Home at Last Farm...: Calling all Jane Austin lovers....

Sunday, December 30, 2007

Calling all Jane Austin lovers....

While perusing a favorite blog of mine, Laura's Miscellaneous musings, I was delighted to discover that Masterpiece Theater will be producing several Jane Austin pieces beginning in January. What a wonderful way to start the new year!!!

The link to the complete article from the New York Times as well as a link to Laura's always interesting blog are below.

Laura's blog: http://laurasmiscmusings.blogspot.com/

New York Times: http://www.nytimes.com/2007/12/10/arts/television/10mast.html?_r=1&ref=television&oref=slogin

2 comments:

Andrea Frazer said...: Hi there - Thank you for visiting my blog.

I know of some other Jane Austen-ite bloggers, but of course I'm having some brain meltdowns now. I will try to remember to post later. Or ask me.

Five kids? I love it. I have two, but have always wanted more. It's not happening in this lifetime, so I will live vicariously through other larger families (and make the best of what I have. It's not what we don't have, but what we DO that counts, right?)

Take care. Off to watch the YouTube video and most likely cry....; 7:14 PM
Laura said...: Thank you for the very kind comments! So glad to know you enjoy the blog. :)

I'm looking forward to Jane Austen too!

Happy New Year,
Laura; 12:05 AM

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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.