Home at Last Farm...: The Diva's scandal and her contest.

Saturday, October 24, 2009

The Diva's scandal and her contest.

The amazing product!

My friend Lisa over at : http://www.traveldivastories.com/ Was STINKY! Well, not her personally, but her yoga clothes and towels (Lisa does hot yoga, and if you know that is, you know you sweat like you are doing an impression of Niagara Falls!) She recently tried a product called Smelly Washer and was so impressed by it that she is having a little give away contest!

Go on over and follow the instructions (Please don't disobey the Diva!!!) and maybe you'll win a bottle of this wonderful elixir to try for yourself!

The ever gorgeous and (now) non-stinky washer owning Diva!

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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.