Home at Last Farm...

Tuesday, March 03, 2009

So, while gabbing with some girls on an email list I'm on we started talking about making a "bucket list" (If you don't know what I'm talking about go rent the DVD with Morgan Freeman and Jack Nicholson). On of the girls provided us with this link: http://www.gomestic.com/Personal-Organization/How-to-Make-and-Manage-a-Bucket-List.490519
Now get out there and think about how you might go on the adventures of a lifetime that you do not want to miss!

2 comments:

Librarian Lee said...: I haven't stopped by here for awhile and I thought of you so I did :) I like the new looks of things here! !Lee; 7:52 PM
Paula said...: We all need a bucket list. Topping mine is seeing Ireland.; 11:08 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.