Home at Last Farm...: Make your own magazine cover

Wednesday, September 24, 2008

Make your own magazine cover

Have you all seen this site: http://bighugelabs.com/flickr/magazine.php ?
What a hoot! You can make your life into a magazine cover. Try it and send me a link back so I can see how yours turned out!

5 comments:

Heidi said...: Very cute Terri!

Hugs ~
Heidi; 6:50 AM
Susie Q said...: This is a fin site isn't it?? : )
That photo is amazing. Your bedroom is gorgeous!!; 4:58 PM
Terri said...: That's not my room Susie q! Mine is that same color though. I found that photo looking through google for ideas on what to do with my room. I WISH I had a gorgeous fireplace in there though. Wouldn't that be romantic?
Terri; 7:19 AM
Terri said...: That's not my room Susie q! Mine is that same color though. I found that photo looking through google for ideas on what to do with my room. I WISH I had a gorgeous fireplace in there though. Wouldn't that be romantic?
Terri; 7:19 AM
Paula said...: Is that your bedroom??! I would so buy that magazine! Oh, I just read your last comment, but beautiful job anyway!
I did this awhile back. It's somewhere in my archives and also on my flicr. Very fun!; 10:24 AM

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.