Home at Last Farm...: Matthew's 6th grade fall concert

Friday, November 16, 2007

Matthew's 6th grade fall concert

Last night was the 6th grade autumn concert. Matthew was very proud to perform for us! He told his dad afterwards that he remembered all the words!

2 comments:

Kerri said...: It's been quite a while since I sat and watched a chorus or band concert. I chuckled about your comment in a previous post about bands being..um..not great. How true :) But glad that one was a good concert.
This one looks like fun too. I liked the song...bright and cheery :)
I've really enjoyed catching up with your posts Terri.
The reunion sounded like great fun.
I love my Vet too ;)
He was in the Marine Corps.
Alice is definitely beautiful :)
And your upstairs hall looks wonderful. I love the color of the wall!
We had snow that stuck here today. Brrr. I really dislike cold weather! How far away is spring????; 8:31 PM
Lara Neves said...: Hey, they did a great job! I'm impressed.

And very glad he remembered all the words, he should be proud. :); 8:54 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.