Made pastitsio for Sunday dins at my next contract, followed Ina Garten’s recipe. I have been making bechamel for years, it has always turned out fine. But hers….made with whole milk and heavy cream along with the butter, with Greek yoghurt (4% milk fat) folded in after a slight cooling..…not for the cholesterol conscious, but I could have eaten that all by itself. The whole dish was an all day affair, but completely make ahead and freezable. Now on to harissa chicken for my second Sunday of the contract.