Home at Last Farm...: what a fun afternoon!

Thursday, November 12, 2009

what a fun afternoon!

My friend Liz and I found a wonderful tea shop in Naples. Just a little bit of Britain in the Finger Lakes. We had such a lovely afternoon and everything was so delicious....we just can't wait to go back again! I'd love to go to their Edwardian Christmas tea!! How fun would that be???

In the meantime, I brought home some Russian tea with the most unique smokey flavor I've ever tried. There is something new and wonderful to discover every day!

3 comments:

Unknown said...: Terri, how wonderful. What a nice looking tea room. It also says art gallery. What kind of art did they have? The "NEW" tea you had would you sip it often? I have a hard time trying new teas as I find myself being way too fussy. Bet the goodies were to die for?; 9:39 PM
Paula said...: Sounds like a great place to share with a good friend. And yes, that Edwardian Christmas sounds fantastic! I'll go with ya...; 4:22 PM
Chixmum said...: I wish I lived near you! I would loooooove to go to Dallywaters' Tea Room. The menu sounds scumptious! Anyway, I hope I win the giveaway; 2:29 AM

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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.