Home at Last Farm...: WHAT???? NOT TIL JUNE?????

Wednesday, February 14, 2007

WHAT???? NOT TIL JUNE?????

Why are they tormenting me?? No new Closer episodes until JUNE! I love this show!

2 comments:

Anonymous said...: What? No! I love this show too. They were just teasing us with that 2 hour episode a couple months ago, that is not nice!; 10:09 AM
Joanne said...: This is one of my favorite shows, too. Jacquelyn and I both love watching it and enjoyed all the reruns on Superbowl Sunday. We might have to wait for new episodes till June, but at least it gives us something to look forward to :) :); 11:43 PM

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.