Home at Last Farm...: How can it be summer? I'm not done with spring!!!

Monday, June 21, 2010

How can it be summer? I'm not done with spring!!!

Ah! Can you believe it? Summer is here. I haven't seen one baseball game yet this season and we've only been to the beach twice. SLOW DOWN!! I have so much to accomplish and there never seems to be enough time to do it all.

But I don't want to get so caught up in work that I forget to take time to enjoy the little things:
an evening fishing with the kids or maybe a picnic by the lake. As important as all the other chores are, nothing is as important to me as making happy memories with my family.
Gotta remember what's REALLY important in life.....

Happy Summer Ya'll!!!

1 comment:

Nancy said...: I hope your summer will be great. Time does seem to just fly by.
Nancy; 10:50 AM

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.