Home at Last Farm...: home sick from school

Wednesday, November 14, 2007

home sick from school

With 2 children home sick from school with nasty colds, what could be more comforting than Yatzee, Ginger ale and Scooby doo cartoons?

Why 2 days of them of course!!!

I think, though, that this will be the final day off sick. They are kind of lively today, so by tomorrow should be heading back.

I will miss them! It's kind of nice to have them around during the day. They are growing up awfully quick, so these few "days off" together are precious.

Guess I had better go make some chicken soup for their lunch.

3 comments:

Tracy said...: I hope they are well again, soon. BTW, I'm reading the same book, Sew Pretty Homestyle, and I LOVE IT!; 12:19 PM
Paula said...: Ginger Ale is a staple at our house whenever there's sickies around. Nothing like a gool ole sick day!; 10:46 PM
Anonymous said...: You're so much sweeter as a mother than I was. If my kids were sick enough to stay home, I made them stay in bed. . .no TV just rest. They could read. My husband calls me the funsucker and I'll just bet the kids wish they'd thought of it first. Fortunately, they're grown and still love me. Although I'll bet neither of them make their kids stay in bed when they're home sick from school.

Diane H; 3:53 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.