La Platicona Habla: Tastes, Passions and Pursuits

So I am living in a hotel in a remote part of the desert southwest for a few weeks for work. Aside from this clever advertising, I haven't been out much except to get food. I am a picky eater so it has been difficult staying here and having to eat hamburgers, steaks or hotdogs at every meal. There is nothing worse than having to eat every meal outside of home. Staying at a hotel doesn't really help the situation, ie, no stove.
Nonetheless I have figured out a system to address my rabbit food ways. I bought OJ, instant oatmeal, Annie Chun's soup (which you can make just heating water in the coffee pot!), hummus, pita, coffee (since hotel coffee is just wretched), and of course a bag of salad (need those greens). It isn't easy living out of my suitcase, but at least I have some decent food in the meantime that will keep me from Burger King and Chili's for a bit...sigh.

Living off Snickers bars and Cheezits while away from home, working late nights, and feeling lonely for a good homemade meal, I thought of my last home cooked meal before leaving town for work. I cooked an American diner classic: chicken fried chicken. It was like eating a large chicken nugget. Mmmm! Simple to cook, but the most important thing is that cast iron skillet. Heat 1/4 inch vegetable oil over medium heat while you prepare this meal (it takes just about 10 mins to prepare).
Take two skinless chicken breasts, and place them in a ziplock bag. Pound them with a rolling pin until just about 1/2 inch thick. Bathe chicken in buttermilk or regular milk while you prepare a flour mixture of 1 c flour, 1 tsp salt, 1tsp pepper, and other spices like paprika and chili powder.
Place flour in a pile on a cookie sheet. Remove one piece of chicken from milk; shake off; dredge in flour mix on each side. Place in hot pan and cook for 5 mins. Flip and cook until other side is golden. Eat quick while its hot!

Working late inspires me to cook luxuries I normally do not eat, like this Monterrey Jack Mac 'n Cheese. It is really simple to make, and very satisfying. Just put about 1 1/2 c of elbow pasta to boil.  In the meantime, cook 1/4 diced onion, 2 crushed garlic cloves, 2 tbsp butter, 3 tbsp olive oil until onions are translucent.  Add 3 tbsp of flour and cook while stirring constantly for s minutes over medium heat.  Add 1 c of milk, whisk.  Add some truffle oil if you like for flavor.  Reduce heat to medium low while whisking mixture. It will simmer and get thick. Add 1 heaping cup of shredded cheese, whisking again so the milk doesn't burn.  After the lumps are out, add drained pasta, salt, pepper, and spices like cayenne pepper or herbs de Provence.  Eat and enjoy the heartburn!