Home at Last Farm...: Happy 4th Everybody!!!!

Wednesday, July 04, 2007

Happy 4th Everybody!!!!

AMERICA THE BEAUTIFUL O beautiful for spacious skies, For amber waves of grain For purple mountain majesties Above the fruited plain America! America! God shed your grace on thee, And crown thy good with brotherhood From sea to shining sea.O beautiful for patriot dream That sees beyond the years Thine alabaster cities glean Undimmed by human tears America! America! God shed your grace on thee And crown thy good with brotherhood From sea to shining sea.- (Author Unknown)

3 comments:

Suse said...: Hi, thanks for visiting my blog. Yes, the brick floor is a TOTAL pain to keep clean!

And I had no idea what you meant when you said "Happy 4th" to me until I came here and realised it's fourth of July for America. We don't celebrate America's birthday in Australia I'm afraid. As I'm sure you don't celebrate Australia Day (in January) in the US. But happy 4th to YOU!; 9:48 AM
Kelly said...: Happy 4th!; 11:23 AM
Paula said...: Happy 4th, Terri! I hope the move is going well!; 9:15 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.