Hot broccoli sandwiches

Sorry for the hiatus. Cupboards were bare. Schedules frenzied. Not much worth sharing.

But tonight I made these open faced almost like pizza broccoli sandwiches.

I took six slices of some grocery store bakery bread.

I preheated the broiler to high.

I spread each slice with the black olive tapenade from Wegmans. I layered pepperoni on next and sprinkled garlic pepper. I heated them just enough to toast the edges.

Meanwhile my husband chopped and cooled until crisp-tender some broccoli.

I added that to the sandwiches, sprinkled with Italian blend cheese and placed them back under the broiler until the cheese melted.

And the most awesome touch?

Drizzling then with cold pressed extra virgin olive oil when they emerged from the oven.

The whole family laments that I didn't make more.

An almost standard lunch.

Today almost got away from me, with lateness kicking us in the face. Husband and daughter made it to school on time, but barely.

Daughter enjoyed her lunch yesterday and I was worried it was a "fail."

Wednesday's special:
- Fruit cup of cantaloupe, watermelon and red grapes
- pepperoni, monterey jack and extra sharp provolone on whole grain white
- 100% juice box
- sliced peppers (from my garden) and organic ranch for dip
- Terra chips (the bag with the potatoes of various colors and sweet potatoes)

Exotic Mac and Cheese

Why do I always have dinner parties on the hottest days of the year?

I have guests coming tonight for the mac and cheese party, but due to some confusion and some scheduling upheaval, I appear to be the only one cooking. I made about 4 quarts of mac and cheese. 2 varieties. One rather plain and French/ croque monsieur inspired. The other artery-clogging and Italian-inspired.

Neither are cheap.

The French-inspired Mac and Cheese

mixed in saucepan, stirring constantly for about 3 minutes:
- 2 tablespoons chopped fresh chives
- 2 tablespoons butter
- 1/2 teaspoon four color organic fresh ground pepper
Once bubbly, add
- 2 tablespoons flour, still and heat until bubbly
Warm separately
- 1 cup whole milk
- 1 cup heavy cream
Add to the butter base and heat to boiling.
Remove from heat and add
- 1/3 pound shredded gruyere
- 1/4 pound smoked gouda, grated or chopped
Stir and add to noodles. Bake in oven as you would with normal mac and cheese.

The Italian-inspired mac and cheese

- Two tablespoons extra virgin olive oil
- one teaspoon garlic powder
- about 1 teaspoon fresh oregano
- about 8 leaves fresh basil, chopped
cook until fragrant and sizzling and add
- two tablespoons flour
cook a few moments and add
- about 1 cup diced proscuitto (spelling?)
- about six pepperonis, diced
when the meat seems glossy and done, add
- 2 cups milk
slowly bring to a boil
remove from heat and add
- about 6 ounces extra sharp provolone, chopped
- about 2 ounces mozzerrella
Combine with noodles
Top with chunks of mozzerella
Add pepperonis.
Bake.

How to make basic mac and cheese, according to Betty Crocker:
http://angelfoodcooking.blogspot.com/2009/06/spinach-herb-apple-meatloaf-and-simple.html