Home at Last Farm...: The Sheep and Wool Festival

Saturday, October 21, 2006

The Sheep and Wool Festival

Spent a few hours at the Duchess County Fairgrounds walking around the annual sheep and wool festival. What a mad house!!

Huge, huge crowds everywhere.

I did get to see my friend Carol from my Red Cross Days but her booth was so busy we couldn't talk but a minute, but it was good to see a friendly face.

For anyone interested in wool, sheep, llamas, knitting spinning or gorgeous hats, mittens and wraps this was THE place to be this weekend. Glad we got a chance to go.

1 comment:

Kerri said...: Hi Terri, thanks for visiting! Nice to 'meet' you.
Our daughter went to this show and called us on Sunday to rave about it. She is a mad knitter, like my mom was (and me too, before I married). I think we'll make a point of going next year. It sounds wonderful!
Murphy is a handsome boy, isn't he? :); 1:29 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.