My hairdresser, who depending on the day, I might actually love more than my children, is Iranian- or was, I should say. He's an American now too. He is living in suburbia with his wife and two kids, and he's an absolute artist when it comes to hair color. No one knows when my roots show because he has managed to match his dyes to my natural hair color. At the risk of sounding hyperbolic, if there was a Nobel prize for hair color (and why isn't there?) this man would be standing on the Stockholm stage every year.
|Queso-blanco; diced small|
1. Cook one pound of your favorite macaroni, al dente.
2. Add 1 cup finely dice queso-blanco and heat over low heat, with a tablespoon of butter until the cheese begins to melt. Stir constantly. A word of warning here, queso-blanco doesn't melt into a nice creamy roux; even with the coaxing of some butter, it's a cheese that stubbornly keeps its shape. By the end a lot of the cheese had glommed onto my stirring spoon, and I had to keep scraping it off. Eventually, I managed to get the cheese fairly evenly distributed, but if look elsewhere if you want an alfredo-like sauce.
|The Final Product|