Home at Last Farm...: 18 years ago today...

Monday, March 31, 2008

18 years ago today...

I finally talked this man into marrying me! It took a year to convince him, but convince him I did.And if I've made him half as happy as he's made me he still got a great deal! I love you Joe! Even more then I did back then!

4 comments:

Lara Neves said...: Happy Anniversary! :); 11:20 AM
Nancy said...: Happy Anniversary. The cake looks good, on the plate and cute on your face. LOL; 11:55 AM
Susie Q said...: Happy, happy anniversary!!! Enjoy those pretty golf clubs!!

Such a sweet picture of you two!

Love,
Sue; 3:35 PM
Lisa Steptoe said...: PUNKS. Didn't I talk to you Monday...and you said nothing. Happy Anniversary.; 12:20 AM

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.