The Lust List: 3 More Things

Wesco Spaceboy Waste Bin

WESCO SPACEBOY WASTE BIN

Once upon a time, long, long ago, I fell in love with a trash can.  I know, it's ridiculous.  And its price of around $450.00 is definitely out of this world.  I don't even know if you can still buy them in the U.S., but they seem to be hard to keep in stock on the U.K. websites where I've found them, so obviously I'm not the only one who's in love.  You have to admit, they are pretty darn cute.

1967 PONTIAC GTO

My Sweet Mama bought one of these in 1967.  She said there was no glitz or glamour to it, just pure hot rod.  I can just see her, all young and sweet and quiet, pulling up next to somebody's Mustang in that thing and then blowing 'em away when the light turns green.  This one is for sale at the St. Louis Car Museum for a mere $146,000. Maybe one day I'll be able to afford the blue-collar model, aka The Cloned LeMans.  Until then, may as well drool over outrageously priced and perfectly restored beauties like this.

Le Creuset Cast Iron Casserole in Powder Pink

LE CREUSET POWDER PINK CAST IRON CASSEROLE

Oh how I wish I'd never learned of these!  I do not need another cast iron 2 quart casserole.  I already have one that's heart-shaped, one that's pumpkin-shaped, and one that's just plain round.  I do NOT need another.  Especially when the jerks at Le Creuset, makers of my very favorite cookware in the whole wide world, decided to make them available only in Japan.  JAPAN!  C'mon, that's not fair!  And in PINK no less.  I need one of these.  Every now and then, they show up on Ebay at an exorbitantly high price. On the Le Creuset Japan website, they are available in 5 different colors!  And I can't have any of them!  Oh, the lustful anguish.  

Recipe: Oven Baked Mac and Cheese

(Disclaimer:  I have this recipe sloppily written on a page ripped out of a phone book.  My Sweet Mama gave it to me over the phone one night while I was at work, and my shorthand is a little crude. It's not really even a recipe, more like an idea of a recipe or some really vague instructions. I could call her for the real recipe and accurate amounts and such, but that would take all the adventure out of it.  I make it differently every time with different cheeses. My rule for cheese is this: keep adding more 'til it don't fit!)

MAIN INGREDIENTS

6 oz. elbow macaroni

Cheeses of your choosing:  Recommendations:  Velveeta (melts better than anything!), cheddar, Muenster, mozzarella, butterkase, gouda. Experiment!

Butter

Milk

Instructions:

Spray an 8 x 8 dish with some non-stick cooking spray.  Cook the macaroni according to package and throw it in the 8 x 8 dish. Cut up about 7/32 of a stick of butter and slap it in there, too. Sprinkle a little salt and pepper all over it and stir it around some to get the butter all good and melty.  Also sprinkle a little bit of Chili Powder in there and mix it in for a little flavor.  Glob as much cheese as you can fit in there and kinda stir it in as well.  Top with shredded cheddar. Pour milk in there just enough to fill the dish to about 11/16 full. Shove it in the oven at 350 for about 45 minutes.  Smell the aroma of burning milk as it boils over and makes a mess of the bottom of your oven.  Remove from oven, take a picture of the beautiful cheddar cheese crustiness on top, dig in, and enjoy!  And stay off the scales for at least a week afterwards.