Wednesday, March 30, 2011
Tuesday, March 29, 2011
Friday, March 18, 2011
The night before I made these party favors that I saw on one of the blogs I follow (Thanks, Jen!).
On the menu was corned beef that we cooked in our crock pot all day long and cabbage that Andrew sauteed right before dinner with butter, salt and pepper and then sort of steamed in my Le Creuset. We also had a mini baked potato bar, rolls, green jello with whipped cream and green lemonade. For dessert my mom brought her green pistachio pudding dessert that we served on the plates below. Yum!
My dad & mom and Josh & Savannah were there and we had such a fun time eating and listening to Irish music on the XM radio! Happy St. Patrick's Day!
Thursday, March 17, 2011
Wednesday, March 16, 2011
Friday, March 11, 2011
Sam Roberts thinks he has all the answers: the purpose of life, the meaning of love, the plan for a perfect future. Until Charly walks into his life. As different as Salt Lake City and New York City, Sam and Charly are thrown together by circumstance and repelled by differences. He's scheduled and idealistic. She's spontaneous and cynical. He's guarded and practical. She's open and mischevious. He's a Mormon. She isn't. Differences spark interest, though, as Charly finds depth in Sam's idealism and Sam seeks the vibrance of Charly's joie de vivre. But all is not smooth in the Rockies, as their relationship accelerates - cultural differences, family issues, former loves and life-altering challenges threaten to shake things up.
Tina fed us Pizza Hut pizza last night for dinner, which was really fun and since this book has been made into a movie we decided to watch it as part of book club last night. Until next month!
Wednesday, March 2, 2011
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups) (Gruyere is a type of Swiss cheese so I just used Swiss cheese.)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small) (I'm not a tomato gal so I didn't add tomatoes to my Mac and Cheese.)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt (I thought this made the dish super salty so next time I'm just going to add 1 teaspoon of salt and people can add more salt to their own individual portion if they choose.), pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.