Home at Last Farm...: I am officially old and unhip!!

Sunday, August 24, 2008

I am officially old and unhip!!

I saw these uber cute shoes at Chad wicks.com and got them to go with a great dress (that I also happened to find at Chadwick's) Don't they remind you of a 1930's style? LOVE IT

Anyway, this morning I put on my dress and then slipped on the shoes. They feel great, only thing is after 20 years of flats and tennies I can't walk in heels anymore! Honest to Pete I look like I'm 'flicted or something when I walk in these beautiful, hip and stylish shoes. What will my Diva mentor think?????

So, like a twelve year old yearning to grow up, I took them off, put on my flats (I'm sorry I cannot walk into Mass walking like that. They'll either think I have taken to drinking in the morning or hold a "healing" for me!) and tonight I'll have to practice walking in heels again. Pitiful! Ain't it?

1 comment:

Lisa Steptoe said...: It's working! It's working! All my hard work is paying off. Those shoes are the HOTNESS! What size do you wear?

Practice. Practice. Practice or they gonna be mine! HA!; 3:32 PM

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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.