Bena Mae’s Kitchen: It’s deja vu all over again

January is almost over and I, for one, am glad to see the back of it. It’s been a tough month but we in this area have been more than a little lucky when we compare it to our neighbors in the north. Seems like old man winter just won’t let up on them.
Lots of flu and colds around but I’ve been lucky. Hopefully my flu shot saved me, plus my self isolation by staying away from crowds and washing my hands a lot.
I should be used to this blah feeling that comes around every winter at about this time. I’m tired of my own company and TV is no help. I’ve read every book in the house and with no way to get to the library, I’m starting to read some of them for the second time. The shows on HGTV only make me want to sell my house and buy a condo in the Bahamas. Fully decorated with a view of the ocean.
It’s enough to make me envy/resent the snowbirds who flock to the warmer climates. Cowards, I call them. Where is their pioneer spirit? We are left to fight the elements while they are sunning themselves on white beaches, playing golf, and dining outdoors. Now I ask you, where is the equal opportunity in all of this?
Is this sour grapes? You betcha.
But wait. The beautiful beaches and warm sunny weather will never equate the beauty of a snow covered mountain. An easy chair in front of a roaring fire with a half-read novel, a cup of hot cocoa at our elbow. The smell of a delicious stew simmering on the stove. And we ask ourselves, who needs outdoor dining?
And later in the year, the first sighting of a daffodil, lady slipper. In a land where there is no change of seasons, where is the thrill of watching the earth come alive again, and with it a new birth, a resurrection of the spirit.
Sameness of the seasons has never been a top priority for me. I look forward to each new season despite my angst during the winter months. But I take heart knowing there is a change ahead.
Now if I can just get through February. Praise the Lord for Downton Abbey.

Oven Baked Macaroni and Cheese

3 tablespoons butter
2 cups dry macaroni
4 cups milk
1 block sharp cheddar cheese, grated (or about 4 cups)
1 package breakfast sausage links or bulk sausage, cooked (optional)
salt and pepper
a sprinkle of fresh chopped chives (optional)

Preheat oven to 400 degrees.
Spray large, rectangular pyrex dish with nonstick cooking spray.
Put butter into dish and set it in the oven as it preheats.
When butter is melted, take the dish out and add macaroni.
Stir until macaroni is coated.
Add milk, cheese, salt, and pepper.
Stir and make sure ingredients are evenly distributed.
Bake at 400 for 45 minutes, stirring once during baking.
Place cooked breakfast sausages on top (and sprinkle a little extra cheese if desired) and heat in oven until hot.
Sprinkle on fresh chopped chives if desired.
NOTE: If you don’t have nonstick cooking spray, stir every 15 minutes to prevent the macaroni from sticking to the bottom of the pan.
Yields: a large casserole dish; serves about 4.