This dinner was created on the fly, which says a lot about how I’m growing more comfortable with cooking. I’m someone who needs to think recipes over for a few hours, if not days, and it’s nice to know that I can throw something together when an original plan doesn’t work.
I decided to make mushy peas again and toss them with some leftover fettuccine alfredo from dinner this weekend at my mother-in-law’s. As I was making the peas, I discovered the fettuccine was gone, so I settled on a casserole.
The outcome was good, though it’s a bit of a weird recipe: whole wheat flour for the white sauce (ran out of all purpose white) and half and half (no milk), goat cheese from Harley Farms (a great farm we visited this last weekend where we got to pet the goats), and my favorite crackers crushed for the topping. This really is nothing more than my previous posted mac and cheese recipe with a few additions. This would have been great with some chopped chives mixed in and some chive blossoms as a garnish.
