Ben Splits the Atom

What’s better than a Ben’s Day Wednesday? Two Ben’s Day Wednesdays. How does Ben pull off this feat when his mom is on her very last leg, and barely able to focus her attention on cooking with him once a week? I don’t know. Ben exceeds expectations.

Saturday we made Chili-Orange Steak Bites and Creamy Pepper Jack Mac, which Ben picked from trolling through his cookbooks. It was a great meal. We had to veer from the planned recipes because our chili sauce may have been purchased during the Obama administration, and our “fresh” limes weren’t far behind, but once we subbed in ancho chili powder for chili sauce, and oranges for limes, we were in business. I thought this fulfilled our contract. We planned a meal. We made a meal. We documented its production. We consumed it, and commented throughout the meal on its deliciousity. Done, right? Nope. 

Ben’s reading skills flourish when food is involved. He studiously investigates the menu posted on the fridge, and this week he made his move when he saw several things he liked. “Meatball hoagies? I’m one lucky boy! I’m cooking Saturday AND Monday? Two Ben’s Day Wednesdays!” 

I realize that most readers are thinking, “What’s the problem? Ben is a delight! What kind of mother wouldn’t want to soak up this kid’s antics 24/7?” Well, sometimes I’m tired. These days, all the time, I’m tired. Cooking with Ben is an event. Plus, the cooking itself is one thing, but Ben pushes hard for posting our recipes and pictures, which turns out to be a fair bit of work. The thing is, once he dons his chef’s hat, it’s kind of out my hands. You sort of have to go with it. I respect a good chef’s hat.

For the pepper jack mac and cheese, cook one pound of pasta to al dente. While it is cooking, melt 4 tablespoons butter in large pan. Add 1/4 cup flour, stirring and cooking to make a paste. Add 3 cups milk and 1/2 cup cream. Heat through, and just before it boils, turn off heat, and add 3 cups grated cheese. We did part pepper jack, part cheddar, part cream cheese. Stir in salt and pepper to taste, a teaspoon of Dijon mustard and half a teaspoon of Worcestershire sauce. Add the cooked pasta to the pan, and stir to coat pasta with sauce.

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