Home at Last Farm...: Who goes to Niagra Falls in November?

Sunday, November 25, 2007

Who goes to Niagra Falls in November?

WE DO!

Cold but beautiful! I cannot wait to go back in the warmer weather to ride the Maid of the Mist!

4 comments:

Kether said...: Oh it looks just like I remember it. Beautiful!!!; 4:36 PM
Mary said...: Lots of people go to Niagara Falls in November. I have been several times in my life in different season. When the ice bridge is up, it is an awesome scene.

Thanks for sharing.
Blessings,
Mary; 8:16 PM
Paula said...: Gorgeous! I'm going some day, yes sir!!; 9:57 AM
Susie Q said...: Oh Terri...I so wish I had a brain and had realized you were so close (as per your comment on my blog!) to Niagara! I would have so loved to meet you and have our daughters get together to yak and giggle!

I thought Niagara was really pretty in November and not crowded! That was a plus huh?

We will have to return and try meeting up his time!

I have enjoyed catching up with all your posts. It has taken me awhile but I am getting caught up little by little!

Have a wonderful week!

Hugs,
Sue; 12:44 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.