Home at Last Farm...: The Gentle Art of Domesticity by Jane Brocket

Monday, September 08, 2008

The Gentle Art of Domesticity by Jane Brocket

I found this book at the library the other day and I'm so glad I did! I've already put it on my wish list!

Not a "how to" but written almost as a love story to her home and family, author Jane Brocket has filled this book with all kinds of delicous things! Recipes (I made the Jam Tarts today!), knitting, family photos, needle work, art, Cary Grant, books, fabric....sigh. I think I could read this book again and again.

If you are looking for a lovely litte book to read. Try this one!It's fabulous!

3 comments:

Gina said...: I've been wanting to get my hands on that book for awhile. I'm glad it's as good as I was hoping. She also has a great blog. I love how she uses candy in a lot of her pictures.; 10:02 PM
Susie Q said...: This sounds wonderful! Thank you for telling us about it! i will look for it this weekend.

Love,
Sue; 8:51 PM
Lena said...: I bought this book just the other day, and I love it! Yarnstorm is a wonderful blog too.

I love the way your deck is coming along, and all your home projects are very inspiring. I'm so pleased to see you happy and creatively enjoying your new home.; 2:21 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.