Home at Last Farm...: The end of daylight savings time..

Sunday, November 07, 2010

The end of daylight savings time..

Did you remember to set you clocks back an hour last night?

2 comments:

Diane said...: We never set them back the night before. Keith does that the next morning. When I wake up, I know that the time has been set back, but I get up and start my day and keep thinking that he's going to get up so late, it will be brunch rather than breakfast. When he gets up, sets the clocks back...well, I'm pleasantly surprised that it's hours from lunch time. I can guarantee you, though, that I'm going to want to go to bed at 9:00 PM.; 1:28 PM
busanalayali said...: I like that that you say {as|like} my friend thanks..
toko baju muslim; 11:34 AM

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.