Home at Last Farm...: That Jacuzzi tub really works!

Wednesday, August 29, 2007

That Jacuzzi tub really works!

Gillian and I are trying out the jacuzzi tub in the master bath. I like it almost as much as the hot tub we had at our home in Stanley! And this one makes big time bubbles!

4 comments:

Anonymous said...: Awwwww!!!! Does it get much better than a tub full o' bubbbbbbles! (I love bubbles!); 4:34 AM
Cottage said...: You lucky girls! Wow, a bubble machine and a bathtub all in one...that is so cool! Now, get out, it's MY turn. Pretty please?

So nice to see you enjoying your new home, Melissa; 8:31 AM
Paula said...: How fun! I love bubble baths! Did you make a splashy mess?; 3:06 PM
Susie Q said...: You lucky girls! This photo put such a huge grin on my face! Nothing better than a jacuzzi filled with bubbles!!

Hugs,
Sue; 11:36 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.