Home at Last Farm...: The sad slow demise of my laptop

Wednesday, February 21, 2007

The sad slow demise of my laptop

I love my laptop computer. It is my way of not going stir crazy down here. But, sadly, Jimmy tripped over the cord last week, pulling the cord from the back of the computer and knocking my poor baby to the floor.

Now, Norton AntiVirus is up. It says it's initiating...it's been like that for 2 days. It won't stop!!!

I cannot download songs or open Microsoft word. If I shut it off, to turn it on again I have to hold it upside down, shake it and pray really hard that it will turn on again. I'm afraid my little acer will have to go to the shop.

Oh, I could use the "big" computer downstairs, but I hate it and besides all my stuff is on my laptop. I suppose there is a sort of irony that just as lent begins I will have to start my "internet fast". I can appreciate that, but I don't have to like it.

So, if I cannot get back on line for a few weeks, please don't forget about me. I'm just waiting on my baby to get back from the repair service.....sob...I'll try to be brave......

1 comment:

Kelli said...: I'm sorry to hear about your laptop, Terri! I won't forget about you and I hope your computer gets back home soon!
Kelli; 10:01 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.