Home at Last Farm...: Marley and Me

Tuesday, October 21, 2008

Marley and Me

The book was WONDERFUL. Now, there's a movie coming out at Christmas time. Here's the movie's trailer:

2 comments:

Michelle said...: I wanted to answer your comment about Kayla's shirt and skirt, but I couldn't find your email, so I hope you don't mind me leaving this comment here!

I wish I was talented enough to make something like that shirt (the I'm 5 shirt)...but another blogger who has an etsy store made it. I actually bought the skirt (at JC Penney's) awhile ago, and when I ordered the shirt from Karen I told her I didn't have any preferences for colors, to just surprise me. I was pleasantly surprised to see how well the colors matched that skirt I had! (and she hadn't seen any pic of that skirt either!) It's almost like they are a set they match so well together :); 11:52 PM
Susie Q said...: We are so excited about this! The
book was so wonderful. We have suggested it to so many who love it!

Love,
Sue; 5:19 PM

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.