Home at Last Farm...: They're here!!!!!

Friday, October 20, 2006

They're here!!!!!

After a long and exhausting drive (the baby got car sick) the Steptoe family has finally arrived! We were a little disappointed when Jordan wasn't allowed to attend classes with Joey today, but he was very cool about having to hang with us old folks today!

You know how, in your life, there are these friends that you don't get to see too often, but when you do get together, you just pick up like you were just together yesterday??? Well, Ron and Lisa are like that.

Both classmates of Joe's (USMA '87) they are just extrodinary people. We call them our "hip" friends! LOL We are so blessed to have them in our lives.

And now there's baby Cara. Isn't she sweet???

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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.