Home at Last Farm...: A note left for us last night...

Monday, January 08, 2007

A note left for us last night...

There was a note on the table when Joe and I returned from play rehearsal last night. It read:

Dear Mom and Dad,

Walk up to my room and give me a kiss, please.

Love,

Gillian

Does life get any sweeter?

1 comment:

Kerri said...: Beautiful! That must be one of the sweetest things you've ever read :) And the picture is so precious. She's beautiful!
That husband of yours is a classic. No wonder you think he's kinda nice :)
I've enjoyed catching up with you.
Happy New Year! May 2007 bring you much happiness, health and rich blessings.; 9:33 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.