Home at Last Farm...: O.K. this cracked me up

Tuesday, December 11, 2007

O.K. this cracked me up

So, I had a few errands to run this morning and went to a part of the area I hadn't been to before (I found 2 other malls!!! People around here must REALLY REALLY like to shop). Anyway, I'm driving along and I see this sign outside a funeral home. I HAD to turn around and take a picture because it just cracked me up!!!

If you gotta ask, I guess you're not gone yet! LOL LOL

2 comments:

Lisa Steptoe said...: I am still ROTFL. This is too funny.; 10:52 PM
Paula said...: Snortin' kool-aid outta my nose!! Hysterical!!!!; 10:13 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.