Home at Last Farm...: Louisville longings

Sunday, December 24, 2006

Louisville longings

My husband and I were talking, recently, about possible places to live permanently. Being from Kentucky ( I met Joe while he was stationed at Ft. Knox), I asked if he would consider Louisville and, to my surprise, he said yes! He loved Louisville.

Well! Though I often go to the Louisville Courier Journalhttp://www.courier-journal.com/ website just to see what's going on, I haven't done so recently. I think I have fallen in love with Louisville all over again! Sigh.... who says you can't go home again??? Please, oh please! May I????

1 comment:

Anonymous said...: Hi Terri! THANK YOU so much for your lovely email. You are darling and I'm going to have to start visiting your blog... it's very fun! You have a VERY merry Christmas. God bless. -The Other Gillian :); 10:35 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.