Home at Last Farm...: treasures found

Sunday, May 04, 2008

treasures found

Joe and I ran over to the Buffalo Mission Thrift Store the other day and found a few treasures. Can you guess what the double handled thing is? It's a pirogi maker!!! What kind of Polish housewife would I be without one of those in my arsenal? LOL

The 1950s Look and Life are fascinating and the book is a "biography" of a 12 old girl in 1913 and uses photo and old advertisements to describe what life was like in her Midwestern town.

Then there was a set of 3 shelves (for Gilli to display some of her "collections" on). A pretty tooth brush holder. Some ribbon and a small mirror. I also found a wonderful woven throw to keep in the car for picnic and(though not pictured) a pente game. The "board" is cloth and rolled into a tube and the pieces are there in a small string bag. We have the box game, but this is nice for travel. We have a long train trip in June, you know!

I still want to get to the Amvets downtown. That has to be the best thrift store around here! I just love going through looking for bargains!

1 comment:

Nancy said...: I did not know Amvets had a sale place. I give to them every month.
I am picky about who I support and they are one worth it.
I like your side American Consumer note. Heidi showed me a shirt she bought here and the shirt says made in the USA. I told her WE have a hard time finding that. It is very sad but so true.
Nancy; 3:55 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.