Home at Last Farm...: The Muddy Cup

Sunday, October 22, 2006

The Muddy Cup

We had the greatest time last night! After Joe, Ron, Lisa and I finished our scrumptious sushi supper, we went looking for a place to sit, talk and enjoy a cup of coffee and we found: The Muddy Cup. It was like something out of "Friends." I tried to get everyone to sing Smelly Cat, but there were (thankfully) no takers.

I wish we had more chances to double date with the Steptoes, because when we do we always have such a great time!!!!

1 comment:

Lisa Steptoe said...: But I did sing the "Smelly Dog" Song. Smelly Dog, Oh Smelly Dog.
You let smelly ones like a beast, smelly dog.; 10:31 AM

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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.