Home at Last Farm...: A work in progress...

Wednesday, April 04, 2007

A work in progress...

The next step in the refurbishing has been taken! Next, I think, a light sanding and then all it needs is some stain and voila! I just love it!

Now, what to do with it??? It holds the larger sized recipe cards...recipes? Addresses? Threads? Cards? Instructions for various crafts? It's awfully big...for just one thing. Hey! Maybe CDs or DVDs (minus the jewel cases) might fit. Wouldn't that be too perfect?

3 comments:

Anonymous said...: Yah! That's turning out real nice!! Gosh, I'm sure you'll find all kinds of things to store in those drawers! Where's it going to be displayed? And your coasters are cute!; 11:14 PM
Lena said...: Wow, it's turning out great! I like those wonderful coasters you've made too.
Hmmmm, I might would store pipecleaners and glue sticks in the drawers if it were mine. I always need storage for craft supplies!; 2:06 AM
Heidi said...: I can't wait to see what you end up doing with this Terri. Have fun playing with it.; 11:14 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.