Home at Last Farm...: My little Zebra Finches are sitting on a clutch of eggs

Tuesday, January 02, 2007

My little Zebra Finches are sitting on a clutch of eggs

I noticed this morning that there are at least 6 eggs in the nest now! I love those silly little birds. I used to have several, but I'm down to only two now, so seeing those little eggs just makes my heart happy!

Zebra Finches don't really sing; they chirp. I guess they could make you crazy if you weren't used to it (or so I'm told by visiting friends! LOL) I can't explain why I like them so much, but it's just a feeling I get whenenver I watch them flitting about. So small, so exquisitely made. So perfect. How can someone look at something as lovely as that and not feel awed and inspired?

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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.