Home at Last Farm...: books, books and more books

Sunday, November 05, 2006

books, books and more books

Here are a few of the books I got last week. Some were from The Once Again Shop (Oh! I love that place!) and a couple were from Amazon.com

I should be busy reading for at least a week or 2 anyhow.

I bought several children's books as well, but the are destined to be cut up and their illustarations used in my other things....Mwaaaaahaaaahaaaha!
Igor, get me my scissors!!!! And my reading glasses LOL!

1 comment:

Kelli said...: Oh, I LOVE Gladys Taber too! In fact, I have her Still meadow book waiting on my library hold shelf for me. :0)
It looks like you picked up lots of wonderful books. The bird one looks nice...I love birds too!
Kelli; 9:16 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.