It all started with a trip to S’mac. It was a rainy, cold, night in February, and I was meeting A. and A. (crafternoon buddies), for a night of maxin’ out and relaxing. Little did I know I’d have to really aggressively fight for a table and explain that they should have seen me in the center of the restaurant waiting for that table, but it was all worth it for a cast iron skillet full of this yummy and interesting version of classic mac & cheese:
Figs. Asiago and cheddar. Shitake mushrooms. Heaven. I added shitake to the leftovers when I reheated the dish the second time, I forgot it the first time.