Home at Last Farm...: The First Sunday in Advent

Sunday, November 29, 2009

The First Sunday in Advent

Sunday, November 29
First Sunday of Advent
The days are coming, says the Lord, when I will fulfill the promise I made to the house of Israel and Judah.—Jeremiah 33:14

Lord Jesus Christ,who is, who was, and who is to come,we pray for the virtue of hope,that amidst the trials and difficultiesof this world,we may keep our hearts fixedupon you, who reigns over the cosmos.May your grace enliven us,strengthen us,and defend us,as we await your coming in glory. AmenDavid Bennett

This year I bought an advent wreath, but for those of you who want to make one yourselves, I found this video on Youtube:

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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.