Home at Last Farm...: I am missing my house sooooooo badly today

Monday, November 06, 2006

I am missing my house sooooooo badly today

We drove down to Stanley on Friday to check on the house. It still looks so beautiful to me. I wish I could have brought it with me.

There are definitely advantages in renting...I don't have to fix anything....I don't have to do anything when it's time to move again except pack up and go, but I do like the feeling of owning my own place.

When we sell this place there will be another house waiting for us somewhere, I'm sure, but I have to wonder if we'll ever find anything this cool again to call home.

1 comment:

Sandy Hatcher-Wallace said...: I can see why you are missing your house...it has lots of character and there's a big difference in renting a house vs owning one.
This house reminds me of my grandmothers house in California.; 10:16 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.