I was walking around the market on a really hot day. Yes, this happened in Seattle. I decided that it’s time to grab a snack. I got this Beecher’s cheese stick and Flagship tomato soup, which is also made with cheese. What a combination! Perfectly dunkable dough infused with the aroma of cheese paired with a slightly cheesy tomato soup. Then I eyed the new book on the counter that contains the recipe for the ” World’s Best Macaroni and Cheese”.
The book titled “Pure Flavor” was written by Kurt Beecher Dammeier. For more details on the book, read this post in Cornichon. So back to the mac and cheese. I tried to sneak a peak at the recipe, cheese stick in hand. I was ready to challenge anyone who dared to bother me in the process,sneaking peak after peak trying to make it unnoticeable. Then I looked into the window and saw the machines creating cheese. My A.D.H.D mind was on another path, imagining how much fun it would be to put on yellow rain boots and play in the cheese. The truth is I don’t remember anything about the Macaroni and Cheese recipe so I guess I’ll just have to get the book. Another proud moment in Seattle, we got the big cheese.
Word!

Written by franticfoodie

I am Keren Brown (note: Keren with 2 E's). I love living in Seattle, I think the weather here is fabulous and spend my days writing, organizing and planning food events. Read about Seattle food events, recipes or just immerse in the food obsession. Check out my other blog in the Seattle PI http://blog.seattlepi.nwsource.com/franticfoodie/

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