Is There a Stone on My Heart, or Just a Shadow on the Land? And a recipe.

(Don't be put off by the first bit - just a line from a song of mine).

Got the whole autumnal early darkness thing going on. That and the evening chill creeping in. Tides.

These phenomena can be cozy, but they can also darken your mind. As so many articulate humans have pointed out, it's all context.

(Insert favorite Wm. Blake quote: "All that we know is not the same as it will be when we know more.")

Proud to say that I feel like I can still talk with people in their twenties and thirties, and share knowledge. One thing I've discovered is that as I talk with them, I'm pleasantly reminded that I actually am at least a bit smarter now. And they in turn seem happy with the prospect that age does not equal just decay.

Now that recipe (all praise to my wife and sustainer Teri Hayes) (BTW, this is what's in the oven right now!):

Jackie’s Favorite Mac and Cheese

Boil 1 box shells pasta, drain.

Toss in a 9x13 inch pyrex with stick of butter cut into chunks.

Add salt and pepper; set aside.

Finely chop 1 onion and 2 cloves garlic.

Sauté in 1/2 stick butter in large saucepan on high heat.

After 1 minute add splash white wine to keep garlic from burning

When wine has evaporated, add 1/2 stick butter, lower to medium heat, melt butter, and 3 tablespoons flour.

Keep stirring for about 5 minutes.

Add 1 cup heavy cream, 1 cup milk. Stir until thick.

Add 3 cups grated cheeses (fontina, swiss, mozzarella) 1 handful at a time. Keep stirring.

Add a dash nutmeg.

When all cheese is incorporated at to pasta; mix well.

Add diced ham (about 1 cup) or sausage.

Heat oven to about 375*

Top with bread crumbs to which you have added parsley and parmesan cheese.

Bake until brown and bubbly; about 20 minutes.