Home at Last Farm...: I found it!

Friday, April 11, 2008

I found it!

Remember this poster that I mentioned seeing a week or two ago? Well, I found it here:

http://www.etsy.com/shop.php?user_id=5244654

Only $25 and in loads of colors! I gotta get me one!

5 comments:

Anonymous said...: Terri, that's what a lavendar candle and Celtic music do for me. Oh, sometimes a little wine helps!

Diane H; 1:21 PM
Nancy said...: You added a lot since I checked your blog. Love the dollhouse. I'm glad you found the sign you wanted. That is one hugh bubble your son made.; 3:48 PM
Susie Q said...: Wow! How cool is that!! Okay, which color are you gonna get?

Love,
Sue; 1:26 PM
Laura said...: Love that poster!! Thanks for the link. :)

Best wishes,
Laura; 8:28 PM
Carolyn said...: Just surfin' the blogs and stopped by for a visit.

Nice Blog!

Carolyn; 8:25 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.