Home at Last Farm...: Home School??? Yes Way!

Friday, January 19, 2007

Home School??? Yes Way!

Beginning at the end of the current school year, my 3 youngest children will be returning to (a drum roll please.....) home school!!! Yeahhhhhhhh!

The middle school here is out of control. Too many kids. Too many parents who are absent or just don't care. Teachers are o.k. but overwhelmed. SOOOOO the Daddy has o.k. ed homeschooling for 2007-2008 school year.

I enjoyed having the kids home full time and learned as much as they did when we home schooled before. I am so excited to have this opportunity again. I have spent half the day looking at home school sites and putting books on my Amazon.com wish list.

Fall has always been my favorite season and now I have even more reason to love it! Welcome home my babies! School is in session!

1 comment:

Kelli said...: That's wonderful news, Terri! Congratulations!!
Kelli; 10:50 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.