The officials keeping track of the games:
Jeri & John accepting the trophy on Ventura Isle's behalf:
A close-up of the trophy (you can see why we're practicing, we'd hate to lose this beauty):
My contribution Friday night was mini-mac & cheese:
Boil elbow macaroni in salted water. While that's cooking melt some butter in a saucepan, whisk in flour and cook for a couple of minutes, whisk in milk and cook for another five minutes. Add cheddar and American cheeses and whisk until melted. Off the heat, whisk in an egg yolk and paprika and fold in the cooked macaroni. Spoon the macaroni into mini-muffin tins that have been brushed with butter and sprinkled with Parmigiano cheese. Sprinkle a little more Parmigiano on top and bake in a 425 degree oven for about 10 minutes, until golden and sizzling. Let cool for about 5 minutes, carefully loosen the min macs and transfer to a platter. They are so cute and yummy too.
A close-up of the trophy (you can see why we're practicing, we'd hate to lose this beauty): My contribution Friday night was mini-mac & cheese:
Boil elbow macaroni in salted water. While that's cooking melt some butter in a saucepan, whisk in flour and cook for a couple of minutes, whisk in milk and cook for another five minutes. Add cheddar and American cheeses and whisk until melted. Off the heat, whisk in an egg yolk and paprika and fold in the cooked macaroni. Spoon the macaroni into mini-muffin tins that have been brushed with butter and sprinkled with Parmigiano cheese. Sprinkle a little more Parmigiano on top and bake in a 425 degree oven for about 10 minutes, until golden and sizzling. Let cool for about 5 minutes, carefully loosen the min macs and transfer to a platter. They are so cute and yummy too.
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