Sometimes on Saturdays. And then when the show is done he’s unemployed, waiting nervously to be hired on something else.
I want to be a supporting and loving wife but my GOD is it ever frustrating. It’s hard enough taking care of a puppy by myself all week, I can’t imagine having kids! One day, but yikes.
(To Matt: you know I’m happy you love your job. And you also know how much I complain about it, and it was bound to seep into a blog post eventually heehee)
On one hand I wish he didn’t work so much and that I could see him for longer than 1.5 days a week. On the other, I love my free time, getting to hang out by myself and watch guilty pleasure chick flicks that I never admit to watching.
It’s a vicious cycle – when he’s working, I complain about his job and how I never see him; when he’s not working, I complain about seeing him all. the. time. I need balance! I’m one of those weird people who likes routine and am happiest when things are planned way in advance.
It’s all about the work-life balance, I think. To all of you who work 14-hour days, I don’t know how you do it. Give me my 9-5 where I can leave the work at work and still have time in the evenings for an actual life (and by life I mean pyjama time).
Anyway. What I was originally going to say in this post is that when it’s just me alone on a Tuesday night, it’s hard to find the motivation to cook for myself. If I’m cooking for other people, that’s great, but if it’s just me alone on a mid-week night? Well, let’s just say I eat more frozen pizzas than I probably should.
But mac n’ cheese, well, it’s the perfect comforting, cozy dish to whip up on a gloomy week night. It really doesn’t take long to prepare, and then you just throw it in the oven and let it get all melted to perfection. It’s my ultimate comfort food.
I usually toss some veggies into the mix to make it a more balanced meal, and the addition of truffle oil in this recipe is absolutely divine. Truffle oil makes everything divine, doesn’t it? I can’t think of a better synonym. Divine.
If you prefer a more subtle truffle oil flavour, use 1/2 a tablespoon. I love it with the full amount, though, and it gives such a wonderful earthy flavour to the dish. Mix it with lots of melty cheese and sauteed mushrooms and you have a dinner that’s a) easy, b) amazingly tasty and c) totally impressive and fancy!
Just look at that cheese!
|Sautéed Mushroom & Truffle Oil Mac n' Cheese|| |
- 1lb elbow macaroni
- 1 Tbsp truffle oil
- 6 Tbsp unsalted butter
- About 4 cups cremini mushrooms, sliced
- 4 Tbsp all-purpose flour
- 3 cups milk, room temperature
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 2 cups grated sharp white cheddar
- 1 cups grated Gruyere
- ½ cup panko crumbs
- Preheat the oven to 375°. Grease an 8x8-inch baking dish; set aside.
- Bring a large pot of water to a boil. Add macaroni; cook for 2 minutes less than package directions, until pasta is almost al dente. Drain macaroni well and return to pot, stir in truffle oil while noodles are still warm, then set aside.
- Meanwhile, heat 2 Tbsp of the butter in a large saucepan over medium heat. Saute mushrooms until softened and browned, stirring often, about 15 minutes; transfer to a separate bowl and set aside.
- In the same saucepan, melt butter over medium heat. When butter bubbles, add flour, whisking constantly for 1 minute.
- Slowly pour milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until thickened and bubbly, 5-10 minutes.
- Remove pan from heat. Stir in salt, black pepper, 1½ cups cheddar, ¾ cups Gruyere, until melted. Pour cheese mixture into the pot of noodles; add in mushrooms and stir well. Transfer to prepared baking dish.
- Sprinkle the top with the remaining cheddar and Gruyere, then panko crumbs. Bake until browned on top, about 25-30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.