'Kay, So...Let's Talk Cheese

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last two years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

By Erica H.

(Post from the archives that I most wish I had written myself: Tara C.'s funny and informative write-up of Soul Cakes. Post from the archives that I am most pleased to have written: Granny's Lemon Pound Cake.)

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As you know by now, this is a series wrap for me here at Food Lush, which has engendered a certain sense of urgency that I impart the absolute most crucial food-related information to you while I have the chance. Down to the hungry depths of my soul have I searched! And what did I discover there (underneath the layers of garlic and yea, even eggs) but a vast pool of spicy liquid cheese: my molten core of queso.

In the interest of making sure that you all can fend for yourselves in my absence, I now present a very important recipe round-up.

Quick and dirty queso for when you only have ten minutes: the classic RoTel/Velveeta combo.

Oh, you have fifteen minutes? Q&D version, slightly enhanced.

Killer, real-deal queso for when you are feeling fancy enough to make a bechamel sauce.

Or just come visit me in Austin, where you can't throw a stick without it ending up in a bowl of the stuff. Seriously, come see me. I already miss you.