Dependable Me

A "Question of the Day" on a recipe forum I frequent was: "if a movie was made about your life, what would the title be?"

Being the type of person who can't come up with good responses on the fly, I didn't answer the question that day. 


My best replies are Seinfeldian.  Always in the car.  Alone.  Three to four days later.

But I have it.  My title.  No.  Not Jerk Store. 
Dependable Me.

I'm dependable.  Like a dog.  A loyal, there-when-you-need, ignore-me-when-you-don't faithful dog.  Don't we all feel that way now and then?

Sometimes I'm tired of being "the responsible one."  I've been called that and acted the part my entire life.  Tired of being typecast. It's gettin' pretty old.

Sometimes I don't want to be the "go to" girl.  I really want to be the "go away" girl.

Dependable can be so boring.  So steady.  So always.

I'm feeling pretty sucked dry lately (did ya notice?) and needed something I could depend on.

Cheesy, creamy vegetables never let me down.

Even more reliable & accessible--
I use frozen California-style mixed vegetables.  Easy, quick, and perfect for this fresh vegetable limbo time of year.

Add a classic cheese sauce that starts with a roux.
I can always depend on stirring roux to
make me happy.

Top it off with Parmesan and paprika.

Sitting down to this on my plate is like walking through the door finding my dog waiting for me in her usual spot.
You know, dependable.

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Vegetable au Gratin

3 Tbsp butter
3 Tbsp flour
1/2 tsp salt
heaping 1/2 tsp dry mustard
1 1/4 c milk, warmed
3/4-1 c shredded sharp cheddar
1 (16 oz) package California Style mixed vegetables (broccoli, cauliflower, carrots), thawed, cut apart pieces if large (optional)
Grated Parmesan cheese for topping
paprika for topping

Preheat oven to 350.
Melt butter.  Add flour, salt, and mustard.  Cook over low heat, stirring, until bubbly.  Slowly whisk in milk and bring to a boil.  Lower to a simmer and cook until smooth and thickened.  Turn off the heat and add the cheddar cheese.  Stir until cheese is melted.  Fold in the thawed vegetables.  Pour into a buttered 8" x 8" casserole dish.  Sprinkle the top with grated Parmesan then paprika.  Bake for about 30 minutes.  If you'd like, place under the broiler to brown the top. 


Linking up with:

Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 66 @ Mom's Sunday Cafe
Tuesdays Tasty Tidbits @ Permanent Posies
Let's Do Brunch @ The 21st Century Housewife
Family Time Tuesday @ Celebrating Family
What's Cooking Thursdays @ Feeding Four
Turning the Table Thursday @ Around My Family Table
Simply Delish @ KB & Whitesnakes Home
Potluck Friday @ EKat's Kitchen
Friday Food @ Mom Trends

And joining Dishing It Up (casserole month)