Now you tell me. Although if I had included yet a second shotgun drawing in one week I’d probably end up on a watchlist.

One of the mother sauces from France. Make a roux. Add milk. Add flavor.

That flour needs to be well mixed with both a whisk and a rubber spatula into the butter. The flour needs to be cooked in that butter. Not just mixed in. You want to see it darken just a bit. Add just a little of the milk at a time. If it curdles it will get grainy. Keep cooking and mixing with both tools until you can use that rubber spatula to scrape the bottom and it takes a little while for the sauce to fill the void. Cook it longer still. You want it to be thick. Then add that cheese. But, again, not all at once. Three or four editions without adding more until it’s fully mixed in and melted.

Basic cheap smoked sausage, 2lb for $5.62 at Walmart. Despite its price it’s way better than Hillshire Farm’s shrinkflationed emulsified meat tube.

That’s the flour for the bechamel. I only ended up using about half of it.

Standard bechamel, two tbsp butter. Two tbsp flour, 1 1/2 cup milk, 2 cups of apple smoked pepper jack. 12 oz macaroni, one smoked sausage cooked in the air fryer.

There is a little bit left over in the fridge. Please wash the container when you are done.

Oo. Citations. I like that.

I use Mexican bay leaves and they definitely offer something. The trick is not to buy stale ones. A lot of people have a jar from 5 years ago and who knows how long it was in the warehouse before that. I replenish mine every year from the Mexican spice bags at the tienda. A tea from bay leaves should taste like eucalyptus tea.

The only ones I have are shiitake. Those will go to a different stock.

I save all my meaty bits but I forgot to include the back of chicken feet in this one. I don’t save vegetables and fruit scraps because those all become chicken treats.

1976-1985, it’s way older than those.