Home at Last Farm...: Have your hankie handy....

Friday, December 28, 2007

Have your hankie handy....

6 comments:

Anonymous said...: I approve of the fedora...better than a baseball cap!!; 4:44 PM
Southern Heart said...: Wow...that was great!

I wanted to thank you for your comment about the Peabody ducks. They have a penthouse area for the ducks in the Peabody, where they live when they aren't in the Lobby. It has everything that they could need, including heated space and also a water pool. The Peabody also has a farm in Mississippi where the ducks live every other month (they alternate groups of ducks that are in the Peabody each month). They live a very nice life. :); 11:48 AM
The Old Painted Cottage said...: Very touching. Thank you for sharing!

oxox
Jennifer; 3:11 PM
Vee said...: Thank you for warning us. That was a very touching video made all the sweeter by the child singing the song.

Thanks, also, for stopping by my blog with an encouraging word...much appreciated.; 3:15 PM
Mrs. G. said...: Sniff...sniff. No kidding. I heart love.; 7:08 PM
Lisa Steptoe said...: Hey - on the "Goals for 2007" list...did you mean 2008. You got bout 3 days left if its for 2007. Better get busy.; 8:09 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.