Home at Last Farm...: Tuesday 16 August 2005

Tuesday, August 16, 2005

Tuesday 16 August 2005

There were more folks here yesterday to look at the farm. I took the day off to clean up the house, but my heart wasn't in it. Joe gave the realtor one month's notice to find a serious buyer or we're taking it off the market. YEAH!
The puppies are getting so big. Friday I'll have to put an ad in the paper for them. I hate to see them go. I would love to keep them both.
There's not too much excitement around here today. I have to work this morning. Then, after lunch and chores, I'll take the kids to the lake for awhile then home for supper and then Jim has football practice. Boring? Well I think it's wonderful! All summer days should be like this. I hope the children remember these days fondly when they're grown up. There's been a concentrated effort to allow them to invite more children over to play as well. I want happy memories for them.

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.