Home at Last Farm...: Madeleine Peyroux...my latest discovery!

Sunday, February 10, 2008

Madeleine Peyroux...my latest discovery!

I'm always looking for "new" music to enjoy. Last week I got this CD out of the library and I finally got around to listening to it today. WOW!

What a wonderful voice! Check it out for yourself.

Her website addy is:

http://www.madeleinepeyroux.com/flash_content/main.html

1 comment:

AK Angel said...: Greetings from the Last Frontier of Alaska ~ and I'm so glad you 'finally' found Madeleine Peyroux... my IPOD is filled with her music ~ she has some awesome songs out there... and is truely 'gifted' ~ I love that she sings in both english and french ~ have you heard her sing "Le Vie En Rose...", I read that you saw the movie ~ it is so awesome! Also she does the song, "Smile" and and it brings tears to you eyes... didn't mean to ramble on but I got so excited to read that someone else enjoyed her voice and songs ~ try and find some of her other CD's... have a good day, J.Douglass; 1:19 AM

Post a Comment

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.