Home at Last Farm...: 19 years ago today....

Tuesday, March 31, 2009

19 years ago today....

This man married me, despite all the warnings against such a rash decision. If I have made him half as happy as he's made me that, would be a lot!

Not only is he an excellent husband, provider, lover, and father to our 5 children, he is my best

friend. I love you, Joe, with all of my heart.

Here's to you sweetheart! You are the best!

5 comments:

Unknown said...: Terri, that is beautiful. Joe is very handsome and I'm so happy that you love him. Happy anniversary.
Your friend,
Shirley; 7:02 PM
Nancy said...: Happy Anniversary. It is wonderful to hear happy stories.
He is a good looking man.
Nancy; 4:46 PM
Michelle said...: happiest of anniversaries!!; 10:43 AM
Heidi said...: Happy anniversary to you and Joe! 19 years is great. We have anniversaries close to each other as mine is on April 4th. Enjoy another wonderful year together.

Hugs ~
Heidi; 10:49 AM
Kerri said...: I'm sure you've made him just as happy as he's made you :)
Wishing you a wonderfully happy anniversary...a little late.
Our 38th is coming up in 2 days, on April 17th.
And every year a blessing! :); 7:56 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.