Home at Last Farm...: My Jimmy is confirmed!

Sunday, October 25, 2009

My Jimmy is confirmed!

This morning we drove to Buffalo, to our
old Parish of Christ the King, to see our Jimmy get confirmed. He did all the study last year and even though we moved, the religious education department was gracious enough to allow Jim to return and be confirmed with his classmates.

It was a lovely service and I think Jim and Ben (who stood up for Jim as his sponsor) both looked very handsome! ( I don't know what happened in that picture! LOL But he really did look good in person!)

Afterwards it was off to Duff's for some of the best chicken wings in Buffalo! Jimmy said the only way the day could have been better was if his dad could have been there...and I think he was right.

1 comment:

Michelle said...: Congrats! Sorry his dad couldn't be there though :(; 10:54 PM

Post a Comment

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.