Home at Last Farm...: A Boy Scout is Born

Wednesday, May 30, 2007

A Boy Scout is Born

Last night my Matty recieved his Arrow of Light...for the un-initiated, that means he changed from a Cub Scout to a Boy Scout.

He loves being a Scout and I think he'll make Eagle one day!

Congratulations boy-o! We're all so proud of you!

2 comments:

Anonymous said...: WOO HOO!!! Way to go Matty! I am so proud of you! I will take you out for a special dinner when we get all settled here. I love you so much!

-Dad; 6:02 PM
Lisa Steptoe said...: Congrats Matty! Your the man...Eagle Scout here we come. I love you Mats!; 3:49 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.