Home at Last Farm...: Thanksgiving 2007

Friday, November 23, 2007

Thanksgiving 2007

Sandy. Who's also the birthday girl today!
A little pre-dinner vino!
Watching the Macy's Thanksgiving Day Parade
Dora the Explorer's biggest fan
They eat SO much and yet stay SO thin

The chef and his bird

City mouse and Country mouse

True Blessings: our Thanksgiving banner

The younger set getting ready to feast !
Look who's first in line to dish up!

2 comments:

Paula said...: Looks like you had a wonderful day filled with family and laughter!; 11:43 AM
Mary said...: Very nice photos. I'm glad you had a great day.

Blessings,
Mary; 7:34 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.