Home at Last Farm...: inter-library loans

Tuesday, October 24, 2006

inter-library loans

Our local library is very small. In fact the 3 closest libraries are all quite tiny compared to what I have been used to. BUT, what they do have is an on-line ordering system, where you can search the card catalogs from all the libraries in the Mid-Hudson system, order what you like and have it sent to your local branch where you can pick it up at your own convenience. How great is that?

I have just spent some time ordering lots and lots of lovely books and books on tape as well as saving others for a later date. Free books. What could be better?????

2 comments:

Kerri said...: Our library has this too and it's really wonderful. They have everyting...books, videos, CD's. Oh for more time to read/watch/listen to all the interesting things out there!
My hubby and I love the library! I even volunteered there for a while before I started to sub at school.; 1:40 PM
(Angie) Norththreads: said...: Hi!
Thanks so much for stopping by & visiting my blog! No my pillows dont smell -but what a cute idea!
~cheers~
Angie
norththreads; 7:02 PM

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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.