If you haven't noticed, I love them. Like, crazy love.
However, if you ever make organic round udon noodles, compare them to tapeworms as you cook them. Think about the unnatural whiteness of them and how they writhe in the pot of boiling water. Think of this right up to when you slurp the slick little buggers up into your mouth and feel them settle uneasily in your stomach. Trust me, makes it super tasty. Also, you may not want to cook with me.
With soy sauce and dressing
The last of them also with more soy sauce
See? At least I ate them all.
Also, had no food in the house and it was raining. What's a girl to do? Well, if you're lucky, you'll have some hard cheese still left in the refrigerator with a miraculously long life that will weave its way into macaroni and cheese. I tend to use the baked mac recipe from the New York Times, but found this one as I was searching the Simply Recipes blog. SR never lets me down. Apparently, she made this for kids to "broaden their Mac-Cheese horizons". Just an FYI, if you ever want to broaden my Mac-Cheese horizons I will be your slave for the rest of the day. You know, just for extra incentive. And here it is on the same plate I grated the cheese on.
I was hungry.