Home at Last Farm...: Link to free book plates to print out

Wednesday, December 12, 2007

Link to free book plates to print out

I love to read and hence have quite a few books, which I don't mind sharing with my friends. But you loan them out and people forget and then, suddenly, you don't have quite as many books as you used to have. Here is a link to a site that has quite a few book plates that you can print out, so you never have to accidentally lose a book again!

http://www.myhomelibrary.org/colour.php

2 comments:

Farmgirl Cyn said...: I DO love to read, and I DO lend out my books, and mostly I DON'T get them back! I think I need to keep a list of what I lend out and when it comes back, then maybe fine the culprit when they have had it for too long1 Kind of like the library. (did you know that by my fines at the library they were able to put on a huge addition???? KIDDING...they were just able to remodel!!!); 10:08 PM
Susie Q said...: I love bookplates and this one is so adorable!!

And I LOVE the recipe at the side...I must try this one!

Hugs,
Sue; 10:11 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.