Home at Last Farm...: It was such a lovely day

Wednesday, July 16, 2008

It was such a lovely day

I turned 48 yesterday. It didn't hurt.

As a matter of fact, it was a pretty
nice day. I puttered in my yard for awhile. I got a couple of new finches. Later I went to Olive Garden with my family (that soup and salad deal is GREAT!)

Then, at dusk, my sweetheart put the top down on the Jeep and whisked me off to Niagara Falls. Did you know they light the falls up

at night? It was GORGEOUS!

It was a perfect summer day.
And what could be better then that?

4 comments:

Anonymous said...: Terri, I was wondering what you were doing on your birthday. It sounds like the day was even more fun than you could have imagined. I've never had a desire to go to Niagra Falls, but seeing these pictures has changed my mind. It's really beautiful at night, isn't it?!!

So glad your day was extra-special!!; 10:34 AM
Michelle said...: happy (belated!) birthday to you! I bet the Falls look amazing at night all lit up like that!; 10:19 AM
Meggie said...: Happy Birthday to you, Terri and congrats to your son! Sounds like you had a great birthday.; 3:45 PM
Paula said...: Oh, Happy Happy Birthday! Sorry my wishes are coming so late. It looks like you had a spectacular night. Beautiful!
(I've been having your same "can't find time to blog in the summertime" problem!); 10:27 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.