Usually called the doctor. Or the caretaker.

The cheddar was good, but I think it needs some more strongly-flavoured cheeses, or else something that's just cheese on crack like edam. Possibly some jack or something. The cheddar gave it a lovely colour though. Maybe also pine nuts in the bread crumbs, finely chopped.

I am getting the hang of bechamels and really proud of myself for it. I made my first bechamel perfectly and then consistently broke them and had to rescue them for the next six years. Quite suddenly about a month ago I found the knack.

Our building repair guy will worry about that; luckily we're on what is euphemistically called the "garden" level so our floors are concrete, and the nearest carpeting is a good six feet away in any direction. The daniel is having trouble with his dishwasher lately too; 'tis the season, I suppose.