A slow, intentional morning is the only way for me. The shift from waking to rising has never felt natural. I’ve always felt that the space between rest and facing the world is far too abrupt—too many sounds, too many movements, too many thoughts.
This is why a slow morning is so important for someone like me, an introvert’s introvert.
This particular morning, I chose a few of my favorite things: homemade toasted bread with butter and flaky salt—oh my! A boiled egg, which I love because I can prepare a nice batch ahead of time and have them ready to go. And, most importantly, my chamomile tea with honey and lemon.
Chamomile was the first tea that truly got me. It greeted me with its soft scents and soothing flavors. Known for its calming and quieting effects on the body, chamomile has always worked wonders for me. Adding lemon to warm water or tea in the morning is also said to be excellent for the body—you’ve probably heard that too.
With all the advice and endless stream of do’s and don’ts out there, I latched onto chamomile when my son was young, using it to comfort and soothe him. This tradition has persisted into his adulthood. Whether it’s a cold, the flu, or simply a rough day, there’s nothing that a cup of chamomile tea can’t help.
After munching on my meal, I sat staring at my homemade granola. I thought, Mmmmm, I need a little of that! I will prepare that with you another day!
Lately, I’ve been trying to work towards using my Chemex for loose tea more. After a trip to Good Harvest’s bulk section, I came home with a wonderful amount of tea to experiment with. The Chemex makes a gorgeous pour-over system that I save for slow mornings, vacations, and weekends.
The reason I prefer it is the little glass lid I purchased for it—it keeps coffee and tea hot for what feels like forever. And honestly? I just love looking at that golden nectar, all brewed and magical.
I really love to buy loose bulk items. It gives me the freedom to choose the amount I want, mix my own blends, and avoid paying for containers over and over again. There’s something so satisfying about creating exactly what I need while reducing waste.
Next, I moved on to making dinner. It was just the two of us because we’re empty nesters now...(sigh). I decided to make the entire recipe but split it into two smaller ceramic baking dishes in case I wanted to freeze half.
Um...after my first bite, I knew I was not freezing it.
I’m including the recipe below exactly as my grandmother made it. However, no matter what I do, it’s always missing her. I couldn’t stop oohing and ahhing over it while I was eating. The perfectly creamy white sauce, the crispy, salty, buttery crackers—good grief, did my grandmother know what she was doing.
Grandma's Mac & Cheese
Gather Ingredients:
- 1 1/2 to 2 cups shredded Colby cheese
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
- 1 full sleeve saltine crackers, crushed
Gather Supplies:
- Measuring cup
- Tablespoon
- Cheese shredder
- Ceramic baking dish
- Cooking kettle
Instructions:
- Melt the butter in a cooking kettle over the stove.
- Once melted, remove from heat and stir in the flour.
- Add the milk, and bring to a boil while stirring constantly.
- Stir in 1 cup shredded Colby cheese and season with salt and pepper to taste.
- Meanwhile, cook 3 cups of elbow pasta (Grandma's choice).
- In a large bowl, stir together the cooked pasta and sauce until evenly combined.
- Pour the mixture into a greased ceramic baking dish.
- Cover the top with additional shredded Colby cheese, to your liking.
- Next, completely cover the entire top with crushed saltines, creating a nice, even layer.
- Cover with foil and bake at 350°F for 30 minutes.
- Remove from the oven, dot with butter, and return to the oven without foil.
- Bake for another 10 minutes or until the crackers are crisp, watching carefully.
I really want to introduce you to the heart of her cooking during these cold months because her food was healing and comforting. We all need a little of that during January and February.
Next week, I’ll be taking winter walks in the woods, making chamomile and lemon bitters for digestion, and preparing my grandmother’s famous Pizza Casserole.
I have so many exciting things to explore and share with you in the coming weeks! I’ve gathered 20 ways to use herbs from the garden—twenty amazing ideas! So, I’m busy planning to expand our herb garden, and I can’t wait to share the details with you next week.
Until then, be well and take care.
Warm regards,
Michelle