Home at Last Farm...: Wait! What's that sound mommy??

Saturday, October 13, 2007

Wait! What's that sound mommy??

Don't be afraid, honey. That's just number one ranked LSU falling in the rankings after the triple overtime loss to the Mighty University of Kentucky Wildcats!!!!!

WOO HOO! Go big blue!!!!

3 comments:

Tracy said...: Ah yes! After several overtimes, there was much whooping and hollering going on here!; 9:50 PM
Anonymous said...: Hi Terri, I was delighted you visited my blog. Yeah,that Elvis wasn't as good looking as the real thing but it was a fun evening. We watched that game last nite. WOW...what a cliff hanger! ~ Lynn; 11:40 AM
Susie Q said...: I LOVED this game! We were watching at my Mom's and rooting for UK BIG time!

Hugs,
Sue; 12:34 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.