et Fromage

Could Summer dance as elegantly as she does without the flavorful symphony that accompanies her passionate performances?

What would her overbearing heat be without the light percussion of a coal-filled grill and smooth melodies of a slightly sweet, homemade potato salad?

Alas, the memories of summer are often made in the midst of good food and good drink. Each day that passes is but another excuse to eat the delicacies prepared during the warmer months before we must move back to hearty stews, hot soups, and comforting, heavy plates of pasta. For the few months that precede Persephone's return to the underworld, it is certain colorful smörgåsbords will be enjoyed, even by the most ascetic appetites.

Many have argued about which dish reigns supreme during this time every year.

Some would say a saucy rack of ribs is a meal fit for the royalty of Verano and highly esteemed by commoners for that reason.

Others claim the simplicity of a hamburger is the perfect canvas for a fulfilling meal, painted boldly with greens, reds, yellows, whites, and purples.

Even the humble hotdog finds creative, ardent supporters that admire its practicality and historical reliability across various social gatherings.

Of course, it is all too often that we focus on what is put on the center of our plate while those in the supporting roles receive mild applause.

...What is this?

An interruption?

Could it be?

Many guests have arrived in a sleek Pyrex but this is not just any guest...

Shrouded in aluminum foil, a familiar figure appears before us at last! With as many awards as the venerable Walter Brennan and as beloved as the late John Cazale, this well-respected contributor to the annual cookout is welcomed with a standing ovation from young and old alike. A sensual fragrance pervades the ceremony as they unveil themselves from their metallic cape and reveal their glorious golden countenance.

Dripping with a dashing charisma that could be likened to the luxurious allure of a fondue fountain, et Fromage bows in gratitude to their salivating audience. Feeling that their family name is a bit too pompous, they implore onlookers to call them by their nom préféré, Mac. With such stunning introductions out of the way, Mac takes their seat among other beloved stars at the extravaganza.

The sexy, rugged, breadcrumbed stubble complimenting their handsome visage causes men and women both to gasp in excitement.

Bathed in a tantalizing Mornay sauce, the origins of our prized visitant can be traced to the Old World, where many of our other guests have histories as well. Centuries ago, it was Jefferson that worked to popularize the cheesy invention across the ocean in the New World with fanatical adoration. In the revolutionary spirit of the West, many have tailored the recipe to their own tastes and cultures, causing a continued renaissance of exploratory gastronomy so grand, that it may never end.

Crafting new ways to produce velvety decadence over the years, every continent across planet Earth has tirelessly labored to put its own unique spin on the classic preparation. Even in the frozen lands of Antarctica, polar bears and penguins must be tinkering with their own gooey creations filled with succulent seals and intriguing fish.

And why not? The inviting winds of summer encourage new adventures and novel ideas.

Should we not wish to experiment with that which is perfect? Is perfection objective? Or is it discerned by the tongue of the beholder?

Perhaps it is better to experience it for ourselves rather than obliging to the palates of the masses.

In an august conglomeration of various flavors, textures, and inspirations, there are many pretenders to the throne.

Let it be known that macaroni and cheese is chief among the stars of our summer celebrations, and rightfully so.