Did some breaded pork cutlets for dinner, along with some steamed broccoli and asparagus. Inspired by this thread, did a cheese sauce, using the remnants of a bag of pregrated "pizza" cheese. The sauce could use some tweaking, but in general was really quite nice.
And where he talks about it looking thin and grainy at first, he's right. I was wondering if I was doing the right thing, then all of a sudden I had a silky smooth cheese sauce in the pan.