Home at Last Farm...: The Princess of Wales

Sunday, July 01, 2007

The Princess of Wales

I remember setting the alarm clock so that I would get up early to watch her wedding. I was only a year older then Diana and she really did seem like the princess in a fairy tale: So young and beautiful. I sat there in my little apartment drinking General Foods International coffee (mocha mint!) and weeping for the joy of it....for the beauty of the moment.

I remember sitting at my vanity Labor day weekend. I was putting on makeup and getting ready to go to church, when Joe came in and told me she had been killed in a car crash.
I remember watching her boys walking behind her casket. And seeing the crowds of people weeping. I wept myself and wasn't sure why the death of someone I never met should affect me so.

This weekend her sons' held one hell of a benefit concert in her name. I still feel weepy at the memory of her and her shining, sad, beautiful, tragic life. I hope somehow she knows now how loved she was. How important her being here was to so many people in so many different ways.
I hope her boys take after her in their adult lives and in how they treat the people around them.
And I really, really pray her heart so abused in this life by people who should have cherished and protected her is finally at rest.

1 comment:

Anonymous said...: Oh I know exactly how you feel. I remember watching the wedding as well as the funeral and feeling exactly the same way. So tragic.; 1:30 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.