Home at Last Farm...: Italian gardens

Saturday, June 23, 2007

Italian gardens

Last fall I went to visit the Vanderbilt Mansion in Hyde Park, NY. At the time, of course, the gardens weren't much to see, so I had to get back

there and see the recently re-done Italian Gardens.

The flower beds were formal and laid out (mostly)

in geometric shapes. It was lovely. I especially loved the fish pond. The statue was GORGEOUS.

I enjoyed my visit, but you know what I learned? As beautiful as it was...I am not a formal kind of girl. I believe I love a cottage garden best. Flowers tumbling all over each other. Sort of like my life! LOL

1 comment:

Anonymous said...: Aww, a heart in the landscape! Love that idea... I see gardens are on your mind too :); 3:55 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.