Saturday, December 31, 2011
Friday, December 30, 2011
here are some of my favorites
wonder if that could fit our budget?
images via pinterest, click on the images to read more about the remodel
Tuesday, December 27, 2011
I made several batches of macaroni cheese this holiday season.
I always make some for thanksgiving. the boys love it!
my son loves it so much that he volunteered to bring it to his class christmas party.
family and friends have asked for the recipe so I decided to share it here.
I got the recipe about 11 years ago from the Martha Stewart Magazine.
to start you will need to warm 5 1/2 cups of milk
the recipe calls for you to warm in a separate pot but I just warm it in a big measuring cup in the microwave, it works.
in a separate pot cook 1lb. of macaroni according to package directions, cook 2-3 minutes less
(don’t overcook your macaroni or your dish will become soggy)
in a high sided skillet on medium heat, melt 6 tablespoons of butter
then add 1/2 cup of flour, mix until the flour is cooked and slightly browned.
once the butter and flour are ready you will slowly whisk in some of the milk, and stir
your pot should look like this
continue whisking and add the milk little by little, the milk and flour will clump like this, don’t worry.
just continue adding the milk and whisking.
continue cooking and whisking constantly until the mixture bubbles and becomes thick
you will need to whisk for about 10-15 minutes
once it is thickened, turn off the heat
add 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1/4 tsp. cayenne pepper (or more depending on your taste)
and 2 tsp. salt and mix in
then you are ready to add the cheese
you will add 3 cups shredded white sharp cheddar cheese, I like to use the cabot vintage sharp but any white cheddar will do
and 1 1/2 cups of shredded gruyere cheese, this cheese gives the dish some bite.
stir the mixture until the cheese has melted
add the macaroni to the cheese mixture and stir until well combined
pour the mixture into your dish
top with the remaining 1 1/2 cups od cheddar cheese and 1/2 cup gruyere
top with bread crumbs and 2 tbsp. of melted butter.
for the bread crumbs I like to use sourdough,
I just put 6 slices of bread (with or without the crusts, my family like the cruchy crusts) in the food processor and pulse
bake at 375* for 30 minutes or until the dish is bubbling and the crust is browned.
I like to serve it with a spinach and greens salad and Dijon vinaigrette, delish!
I hope you enjoy this yummy dish as much as we do.
Sunday, December 25, 2011
Saturday, December 24, 2011
Tuesday, December 20, 2011
Saturday, December 17, 2011
Sunday, December 11, 2011
Saturday, December 10, 2011
i took some pictures of my doggie max, he didn't seem to mind all the lights
he likes to be in the action and near me.
a vintage angel that my sister gave me one year for christmas