Home at Last Farm...: guest bathroom

Sunday, September 02, 2007

guest bathroom

Before we even sold our farm in Potter, my friend Karen gave me a couple of rolls of the cutest Victoria wallpaper. It was pale yellow with little tea cups hanging all over it. Well, I finally got the chance to use it in our guest bathroom. It is such a sweet print. I really love it!

I did wonder if tea cups would be appropriate for a powder room, but figured #1) drinking too much tea could cause one to NEED to use the powder room and #2) I just really liked it and wanted to use the paper.

What do you think?

5 comments:

Anonymous said...: I love it! The color is so relaxing. I'm thinking people will be so comfortable in there, you may have trouble getting them out!!

Diane H; 2:48 PM
Susie Q said...: What pretty and sweet paper! I LOVE it. Why not tea cups in a powder room? I think it is just perfect!

SO pretty!

Hugs,
Sue; 11:37 PM
Wolfe's den said...: The tea cup wallpaper looks great!!
I have tea cups in my powder room too!!!
Jenn~; 5:50 PM
Heidi said...: Oh Terri! I just love you! You can always be counted on to make me laugh. The paper is adorable and your reasoning behind using it is ever better.; 11:22 AM
Grace at Home said...: Oh I remember that wallpaper! I'm a huge fan of Victoria and I had forgotten about this paper, but now I remember loving it! How cute it is in your powder room!; 7:23 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.