Home at Last Farm...: We had visitors today...

Friday, April 04, 2008

We had visitors today...

3 comments:

Heidi said...: Fun Terri! Maybe they will stay and nest in your yard. They know they have the water. :)

Hugs ~
Heidi; 9:40 AM
Paula said...: Ahhhh!; 11:51 PM
Susie Q said...: They look as happy as two ducks in a...well...you know what I mean!
I LOVE ducks. We have a trip that hang around in our neighborhood. 2 males and a female. Not sure if it is a menage a trois or why I would even think something like that. *gasp*
But they seem happy. Grace thinks that it is a mom and dad with their older son . She said, "You know, like us Mommy!" Yeah...her brother even laughed. : )

Love,
Sue; 5:42 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.