Home at Last Farm...: Pictures on the refrigerator

Sunday, June 13, 2010

Pictures on the refrigerator

There is a page I tore out of Country Living Magazine ages ago on my refrigerator. It is a collage of sorts, with vignettes of various country themed things. This week I got one step closer to making it come to life, here on this little acreage, with the addition of these girls...Sweetie and Angel.

Visualization is an important tool in making dreams come true. You can't achieve a goal if you can't visualize it. Pictures, either actual photos or torn from magazines, help quite a bit.

So whether it be a new car or a vacation home or maybe a goat or two, consider putting up pictures where you can see them. It might help you make your dreams come true.

2 comments:

Diane said...: I can tell they're part Nubian. What is the cross?

They're both beautiful!! Homeade goat milk ice cream will be on the menu next summer!!; 3:19 PM
Brown English Muffin said...: I wonder if all my blogs are talking about goats this week, I wonder if god is trying to send me a message? But about what? Maybe you could give Granny Annie my other blog friend some advice maybe?; 10:11 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.