I was inspired to make a french sauce with the name [...]]]> But not together.  No, no, I have not crossed the crazy line.  Actually, yes, I have (I made zucchini brownies one time and my family threatened to disown me), but THIS is NOT one of those times.  Instead, two different projects within close time proximity to each other.

I was inspired to make a french sauce with the name of Mornay Sauce after having it for the first time at a crepe restaurant.  The taste is mild, cheesy, and creamy sauce, going extremely well with chicken, mushrooms, and asparagus.   So, the next night, I was bound and determined to make this divine sauce for my husband.  And myself, of course.  I dug out my Sauces Classical and Contemporary Sauce Making book by James Peterson and got to work.  We did not have mushrooms or asparagus, but broccoli which made just as fine of a substitute for the veggies.  I also used Fleur du Nord cheese instead of the traditional Gruyère cheese.  The result was magnifique!  If you are looking for an online version, the one by cookrecipes.com is pretty close to what the book had for a recipe.

Within the week, I was onto my next project of making jerky.  I was prompted to embark upon this mission due to the prodding by my husband to use of the stuff currently collecting dust in our cupboards.  I cheated and used a kit instead of doing this from scratch, thinking that I would have lesser of a chance of screwing it up.  The kit that I used was the Nesco American Harvest Jerky Spice Works Seasoning Kit, Original Flavor, though I added some liquid teriyaki sauce.  I’m not sure that I am ever able to completely follow a kit or recipe without some sort of alteration.  The result was very tasty, though a little more salty that I had hoped.  Maybe next time I will make it completely from scratch and see how salty that turns out.